Monday, July 31, 2006

My foray into Gujarati Food and Jihva

I have always liked Gujarati Food.The amazing variety and the amazing taste-slightly sweet.... YUMMY! My first taste of this wonderful food was in school, sharing a lunch box. My parents also love Gujju food and so frequenting the restaurants in Mumbai happened a lot. My Favourite joints are "Maharaja" in Chembur and "Rajdhani" near Crawford market (though I have not gone here for a year and more :( ..
Oh the taste of Undhiya! ummmmmm.... !!!

Though I have often eaten Gujarati food, I had never seriously attempted cooking it, so when I came across 'Jihva' and the ingredient this time was Flour... my mind sprang to Daal-Dhokli.. why not use a combination of Flour and lentil....? Oh there are lots of ways of using flour (I thought of many recipes later)and a variety of flour to choose from, but my mind had already latched on to Daal Dhokli :)
So I just went ahead and made it... Hey, I still have loads of time to make all the other things that came to my mind!!

For the Daal:
The portions are small (for 2 people)

¼ cup Tuvar daal
1 green chilly (slit lengthwise)
4-5 Curry leaves
¼ sp Turmeric
Dash of asafetida
¼ sp Tamarind paste
½ sp jaggery powder
¼ sp garam masala
8-10 nos. Peanuts
Salt to taste
½Tomato chopped
1 tsp.Oil / Ghee
A little less than ¼ sp red chilly powder (optional)

For the Dhokli:
¼ cup wheat flour
3 pinches Turmeric
3 Pinches Red chilly powder
Little Ajwain

Prepare a dough by mixing all ingredients for the dhokli, similar to roti dough. Keep aside for a while.
Cook Tuvar daal in a pressure cooker (3 whistles).
Heat Ghee, add mustard seeds. Once the seeds crackle, add asafetida, turmeric, green chilly & curry leaves.
Add daal, water & mix well. Add the tomato pieces, peanuts. Add tamarind paste, jaggery, salt, bring to a boil, add Garam masala, red chilly powder and bring to a boil.
Roll out the dough like a roti, cut diamond/ square shape pieces and add to the daal. Boil for 10 mins.
Serve hot. DaalDhokli can be enjoyed as it is, or with rice.

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  1. Great recipe... looks nice.. simple too.

  2. I have few questions about ur DaalDhokli...

    U start with ,cooking the 1/4 cup tuvar daal in the pressure cooker with how much water?

    And after cooking the daal do we roll out the dough like a roti, cut diamond/ square shape pieces and add to the daal without cooking the dough??

    Sorry im confused here but the picture of ur DaalDhokli looks delicious and I would love to try it.

  3. Hi Tummy Party,
    The ratio of Daal : water is 1:2
    The dough should be like one made for Roti , roll it, cut it and add it as it is to the boiling daal. The dough cooks in the boiling daal and will not taste raw.
    Hope I have answered the query. Do let me know if u have any other queries :)

  4. hie!
    Everywhere I look in the blogging world, I come accross this Daal dhokli...which in delhi is also referred to as 'arhar daal ke farre'. We in Rajasthan also make Daal dhokli though we use a different daal, also we shape it in a diffrent manner too.


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