Dal dhokli
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 Dal Dhokli served in a bowl | |
| Alternative names | Dal pithouri, Dal pithi |
|---|---|
| Place of origin | Indian subcontinent |
| Region or state | Bihar,Rajasthan, Madhya Pradesh & Gujarat |
| Associated cuisine | India |
| Main ingredients | Dal, Dhokli/pithi |
Daal dhokli (Gujarati: દાળ ઢોકળી) is an Indian dish common in Rajasthani and Gujarati cuisine, made by boiling wheat flour pieces in a pigeon pea stew.[1] A similar preparation is called varanfal (Marathi: वरण फळ), or chakolyaa (Marathi: चकोल्या) in Marathi.[2]
Preparation[edit]
Daal dhokli can be made with various types of lentils (or daal). Some commonly used daals include toor (pigeon peas), masoor (red lentil), and moong (mung bean). The daal is then pressure-cooked with water and tempered with spices to create a stew. The dhokli, or wheat flour pieces, are made by kneading a dough of wheat flour, salt, and water, rolling it, and cutting into pieces.[3]
Some variations add peanuts. Other flavors in the dish can come from kokum, jaggery, and spices like cumin and asafoetida.[4]
References[edit]
- ^ Kapoor, Sanjeev (2009). Dal & Kadhi. Popular Prakashan Pvt. Limited. p. 43. ISBN 9788179914151.
- ^ Kumawat, Lovesh (2020). Cuisine. NotionPress. p. 110. ISBN 9781648501623.
- ^ Aggarwal, Uma (2009). The Exquisite. Allied Publishers. p. 250. ISBN 9788184244748.
- ^ Kapoor, Sanjeev (2009). Sanjeev Kapoor's TV Dinners. Popular Prakashan. p. 42. ISBN 9788179914038.
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