Dal Dhokli
Quick food for breakfast/lunch/dinner

Dal Dhokli || Dal Tortellini Dhokli

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Dal Tortellini Dhokli recipe || how to make traditional Gujarati dal dhokli with a twist || With step by step photo recipe- Dal dhokli is a traditional Gujarati dish. It is a protein-rich one-pot meal that is very easy to make and very delicious. Here I am sharing the dal dhokli recipe with step by step picture recipe.

How to make traditional Gujarati dal dhokli with a twist: Today I am sharing a very different fusion recipe. In this recipe, I had made tortellini dhokli. However, you must be thinking about how can we mix the pasta with a traditional dal. Don’t worry I am not adding pasta in it I had given dhokli a twist and made it in a stuffed tortellini shape. My family loved it so much that they finished it till the last drop.

Dal Dhokli

There are myriad dal recipes made with different types of lentils for various purposes. But none of them may be a one-pot meal and does require an accompany like rice or chapati. but this recipe of dal dhokli is exclusive because it’s formed with a mix of lentil and wheat to make it a whole meal.

Why This Dal Dhokli Is Different?

I often make dal dhokli. However, this time I tried it in a little different way. I made tortellini out of the dhokli dough, filled it with a spinach filling, and then cooked tortellini with daal. It may look overwhelming and the process looks lengthy. But don’t be scared, it’s very easy to form. It is a little time consuming if making from scratch but it is totally worth it. Few steps you need to take care of, I have mentioned that in the detailed instructions. So read it carefully before making it.

Why Should I Opt For This Recipe?

  • This is a Tradisional Recipe
  • Recipe is easy to follow
  • It is a perfect one pot dish
  • Dish is perfect for those who are going gluten free.
  • Can easily convert into vegan by replacing few ingrediants.
  • this dish is tradishinal as well as unique.
  • This is a very healthy dish.

Step By Step Recipe Of Dal Dhokli:

1) Wash toor dal under running cold water till water runs clear. If you’ve got time then soak in enough water for 15-20 minutes. Or you can skip the soaking step. It will be fine.

Dal Dhokli

2) Take dal into the pressure cooker. Add 1 cup of water. Now add red chilli powder, turmeric powder and salt. Cover with the lid put the whistle on. Turn the heat on medium. Let it cook for 6-7 whistles. Then turn off the stove. Let the pressure go down by itself.

Dal Dhokli

7) Now the dal should be cooked, open the lid of the pressure cooker.

8) Boil peanuts in water and salt. keep boiled peanuts aside.

9) Now add 3 ½ cups of water to the dal and blend it with an immersion hand blender. The dal should be smooth, with a Not single piece of dal in it. 

11) Mix and add ginger paste, green chillies and tomatoes. If you would like to form it Jain then skips the ginger within the recipe.

Dal Dhokli


12) Add jaggery and blend it.


13) Turn the warmth on medium. Bring the dal to boil.


14) Meanwhile Let’s make the tadka. Heat the oil during a small tadka pan on medium heat. Once hot add mustard seeds. allow them to pop. Then add cumin seeds and fenugreek seeds. allow them to sizzle a touch.

tadka


15) Now add the herb, cinnamon stick, cloves and dried chilli. Saute for 30 seconds. you’ll get a nice aroma of spices.


16) Lastly add curry leaves and hing.


17) Immediately add the tempering to the simmering dal and stir.


18) Add juice and boiled peanuts. Mix it. And let simmer on low-medium heat.

To Make Stuffing For Tortellini Dhokli :

  • Heat pan and add oil
  • Add chopped onion and green chilli in it.
  • stir and add chopped spinach. add salt and pepper to it
  • wait till water from spinach evoparated. Now add grated paneer in it. stuffing is ready.

For Dough To Make Dhokli:

1) While dal is pressure cooking, make the dough for dhokli. In a bowl, take all dry ingredients (atta, besan, salt, turmeric powder, red chilli powder, asafoetida, ajwain). Mix well.

dough

2) Add oil and rub it alongside your finger till everything is incorporated well.

3) Now start kneading the dough by adding little water at a time. Make smooth and a little stiff dough. The dough should be a little stiff or harder than regular paratha dough. Keep it aside covered for 15 minutes.

dough

4) After the dough resting time, divide the dough into 2 equal portions. Make a smooth ball out of it and flatten it between your palm.

Dhokli


5) Now let’s make dhokli tortellini- Work with one flatten disc at a time. Roll it into about a 12-inch diameter circle. Make sure that it shouldn’t be too thick or too thin. The thickness should be medium. Transfer it to a plate, cover it with a clean kitchen towel. Moreover, Roll an equivalent with a second dough ball.


6) Using the milk wash, brush half the round. Spoon 1/4 teaspoon of the spinach mixture into the centre. Fold the side close to you over the filling to the opposite side, press to seal the edges. Take the left and right corners and twist them around to stick to one another, to stick them together apply a dab of milk wash with a brush. As shown in the picture below.

tortilini
tortellini
tortellini


21) Now add two-three dhokli Tortellini at a time into boiling dal /water and stir it. in order that they don’t stick with one another. If you add all dhokli directly they’re going to stick and make an enormous clump. So confirm to feature a few at a time and after adding stir it once. Then add a few more and stir. Continue till all the dhokli are added.

tortellini


22) Let it simmer for 10-12 minutes and don’t forget to stir in between. If needed add some more water. Taste one dhokli piece and if it’s cooked mean you don’t feel raw then cut the stove. Now add dhokli in dal if boiled in water and cook for another 5 min.


23) Lastly add chopped coriander leaves and blend.

Dal Dhokli


24) The consistency should be medium and appearance like this. If it’s more watery then let it boil for a jiffy or till you get desired consistency and if it’s too thick and add little water and let it simmer for two minutes.

Can You Make Tortellini Separately and Freeze It?

Yes!! You can Pre-cook Dhokli tortellini in salted water and add in daal later. Precooked tortellini freeze very well. To freeze without them sticking together, lay them out on a small baking sheet without touching, and place them in the freezer for 1 hour before transferring them to a zip-lock bag.

Finally, I would like to suggest you few more recipes from my blog

Dal Dhokli || Dal Tortellini Dhokli

Recipe by MINAL SHARMACourse: MainCuisine: Gujarati, IndianDifficulty: Medium
Servings

4-6

servings
Prep time

45

minutes
Cooking time

40

minutes
Calories

352

kcal

Dal dhokli is a traditional Gujarati dish. It is a protein-rich one-pot meal that is very easy to make and very delicious.

Ingredients

  • To pressure cook dal:
  • ½ cup Arhar dal (toor dal or split pigeon peas)

  • 1 tablespoon Peanuts (boild)

  • 1 cup Water

  • For the dough:
  • ½ cup Whole wheat flour (Chapati atta)

  • 1 tablespoon Besan (gram flour) optional

  • ¼ teaspoon Turmeric powder

  • ½ teaspoon Red chilli powder

  • a pinch Hing (Asafoetida)

  • ⅛ teaspoon Ajwain (Carom seeds)

  • Salt to taste

  • 1 teaspoon Oil

  • ⅓ cup Water

  • For The Stuffing
  • 1 cup chopped spinach

  • 1 cup chopped onion

  • 5-6 garlic chopped

  • 1/2 cup grated paneer

  • salt and pepper as per taste

  • 1 green chilli chopped

  • For the dal dhokli recipe:
  • 3 ½ cups Water

  • ½ teaspoon Red chilli powder

  • ¼ teaspoon Turmeric powder

  • ¼ cup Tomato chopped

  • 1 green chilli slit

  • ½ teaspoon Ginger paste or freshly grated or crushed

  • 1 tablespoon Jaggery (Gur)

  • Salt to taste

  • 1 tablespoon Lemon juice

  • 1 tablespoon Cilantro or coriander leaves finely chopped

  • For Tempering (Tadka):
  • 1 tablespoon Oil

  • ¼ teaspoon Mustard seeds

  • ¼ teaspoon Cumin seeds

  • 6-7 Fenugreek seeds (Methi dana)

  • 1 Clove

  • ¼ inch Cinnamon stick

  • 1 Bay leaf

  • 1 Dried red chillies broken into two pieces

  • 5-6 Curry leaves

  • Asafoetida a pinch

Directions

  • Pressure Cooking The Dal:
  • Wash toor dal under running cold water till water runs clear.
  • If you have time then soak in enough water for 15-20 minutes. Or you can skip the soaking step. It will be fine.
  • Take dal into the pressure cooker. Add 1 cup of water. add salt, chopped tomato, green chilli, ginger and turmeric powder. Close the lid and give 5-6 whistles.
  • Let the pressure go down by itself.
  • Making the dough:
  • While dal is pressure cooking, make the dough for dhokli.
  • Take all dry ingredients listed under ‘the dough’ in a bowl. Mix well.
  • Add oil and rub it with your finger till everything is incorporated well.
  • Now start kneading the dough by adding little water at a time. Make smooth and a little stiff dough.
  • Keep it aside covered for 15 minutes.
  • After the dough resting time, divide the dough into 2 equal portions. Make a smooth ball out of it and flatten it between your palm.
  • For Stuffing
  • Heat pan and add oil
  • Add chopped onion and green chilli to it.
  • stir and add chopped spinach. add salt and pepper to it
  • wait till the water from spinach evaporated. Now add grated paneer to it. stuffing is ready.
  • Making dal dhokli recipe:
  • Now the dal should be cooked, open the lid of the pressure cooker.
  • Now add 2 cups of water to the dal and blend it using an immersion hand blender.
  • Now add red chilli powder, turmeric powder and salt.
  • Add jaggery and mix it.
  • Turn the heat on medium. Bring the dal to boil.
  • Making the tadka:
  • Heat the oil in a small tadka pan on medium heat.
  • Once hot add mustard seeds. Let them pop.
  • Then add cumin seeds and fenugreek seeds. Let them sizzle a bit.
  • Now add bay leaf, cinnamon stick, cloves and dried chilli. Saute for 30 seconds.
  • Lastly, add curry leaves and hing.
  • Immediately add the tempering to the simmering dal and stir.
  • Add lemon juice and boiled peanuts. Mix it. And let simmer on low-medium heat.
  • Making Tortillani Dhokli:
  • Work with one flatten disc at a time. Roll it into about a 12-inch diameter circle.
  • Transfer it to a plate, cover it with a clean kitchen towel. Roll the same with the second dough ball.
  • Now take one rolled circle on the board, using a knife cut into diamond shapes.
  • Now take one rolled circle on the board, Add one teaspoon of stuffing in the centre and fold it in half seal the edges by using slurry. Now join both the edges together to give it the shape of tortellini.
  • Now add two three tortellini dhokli at a time into boiling dal and stir it. So they do not stick to each other. If you add all dhokli at once they will stick and make a big clump.
  • So make sure to add a few at a time and after adding stir it once. Then add a few more and stir. Continue till all the dhokli are added.
  • Let it simmer for 10-12 minutes and don’t forget to stir in between.
  • If needed add some more water. Taste one dhokli piece and if it is cooked mean you don’t feel raw then switch off the stove.
  • Lastly, add chopped coriander leaves and mix.

Recipe Video

Lastly, a few more recipes from my blog:

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