Potato Stuffed Dal Dhokli Recipe
Embark on a delightful culinary journey with this exquisite Potato Stuffed Dal Dhokli, a cherished dish from North Indian cuisine that showcases the perfect blend of flavors and textures. This hearty recipe combines soft, dumpling-like dough stuffed with a flavorful potato filling and served in a rich, aromatic lentil curry, making it an ideal choice for a comforting lunch or a satisfying dinner.
Ingredients
Here’s everything you need to create this wholesome dish:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Salt | To taste |
| Sunflower Oil | 1 tablespoon |
| Whole Wheat Flour (for rolling) | As needed |
| Potatoes (Aloo) – boiled and mashed | 3 |
| Red Chilli Powder | 1 tablespoon |
| Garam Masala Powder | 1/2 tablespoon |
| Fresh Coriander Leaves (Dhania) – chopped | 2 tablespoons |
| Sugar (optional) | 1 tablespoon |
| Lemon Juice | 1/2 tablespoon |
| Arhar Dal (Split Toor Dal) – boiled and ground | 1 cup |
| Turmeric Powder (Haldi) | 1/4 tablespoon |
| Raw Peanuts (Moongphali) – boiled | 1/3 cup |
| Tomato – finely chopped | 1 |
| Green Chilli – finely chopped | 1 |
| Ginger – grated | 1 inch |
| Lemon Juice | 1/2 tablespoon |
| Jaggery – chopped | 3 tablespoons |
| Sunflower Oil | 1 tablespoon |
| Mustard Seeds | 1/2 tablespoon |
| Cumin Seeds (Jeera) | 1/2 tablespoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 10 leaves |
| Dry Red Chillies | 2 |
| Cinnamon Stick (Dalchini) | 1 stick |
| Cloves (Laung) | 2 |
| Bay Leaf (Tej Patta) | 1 leaf |
| Fresh Coriander Leaves (Dhania) – chopped | 4 tablespoons |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | Approx. 350 |
| Protein | Approx. 15 g |
| Carbohydrates | Approx. 60 g |
| Dietary Fiber | Approx. 8 g |
| Total Fat | Approx. 12 g |
| Saturated Fat | Approx. 1.5 g |
| Sodium | Approx. 400 mg |
Preparation Time
- Preparation Time: 25 minutes
- Cooking Time: 75 minutes
- Total Time: 100 minutes
Servings
- Servings: 4
Course
- Cuisine: North Indian
- Diet: Vegetarian
- Course: Lunch
Instructions
Step 1: Prepare the Dough
To begin your culinary adventure, gather all the ingredients required for both the dumplings and the lentil curry. Start by sieving the whole wheat flour along with a pinch of salt into a mixing bowl. Gradually add enough water to knead the flour into a semi-stiff dough. Once the dough is ready, cover it with a lid and let it rest for 10-15 minutes, allowing the gluten to relax.
Step 2: Make the Potato Filling
While the dough rests, prepare the stuffing for your dumplings. In a separate bowl, take the boiled and mashed potatoes and add salt to taste, red chili powder, turmeric powder, chopped coriander leaves, garam masala, lemon juice, and the optional sugar. Mix all the ingredients thoroughly until they are well combined, ensuring a flavorful filling. Once mixed, shape the potato mixture into medium-sized balls, approximately 10-15 in number.
Step 3: Form the Dumplings
Next, take the rested dough and divide it into 10-15 equal portions. Roll each portion into small balls and then flatten them slightly to form small discs, about 3-4 inches in diameter. Place a potato ball in the center of each disc. Carefully bring the edges together to enclose the filling, pinching them to secure the stuffing. Ensure that the covering is not too thick, resembling the thickness of a regular chapati. Repeat this process until all the dough and filling are used, then set the prepared dumplings aside on a plate.
Step 4: Prepare the Lentil Curry
Now, let’s turn our attention to the lentil curry. Clean and wash the arhar dal, then drain the water. In a pressure cooker, combine the lentils with about 2 cups of water and the turmeric powder. Cook the dal for approximately 3 whistles, allowing it to become soft and tender. Once cooked, transfer the dal to a tall mixing bowl. Using a hand blender, blend the dal until it is smooth, adding more hot water if needed to reach your desired consistency.
Step 5: Cook the Lentil Mixture
In a shallow frying pan, pour in the blended dal and add the boiled peanuts, salt to taste, chopped tomato, green chili, grated ginger, lemon juice, and jaggery. Mix well and allow the mixture to cook over medium flame for 10 to 15 minutes, stirring occasionally to prevent sticking.
Step 6: Add the Dumplings
Once the lentil mixture is bubbling gently, it’s time to introduce the dumplings. Gently add the prepared potato-filled dumplings into the simmering dal and cook them for an additional 15 minutes. You’ll know they’re ready when they start floating to the top of the dal, indicating that they are cooked through.
Step 7: Temper the Dal
For the finishing touch, prepare the tempering. In a small non-stick pan, heat the sunflower oil and add the mustard seeds and cumin seeds. Allow them to crackle and release their aromatic essence. Once crackled, add the asafoetida, curry leaves, dry red chillies, cinnamon stick, cloves, and bay leaf. Sauté the mixture over medium heat until it becomes fragrant, which usually takes a couple of minutes.
Step 8: Combine and Serve
Pour the tempering over the cooked dal and dumplings. Mix everything gently but thoroughly, and let it simmer for another 2 to 3 minutes while stirring occasionally. After adding the tempering, cook for an additional 5 minutes, allowing the flavors to meld beautifully.
Your Potato Stuffed Dal Dhokli is now ready to be served! Pair this delightful dish with Masala Khichia (Spicy Corn Flour Papad) for a wholesome meal that is sure to impress your family and friends. Enjoy the comforting flavors and textures that come together in this traditional North Indian recipe, perfect for any occasion.
Pro Tip:
For an extra burst of flavor, feel free to adjust the spices to your liking. Adding more green chillies or a sprinkle of lemon juice before serving can elevate the dish even further!
