Photograph of the finished Dal dhokli

India · Canh đậu toor bánh bột mì Gujarat

Dal dhokli

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Toor dal pigeon peas Toor dal pigeon peas 240 g
  • Photograph of Flour Flour 160 g
  • Photograph of Sour tamarind Sour tamarind 32 g
  • Photograph of Palm sugar Palm sugar 32 g
  • Photograph of Turmeric powder Turmeric powder 4 g
  • Photograph of Hing powder Hing powder 0.8 g
  • Photograph of Mustard seeds Mustard seeds 8 g
  • Photograph of Curry leaves Curry leaves 16 leaves
  • Photograph of Red chilli powder Red chilli powder 8 g
  • Photograph of Ghee Ghee 40 g
  • Photograph of Roasted peanuts Roasted peanuts 40 g

Method

  1. 1 Knead the flour with turmeric powder, chili powder, salt, and a little oil until it forms a pliable dough, then let it rest for 15 minutes.
  2. 2 Simmer the mung beans in water for 25 minutes until tender, then mash them into a thin, creamy consistency.
  3. 3 Add tamarind juice, palm sugar, salt, and roasted peanuts to a dal pot and simmer gently for 5 minutes.
  4. 4 Roll out the dough thinly, cut it into diamond shapes, and drop each piece into the boiling dal pot.
  5. 5 Cook for 15 minutes until the dough is cooked through and the sauce thickens.
  6. 6 Sauté mustard seeds, curry leaves, and hing with ghee butter for 30 seconds, then drizzle with the sauce before serving.

With an appliance

  • Pressure cooker 45 min

    Replace step 2: cook the toor beans under high pressure for 6 minutes, then let them rest naturally for 8 minutes; reduce to about 11 minutes and allow the dough to become smooth and pliable without needing constant monitoring. The dough from step 4 should still be boiled with the lid open for 15 minutes to prevent sticking.

Start cooking