Dal - Dhokli with Masala Paratha

Today I am sharing with you very traditional Gujarati recipe. It's Dal-Dhokli!!! It is made mostly in every Indian house. I am not a big fan of Dal-Dhokli but my husband it is one of his favorite Gujarati food so I make it often. Traditionally it is served with kachumber (salsa), rice, papad, mango pickle and masala paratha. I serve with masala paratha so this is my way of making Dal-Dhokli.

For preparing it you will need:-

1 cup of tuvar dal boiled and mashed

2-3 cups of water

1 teaspoon turmeric powder

1 tablespoon coriander cumin powder

1 tablespoon red chilly powder (adjust to your taste)

3 tablespoon of jaggery

Salt to taste

2-3 kokam

For tampering of dal you will need:-

2 tablespoon oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

2-3 curry leaves

1 teaspoon fenugreek seeds

For Masala Paratha you will need:-

2 cups of whole wheat flour

1/2 teaspoon turmeric powder

2-3 tablespoon oil

1 teaspoon red chilly powder

Salt to taste

1 tablespoon cumin seeds

Water as needed

Pinch of Asafotedia

Oil for roasting

Method:-

Masala Paratha

Take a bowl and add all the dry ingredients first and mix it. Then add oil to it and mix again. Then gently add water to make a dough not to stiff not too soft. Take a small ball of it and roll it and add to the griddle and cook both sides properly. Then apply oil both the sides and allow it to cook till you see light brown spots on both the sides.

Dal-Dhokli

For making dal you take a big vessel and add boiled tuvar dal and add water to it and add all the spices to it.

 Then for the tampering of dal take oil and add cumin seeds, mustard seeds, asafotedia, fenugreek seeds and allow it to crackle then at last add curry leaves otherwise they will splutter.

Add tampering to dal.

 Make a dough of masala paratha , dhokli is made out of same masala paratha dough. Roll big paratha and cut it with the help of knife or pizza cutter in small square or diamond shape. Add one by one to the boiling dal and stir in between otherwise they will stick to bottom of your pan. You will need to roll 3-4 big paratha and add it to dal in the same way as described. Allow the dokla to cook in dal. When it is almost 75% cooked add kokam  to it.

When it is done or the dhokla is cooked garnish with corainder leaves.

Your dal-dhokli with masala paratha is ready to serve!!!