Dal dhokli
 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 (
toor dal stew.[1] A similar preparation is called varanfal (Marathi: वरण फळ), or chakolyaa (Marathi: चकोल्या) in Marathi.[2] It is commonly pronounced Dar Dhori in Gujurati. In some household traditions it is made out of leftover dal.[3]
Preparation
Daal dhokli can be made with various types of lentils (or daal). Some commonly used daals include toor (split 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.[4]
Some variations add peanuts. Other flavors in the dish can come from kokum, jaggery, and spices like cumin and asafoetida.[5]
References
- ISBN 9788179914151.
- ISBN 9781648501623.
- ^ Patel, Kanan (23 September 2013). "Dal Dhokli". Spice Up The Curry. Retrieved 23 July 2024.
- ISBN 9788184244748.
- ISBN 9788179914038.
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |