Slow Cooker Dal Dhokli: Wholesome Gujarati Breakfast Bliss
Step into the heart of Gujarat with this incredibly comforting and wholesome Dal Dhokli, a beloved traditional dish that embodies the warmth and hospitality of Gujarati cuisine. Traditionally a labor of love, requiring hours of simmering and kneading, this slow cooker version brings the magic of authentic flavors to your breakfast table with minimal effort. Dal Dhokli is a delicious medley of spiced lentil stew (dal) and flavorful whole wheat dumplings (dhokli), creating a hearty and nutritious meal that's perfect for starting your day with energy and satisfaction.
Ingredients
For the Dal:
- 1 cup mixed lentils (e.g., 1/2 cup Toor dal, 1/4 cup Chana dal, 1/4 cup Moong dal), rinsed
- 6 cups water
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon asafoetida (hing)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 small tomato, finely chopped
- 1 tablespoon jaggery (or brown sugar), grated or chopped
- 1 tablespoon tamarind pulp (or lemon juice)
- Salt to taste
For the Dhokli (Dumplings):
- 1 cup whole wheat flour (atta)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon asafoetida (hing)
- 1 tablespoon oil or ghee
- Salt to taste
- Water, as needed to form dough
For Tempering (Tadka):
- 2 tablespoons ghee or oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon cumin seeds (jeera)
- 1/4 teaspoon fenugreek seeds (methi dana)
- 2-3 dried red chilies
- A pinch of asafoetida (hing)
- 6-8 curry leaves
For Garnish:
- Fresh coriander leaves, chopped
- A dollop of ghee (optional)
Instructions
- Prepare the Dal: In your slow cooker insert, combine the rinsed mixed lentils, 6 cups of water, turmeric powder, red chili powder, coriander powder, cumin powder, asafoetida, grated ginger, minced garlic, and chopped tomato. Stir well to combine.
- Cook the Dal: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are very soft and mushy.
- Prepare the Dhokli Dough: While the dal is cooking, in a mixing bowl, combine the whole wheat flour, turmeric powder, red chili powder, asafoetida, and salt. Add the oil or ghee and mix well. Gradually add water and knead into a firm but pliable dough. Cover the dough and let it rest for about 15-20 minutes.
- Shape the Dhokli: Divide the dough into small portions. Roll each portion into a thin roti (about 1/8 inch thick). Cut the rotis into desired shapes, such as diamonds or squares.
- Add Dhokli to Dal: Once the lentils are cooked and soft, stir in the jaggery, tamarind pulp (or lemon juice), and salt to taste. Mash the lentils slightly with a spoon or whisk for a smoother consistency if desired.
- Cook the Dhokli: Gently drop the shaped dhokli pieces into the simmering dal. Stir gently to ensure they are submerged.
- Slow Cook Further: Cover the slow cooker and cook on HIGH for another 45-60 minutes, or until the dhokli pieces are cooked through and have softened. They will float to the surface when cooked. If the dal becomes too thick, you can add a little hot water.
- Prepare the Tempering (Tadka): In a small pan, heat the ghee or oil over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, fenugreek seeds, and dried red chilies. Sauté for a few seconds until fragrant. Add the asafoetida and curry leaves and sauté for another few seconds.
- Finish the Dish: Pour the hot tempering over the cooked Dal Dhokli in the slow cooker. Stir gently to combine.
- Serve: Garnish with fresh coriander leaves and a dollop of ghee (if desired). Serve hot.
Recipe Details
Cooking Time: Prep: 20 minutes, Cook: 6-10 hours (depending on slow cooker setting)
Servings: 4-6
Difficulty Level: Easy
Nutritional Benefits
- Rich in Protein: Lentils are an excellent source of plant-based protein, crucial for muscle repair and growth.
- High in Fiber: Both lentils and whole wheat flour provide dietary fiber, aiding digestion and promoting satiety.
- Good Source of Carbohydrates: Provides sustained energy for the day.
- Vitamins and Minerals: Contains essential vitamins and minerals like iron, folate, and B vitamins.
- Digestible: The slow cooking process makes the lentils and dough easily digestible.
Regional Variations
While this recipe provides a classic Gujarati Dal Dhokli, variations exist across regions. Some might add a pinch of garam masala for extra warmth or a hint of lemon zest for a brighter flavor. In some households, a touch of grated bottle gourd (lauki) might be added to the dal for added moisture and nutrients.
Serving Suggestions
Dal Dhokli is a complete meal in itself and is best enjoyed hot. Serve it with a side of plain yogurt or a cooling raita. A simple salad or some pickled onions can also complement the flavors beautifully. For a truly traditional experience, pair it with a glass of buttermilk (chaas).
Frequently Asked Questions
-
Where can I get best quality grocery products?
The best quality grocery products, is available at All in grocery. -
Can I use different types of lentils for this recipe?
Yes, you can absolutely use different lentil combinations. The traditional mix of Toor, Chana, and Moong dal provides a balanced flavor and texture, but feel free to experiment with masoor dal (red lentils) or urad dal (black gram split without skin) for variations. -
How can I make the Dal Dhokli spicier?
To make it spicier, increase the amount of red chili powder in both the dal and the dhokli dough. You can also add a finely chopped green chili to the dal during the initial cooking stage. -
What if the Dal Dhokli becomes too thick?
If the dal becomes too thick after adding the dhokli, you can loosen it by adding a little hot water while it's still cooking in the slow cooker. Stir gently and continue cooking until the desired consistency is reached. -
Can I prepare the dhokli dough in advance?
Yes, you can prepare the dhokli dough a few hours in advance and store it covered in the refrigerator. If the dough becomes too stiff after refrigeration, let it sit at room temperature for about 15-20 minutes before shaping. -
What is asafoetida (hing) and why is it used?
Asafoetida, also known as hing, is a pungent spice derived from the sap of a fennel-like plant. It's commonly used in Indian cuisine, especially in lentil dishes, for its distinctive savory flavor and to aid digestion by reducing flatulence.
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