Marwari Dal Dhokli

1. 1

   Step 1

   • a.Pressure Cook the Dal
   • b.Rinse the toor dal thoroughly under running water until the water runs clear. Soak it in 2 cups of water for at least 30 minutes.
   • c.Drain the soaking water. In a pressure cooker, combine the soaked dal, 4 cups of fresh water, 0.5 tsp of the turmeric powder, and 1 tsp of the salt.
   • d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or about 12-15 minutes, until the dal is completely soft and mushy.
   • e.Let the pressure release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2. 2

   Step 2

   • a.Prepare the Dhokli Dough
   • b.In a mixing bowl, combine the atta, besan, ajwain, the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, the remaining 0.5 tsp salt, and 1 tbsp of sunflower oil.
   • c.Rub the oil into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
   • d.Gradually add about 1/2 cup of water, a little at a time, and knead to form a firm, stiff dough. It should be tighter than a standard chapati dough.
   • e.Cover the dough with a damp cloth and let it rest for 15-20 minutes.
3. 3

   Step 3

   • a.Shape the Dhokli
   • b.After resting, knead the dough again for a minute until smooth.
   • c.Divide the dough into two equal portions. Take one portion and roll it out into a large, thin circle (about 8-9 inches in diameter), similar to a thin chapati.
   • d.Using a sharp knife or a pizza cutter, cut the rolled dough into small diamond or square shapes (about 1-inch pieces).
   • e.Carefully separate the pieces and arrange them on a plate, ensuring they don't stick to each other. Repeat with the second portion of dough.
4. 4

   Step 4

   • a.Simmer the Dal and Cook Dhokli
   • b.Heat 2 tbsp of ghee in a large, heavy-bottomed pot or kadai over medium heat.
   • c.Add the mustard seeds and 1 tsp of the cumin seeds. Once they begin to crackle, add the hing, slit green chilies, and grated ginger. Sauté for 30-40 seconds until fragrant.
   • d.Add the finely chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they turn soft, mushy, and release oil.
   • e.Stir in the remaining 1 tsp red chili powder and 1.5 tsp coriander powder. Cook the spices for another minute.
   • f.Pour the cooked, whisked dal into the pot. Add the kokum pieces, jaggery (if using), and 2 more cups of hot water. Stir well to combine.
   • g.Bring the dal mixture to a vigorous, rolling boil. This is a crucial step.
   • h.Gently slide the prepared dhokli pieces into the boiling dal, one by one, stirring gently after each addition to prevent them from clumping together.
   • i.Reduce the heat to low-medium, cover the pot with a lid (leaving a small gap for steam to escape), and let it simmer for 15-20 minutes. Stir gently every 5 minutes to prevent sticking.
   • j.The dhokli are cooked when they float to the surface and are firm to the bite (al dente). The dal will also have thickened considerably.
5. 5

   Step 5

   • a.Prepare Final Tempering (Tadka)
   • b.While the dhokli simmers, prepare the final tempering. Heat the remaining 1 tbsp of ghee in a small tadka pan over medium heat.
   • c.Add the remaining 0.5 tsp cumin seeds and the dried red chilies. Sauté for a few seconds until the chilies darken slightly.
   • d.Turn off the heat. Immediately add the Kashmiri red chili powder to the hot ghee. Swirl the pan once and pour this tempering over the simmering dal dhokli. This adds a vibrant color and aroma.
6. 6

   Step 6

   • a.Garnish and Serve
   • b.Stir the tempering into the dal dhokli. Garnish generously with fresh chopped coriander leaves.
   • c.Let it rest for 5 minutes for the flavors to meld. Serve hot, with an extra dollop of ghee on top if desired.

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