Guvar Dhokli, is delectable, robust and authentic recipe which is quite popular in Gujarati community. This recipe hails from the region of Kathiyawad. It’s main course dish made of spicy flour dumplings ( Dhokli ) cooked with Cluster beans. In this recipe flour dumplings are made of wheat flour and this dish can be made in jiffy, if preparations are done early. If preparations are not done early than the process can be very lengthy.
As a foodie and food blogger, I always experiment with traditional dishes, maybe I would add one new ingredient or omit one. It’s always trial and error and with that I have had many disappointments and successes too. I was rushed this evening so I decided to make this dish in instant pot. I wasn’t sure how it would turn out but it was success! My instant pot recipe can make this whole process very easy for you. You can whip up this curry within 20 minutes from start to finish. This recipe stands out as you can have as main course with Rice, Roti or paratha or if you are like me just have it on it’s own, the way you devour Daal Dhokli.
1.5 cups guvar /cluster beans
1 tbsp EVOO
2 tsp chili powder
1 tsp turmeric powder
1 tsp garlic ginger paste
2 cup water
salt to taste
2 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp ajwain seeds/carom seeds
1/2 tsp asafoetida/hing
1 tsp green chilis finely chopped
4-5 curry leaves
2-3 dry red chilis
1/2 cup wheat flour
2 tbsp gram flour/Besan
1/2 tsp Chili powder
1/2 tbsp garlic paste
salt to taste
1/2 tsp ajwain/carom seeds
1/4 tsp asafoetida
1 tbsp EVOO
water- little at time to knead the dough
In a bowl, Mix all the dhokli ingredients together. Take little water at a time to knead the dough. The dough should just soft enough to roll it into tortillas. If your dough is sticky than add little bit of wheat flour. If too hard then add little water and knead it more until soft. Once the dough is proper consistency, roll it into tortillas.
Make sure when you roll the tortillas, it should not be medium consistency (not too thin or thick).
Once desired thickness, cut it in any shape you like. I used round small cookie cutter. Once cut in desired shape, keep it aside.
Wash and Trim cluster beans on both sides and chop into medium size pieces. Turn on instant pot on saute mode and add oil. Once hot add mustard seeds, red chilis, cumin seeds, carom seeds, and curry leaves. Once crackle, add chopped green chilies, ginger/garlic paste, and cluster beans. Add all the spices (asafoetida, chili powder, turmeric, and salt). Mix well. Add 2 cups of water and once it comes to boil than add dhokli (wheat dumplings) inside. Close the lid and seal it. Turn off the saute mode and turn it on chili/bean mode for 3 minutes. Once the timer goes off, instantly release the pressure.
Serve it hot by it self or with tortilla (roti) or rice.
P.S. if you want dry curry than add little less water or boil it until it evaporates. Adjust the spices to your comfort level. if your dumplings are too thick than it may not be cooked in 3 minutes. If the cluster beans and dumplings are not cooked than cook for another minute.