Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.
One fatefull day I was surfing on pinterest looking for new recipes to try out, when a recipe caught my attention. That recipe was Dal Dhokli and it sounded like perfection, I love curry and love dough and this basically is a curry with small pieces of dough in it. I decided I had to give this a try and quickly fell in love with it. A few tries later and I had adapted the recipe to my tastes and now I finally am sharing it here on my blog as well. I hope you all love this curry as much as I do!
This recipe is based on Spice up the Curry her Dal Dhokli Recipe
For the Dal:
- Red Bell Pepper – 2
- Tomatoes – 3
- Lentils or pigeon peas – 265 gram / 1 cup
- Onion – 1
- Coconut Milk – 1 can/ 400 ml/ 1 1/2 cup
- Water – 250 ml/ 1 cup
- Bouillon Cube – 1
- Bay Leaf – 2
- Cumin – 2 teaspoons
- Sugar – 2 teaspoons
- Turmeric – 1 1/2 teaspoon
- Fenugreek Seeds – 1 teaspoon (optional)
- Clove – 1 teaspoon
- Cinnamon – 1 teaspoon
- Ginger – 1 teaspoon
- Lemon Juice or citric acid – 1/2 – 1 teaspoon
- Fresh Cilantro/ coriander – 1 teaspoon (optional)
- Coriander powder – 1 teaspoon
- Cayenne pepper – 1/2 teaspoon
- Mustard Seeds – 1/2 teaspoon (optional)
- Garam Masala – 1/2 teaspoon
For the Dhokli:
- Whole Weat Flour – 100 gram/ 3/4 cup
- Turmeric Powder – 1/2 teaspoon
- Cayenne pepper – a pinch
- Black Pepper – a pinch
- Salt – 1/2 teaspoon
- Oil – 1 teaspoon
- Water – 1/3 cup
- Start with making the dough for the dhokli. Combine all the ingredients in a bowl. If the dough is too sticky add more flour, if the dough is too dry add more water. Continue until it has a nice consistency, that doesn’t stick to your hands, but isn’t too dry to kneed.
- Set aside to rest and get started on the dal.
- Slice and dice the onion, red bell peppers and tomatoes in tiny pieces.
- Heat some oil in a wok and bake the onion and the fenugreek seeds until the onion is translucent.
- Then add the red bell pepper and tomatoes and bake for a few minutes.
- Add the cup of water and the bay leaf and let it cook.
- Combine the spices and the bouillon cube in a small bowl and mix well.
- Now add the coconut milk and spices to the dal and let it cook while you continue with the dhokli.
- Pick up the dough. Cover a cutting board with flour and put the dough on there. Put some flour on your rolling pin and roll the dough flat. Make sure it’s really flat. Then with a knife slice it in tiny squares.
- Go back to the curry and the lentils to the dal and mix well.
- Start adding the dhokli, add a bunch of the dhokli, but not all of them at the same time. Add as many dhokli as you can, but make sure they don’t touch each other. After a minute or so add the next batch. Continue until all the dhokli are in the dal and then cook for another 10 minutes.
- Enjoy your dal dhokli!
All the dough ingredients in a bowl
After mixing and kneading the dough
Tomatoes and red bell peppers sliced and diced
Baking the onion and fenugreek
Add the tomatoes and red bell pepper to the pan/ wok
Add water and bay leaves
Combine the spices
After addign the spices and coconut milk
There’s our dough!
Rolled out, flat dough
That’s how flat it should be
Slicing the dough
Dhokli in a bowl
Add the dhokli’s to the dal
This dish is already perfect, no need to change anything.