Dal dhokli
Dal dhokli (Gujarati: દાળ ઢોકળી) is a Rajasthani and Gujarati dish made by boiling wheat flour pieces in a pigeon pea stew.[1] It is also called varan phal (Marathi: वरण फळ), or chakolya (Marathi: चकोल्या).[2]
Preparation[]
Dal dhokli can be made with various types of lentils (or dal). Some commonly used dal include toor (pigeon peas), masoor (red lentil), and mung (mung bean). The dal is then pressure cooked and mixed with water and spices to create the stew. The dhokli, or wheat flour pieces, are made by kneading dough of flour and water, rolling them, and cutting them into pieces.[3]
Some variations add peanuts. Other flavors in the dish can come from kokum, gur, and spices like cumin and asafetida.[4]
References[]
- ^ 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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