I took sometime to adjust to the idea of dhokli. It was one of the earliest things that my sister in law helped me to learn. Since it is a family pleaser, it was good to learn. 🙂
Tuvero or Pigeon peas are full of magnesium, calcium, phosphorus as well as potassium. It is a widely used grain in Gujarati cuisine- fresh and dry both. The dried version is soaked and then cooked in a cooker. Dhokli is the love of life for the husband. The pillow-y dough is cooked in spiced water which reduced beautifully to a velvet texture.
Boil the beans in 1 cup water plus water it was soaked in. It should take 2 whistles on full and then 15 minutes on medium flame. They should become soft but not mushy.
Knead the dough with wheat flour, 1 tbsp oil, ajwain, red chilly powder, 1 tsp turmeric powder, salt and powdered sugar. Make it into a tight dough like we make for pooris . Keep the dough covered and put it aside for 20 minutes.
In a wok heat 2 tbsp oil, add the ginger green chilly paste and 2 cups water. Put turmeric, salt and red chilly powder. Bring it to a boil. Reduce the heat to low.
Add the boiled beans and let the water simmer. make 4 balls out of the dough. Roll it like a chapati, apply some oil on the top and cut it in squares or diamonds.
Add them to the water and let it cook. Repeat it until the whole dough is over. Stir occasionally. The dough will float and the sauce shall thicken. Add some water if need be. Do not let the dough go clumpy.
Serve with rice or as it is with some sesame oil on top.