Guvar Dhokli nu Shaak
Guvar Dhokli is a cluster bean and dumpling curry enjoyed in most Gujarati homes. This quick and easy version can be made in the Instant Pot for a speedy weeknight dinner alongside rotli and kachumber.
Servings: 6
Ingredients
- 100 g chickpea flour (gram flour/besan)
- 50 g plain flour (all-purpose flour/maida)
- 15 g coarse semolina
- 1/2 tsp ajwain (carom seeds)
- 1 tsp crushed garlic
- 1/2 tsp chilli powder
- 1/4 tsp ground turmeric
- 1/4 tsp fine salt
- 1/8 tsp baking powder
- 2 tbsp oil (any cooking oil)
- 60 ml warm water
For the shaak:
- 400 g guvar (cluster beans)
- 2 tbsp oil (any cooking oil)
- 1/2 tsp ajwain (carom seeds)
- 1 1/2 tbsp tomato purée
- 1 tsp crushed garlic
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 1/2 tsp asafoetida
- 1 tsp salt
- 1/2 tsp sugar
- 500 ml water
- 2 tbsp chopped coriander leaves to serve
Instructions
To make the Dhokli (Dumplings):
- In a large bowl, mix together all the dry ingredients (including garlic). Make a well in the centre and add 1 tbsp oil. Pour in the water and mix to form a shaggy dough. Use your hands to knead the dough for 5-6 minutes. It should be slightly stiff. Add the remaining 1 tbsp oil and knead it in to the dough. Cover and allow the dough to rest for 20 minutes.
- Once rested, divide the dough into two equal parts. Cover the portion you're not going to work on again so it doesn't dry out.
- Roll the dough into a long sausage shape. It should be around 2cm/0.7-inches in diameter.
- Cut the ends of the dough off and set aside. Now cut the trimmed log of dough into rounds, about 1/2cm thick. Roll the dough portions into rounds between your palms and use your thumb to make an indentation in the centre of the dough. They should look like little buttons. Set the aside and repeat this process until all the dough has been used up.
For the curry:
- Top and tail the guvar, cutting any very large beans in half.
- Put the Instant Pot on sauté/browning mode and place the in the pot. Add ajwain and garlic. Cook for 30 seconds and then quickly add the tomato purée. Cook the paste out for 1 minute. Next, add the chilli powder, turmeric, asafoetida, salt and sugar. Stir well to combine.
- Add water and bring to the boil.
- Throw in the trimmed guvar and stir to coat. It might seem watery but remember the dhokli will need water to cook properly.
- Once the guvar has been stirred, add the dhokli and give them a very gently fold. Don't stir too much or they will break.
- Place the lid on the pot and cook on high pressure for 17 minutes exactly.
- Carefully release the steam after the cooking time is up. Open the lid and stir well. The dhokli should be cooked through and the guvar tender. Place back on sauté mode to evaporate some excess water but not too much as the dhokli will continue to absorb the water as it sits. If you remove too much, the curry will become dry.
- Garnish with fresh coriander and serve.
Video
Notes
Alternative cooking methods
Cooking instructions for other conventional pressure cookers remain the same.
To cook this curry in a regular pot/pan, follow the same instructions as above but instead of pressure cooking, the curry will need to be simmered over a low heat for 35-40 minutes. Stir often to avoid sticking. Top up with water if necessary.
Freezing
This Guvar Dhokli is suitable for home freezing. Pack the cooled curry into an airtight container and freeze for 3 months.
I like to double the Dhokli recipe and freeze the raw dhoklis on a tray. Once solid, they can be packed into a container or freezer-safe bag to add to curries from frozen.