Papad Dal Dhokli

Author Pravin Turakhia

Prep time

10 Min

Cook time

15 Min

Inactive time

2 Hour

Total time

2 H & 25 M

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Papad Dal Dhokli

A perfect lunch or dinner item. Most people love it, but they think it’s hard to make. However, this is the easiest way to make it.

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Ingredients

• 1 cup Toor (Arhar) dal
• 1/8 cup chana dal (Daliya/split chickpeas)
• 10 Black pepper papad
• 1 teaspoon tamarind paste or Amchur Powder
• 2 tablespoons raisins/craisins
• 2 tablespoons peanuts
• 1 teaspoon Kasuri methi
• 2 tablespoons Gud (jaggery)
• Dried cilantro leaves for garnish (optional)
• Masala (Spices) - adjust to your taste
• 1 teaspoon red chili powder
• 2 teaspoons dhania-jeera powder
• Salt to taste
• For Tadka (Tempering)
• 2 teaspoons oil
• 1 teaspoon mustard seeds
• ½ teaspoon whole jeera (cumin seeds)
• ½ teaspoon methi (fenugreek seeds)
• 1 cinnamon stick + 3 cloves (optional)
• ½ teaspoon hing (asafetida)
• Dried curry leaves (optional)

Instructions

1. Soak toor and chana dal for 1-2 hours.
2. Cook with 5 cups of water (on the stove pressure cooker or instant pot).
3. Blend the cooked dals and bring them to a boil on a stove.
4. Cut papads into 1 ½ inches pieces and add to dal.
5. Add gud, peanuts, tamarind paste, salt.
6. Prepare tadka: in a small vessel heat up oil, add the whole rai, whole jeera, methi seeds, dried curry leaves cloves, and cinnamon stick, and stir. When it starts spluttering, switch off the gas and add the hing, kasuri methi, raisins/craisins.
7. Add this to the dal/papad mixture, and stir and boil for 1-2 minutes.
8. Garnish with dried cilantro and serve.

Notes

Variations: Papad can be replaced with bowtie pasta (cooked) or traditional thepla dhokli.

Disclaimer: Some or all allergens may not be listed

lunch/dinner

Gujarati