Gujarati Dal Dhokli is best described as small, thin slices of spiced wheat flour dough cooked in a sweet and tangy dal. Topped with generous amounts of ghee, the perfect Dal Dhokli is silky smooth and just slides down the your throat. Of course, the boiled peanuts in it provide it just the bite and nuttiness that is needed.
Grind together 1 large green chilli and 1/2 tsp ginger to a smooth paste. Set aside.
Soak 4 pieces of kokum in 1/4 cup warm water to at least 10 minutes.
Cooking the Dal
Wash 3/4 cup dal well and soak it in 2 cups of water for at least 30 minutes. I soak it for an hour when possible to ensure to cooks quickly and gets completely mashed after cooking.
Pressure cook the dal till it is completely mashable. I need about 5 to 6 whistles in a small 5 litre cooker.
Let the dal cool and then blend it to a smooth paste. Set aside.
Set aside.
Making the Dhokli
Mix together 3/4 cup of wheat flour, 2 tbsp besan, 1 tsp rice flour, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, 1 tsp carom seeds, and 1/4 tsp salt.
Using a little water at a time, knead into firm yet pliable dough.
Add 2 tsp oil to the dough and knead again.
Set aside for 5 minutes.
Divide the dough into 2 halves.
Roll each half into moderately thin 7" roti.
Cut the roti into 1" squares or diamond shapes.
Set aside.
Making the Dal Dhokli
In a heavy bottomed vessel, heat 2 tsp ghee.
Add 1/2 tsp mustard seeds and wait till they splutter.
Add 1/2 tsp cumin seeds, 1" piece of cinnamon, 3 to 4 cloves and 1/4 cup peanuts.
Stir-fry for 2-3 seconds.
Add 2 large pinches of asafoetida and 8 to 10 curry leaves. Mix well.
Now, add the 3/4 tsp red chilli powder, 1/2 tsp turmeric powder, the green chilli-ginger paste, 2 tbsp jaggery, and the soaked kokum.
Next, add the mashed dal and mix well.
Now add 3/4 cup of water and bring to a boil.
As soon as the dal starts to boil, lower the heat to low-medium.
Add a few dhoklis at a time while stirring gently. This ensures that the dhokli do not stick to each other.
Simmer till the dhoklis are cooked and turn slightly transparent.
Serving the Dal Dhokli
Divide the hot Dal Dhokli into four portions.
Drizzle 1/2 tsp ghee on each portion and garnish with some coriander.