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Gujarati Style DaalDhokli Recipe

Updated: Aug 21, 2023

Ingredientsfor Daal



Tadka (Jhonk) Ingredients

1 Cup Toor Daal

1 Tbsp Ghee

Salt to taste

1/2 Tsp Turmeric powder

1/2 Tsp Deggi Mirch

1 Bay Leaf

1Tbsp Tamarind

1Tbsp Jaggery (Gur)

1Cup Atta

1/2Tsp Turmeric

1/2Tsp Deggi Mirch

1/4 Ajwain

1/4 Asfeotida (Hing)

Saltto Taste

2Tbsp Oil

2Tbsp Ghee

1Tsp Cumin Seeds

1Tsp Mustard Seeds

1Tsp Fenugreek Seeds

FewCurry Leaves

1-inchCinnamon Stick

1/4Tsp Asfeotida (Hing)

1/2Tsp Red Chilli Powder

2Green Chillies, roughly pounded

1/2-inchGinger, roughly pounded

5-6 Red Chillies, round grape sized preferred

2 Tomatoes, chopped (optional)

3Tbsp Peanuts, shelled, fried in Ghee

1Tsp Gujrati Garam Masala


Cook Toor Daal, with all ingredients except Tamarind and Jaggery

EnsureDaal is not too thick, and set aside

AddFlour with all ingredients, and knead into a soft dough, set aside and rest

Portion your dough, roll into chapati and use a tava to cook half-way on both sides, slice this half-cooked roti into your preferred shape and size, set aside

Fortempering Tarka (Jhonk) - On medium-heat add ghee to a pan, once it melts, add all ingredients for tempering except Gujrati Garam


Bringing all together for serving:

Add Tamarind, Jaggery into the boiled daal, Simmer on medium heat.

Now add Dhokli. Let it cook for 8 - 10 minutes on Low heat.

Pour the tempering and fried peanuts, and simmer for 2 minutes, adjust water to ensure Daal is not too thick.

To serve - garnish with

Cilantro leaves and Gujarati Garam Masala

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