Dal dhokli facts for kids
Daal Dhokali is a yummy and popular dish from India. It's especially famous in the states of Rajasthan and Gujarat. Imagine a warm, flavorful stew made from lentils, with soft, chewy pieces of wheat flour pasta floating in it! That's Daal Dhokali. It's a bit like a hearty soup with dumplings. In the Marathi language, a similar dish is called Varanfal or Chakolyaa.
Contents
How Do You Make Daal Dhokali?
Making Daal Dhokali involves two main parts: the "Daal" (lentil stew) and the "Dhokali" (wheat flour pieces).
What is the Daal?
The "Daal" part of the dish is a delicious lentil stew. It can be made using different types of lentils, also known as "daal." Some common ones are:
- Toor Daal (Pigeon peas)
- Masoor Daal (Red lentils)
- Moong Daal (Mung beans)
First, the lentils are cooked until they are soft, often in a pressure cooker. Then, special spices are added to give the stew its amazing flavor. This step is called "tempering," where spices are briefly cooked in oil to release their aroma before being added to the daal.
What are the Dhokalis?
The "Dhokali" pieces are like little pasta shapes made from wheat flour. To make them:
- Wheat flour, a pinch of salt, and water are mixed together to make a soft dough.
- The dough is rolled out flat, just like you would for a chapati or roti.
- Then, the flat dough is cut into small, bite-sized pieces. These pieces are then boiled right in the lentil stew until they are cooked through and tender.
What Gives Daal Dhokali Its Flavor?
Chefs often add different ingredients to make Daal Dhokali even more tasty.
- Sometimes, peanuts are added for a nice crunch.
- Ingredients like Kokum (a sour fruit) or Jaggery (a type of unrefined sugar) can give it a sweet and tangy taste.
- Spices like Cumin and Asafoetida (a strong-smelling spice used in Indian cooking) are also used to add depth to the flavor.
