Dal Dhokli is a well known Gujarati dish. As most of the Gujarati savories, this dish is also spicy, sweet and tangy at the same time. I have heard the recipe was invented to use up the left over dal and make it a one dish meal. The dal is let to come to a boil and the pieces of spiced up roti known as Thepla are added and heated up until cooked. It is a very simple to make and satisfactory at the same time. Of course, there are some variations to the preparation now. Some people add stuffed 'potlis' commonly filled with shredded coconut and some spices or filling of their liking. I like the simple one. In this recipe below, you can add boiled peanuts but as I was preparing it as lunch for my son and he is in a nut-free class in school, I didn't add them but the peanuts taste delicious with this. Also, I use lime juice for the sourness but some people do use tamarind pulp or raw mango slices instead. And one last thing, I know some people who drizzle some oil and sprinkle some dry ginger powder on the Dal Dhokli when served. Feel free to try the versions as per your liking. This recipe is medium on spice level but I believe that quantities of salt, sugar, sourness and hotness is all subjective depending on a person's liking and spice tolerance.
Serves: 2
Prep time: 25 min Cook time: 15 min
Difficulty level: Medium
Spice heat: Medium
