Dal Dhokli
A comforting one-pot meal from Gujarat where tender whole wheat dumplings are simmered in a sweet, tangy, and spicy lentil curry. It's a wholesome dish that's both hearty and flavorful.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Pressure Cook the Dal
- b.Rinse the toor dal thoroughly under running water until the water runs clear. Soak it in 3 cups of water for 30 minutes.
- c.Drain the dal and transfer it to a pressure cooker. Add 4 cups of fresh water, raw peanuts, 1/2 tsp turmeric powder, and 1.5 tsp salt.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes).
- e.Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it becomes smooth and creamy.
- 2
Step 2
- a.Prepare the Dhokli Dough
- b.While the dal is cooking, combine atta, besan, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, ajwain, a pinch of hing, and 1/2 tsp salt in a mixing bowl.
- c.Add 1 tbsp of oil and mix with your fingertips until it resembles coarse crumbs.
- d.Gradually add water, a little at a time, and knead to form a firm, stiff dough, similar to that for puris.
- e.Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
- 3
Step 3
- a.Simmer the Dal Base
- b.Place the pot with the whisked dal back on the stove over medium heat. Add 2 more cups of water to achieve a thinner consistency, as it will thicken later.
- c.Add the grated jaggery, kokum pieces, ginger-green chili paste, and finely chopped tomato.
- d.Stir well to combine all the ingredients. Bring the dal to a rolling boil.
- 4
Step 4
- a.Shape and Cook the Dhokli
- b.Divide the rested dough into 2-3 equal portions. Take one portion and roll it into a very thin circle (roti) of about 8-9 inches in diameter on a lightly floured surface.
- c.Using a knife or a pizza cutter, cut the rolled dough into small diamond or square shapes.
- d.Ensure the dal is boiling, then carefully drop the dhokli pieces one by one into the pot. Stir gently after every few additions to prevent them from sticking.
- e.Once all the dhokli are added, reduce the heat to low-medium. Cover the pot partially and let it simmer for 12-15 minutes, stirring occasionally.
- f.The dhokli are cooked when they float to the surface and are no longer doughy to the taste.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the ghee over medium heat.
- c.Add the mustard seeds and let them splutter. Then add the cumin seeds, cloves, cinnamon stick, dried red chilies, and the remaining hing.
- d.Sauté for 30 seconds until the spices are fragrant, then add the curry leaves and be careful as they will splutter.
- e.Turn off the heat and immediately add the remaining 1/2 tsp of red chili powder. Stir quickly to prevent it from burning.
- 6
Step 6
- a.Finish and Serve
- b.Pour the hot tempering over the cooked dal dhokli and stir gently to incorporate.
- c.Garnish with a generous amount of freshly chopped coriander leaves.
- d.Let it rest for 5 minutes before serving. Serve hot with a dollop of ghee on top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dhokli dough is firm and stiff. A soft dough will cause the dhokli to dissolve in the dal.
- 2Always add the dhokli pieces to boiling dal. This helps them cook evenly and prevents them from becoming lumpy.
- 3The dal will thicken significantly as it cools. Adjust the consistency with a little hot water when reheating.
- 4For an authentic taste, do not skip the sweet (jaggery) and sour (kokum) elements. Adjust them to your preference.
- 5If you don't have kokum, you can use 1 tablespoon of tamarind paste or 2 teaspoons of lemon juice added at the end.
- 6Rolling the dhokli as thin as possible ensures they cook through properly and have a delicate texture.
Adapt it for your goals.
Vegetable Addition
Add vegetables like drumsticks, sweet potato, or yam chunks to the dal while it simmers for extra nutrition and texture. Adjust cooking time accordingly.
Jain VersionJain Version
To make a Jain-friendly version, omit the ginger and use raw banana instead of tomato for a similar texture.
Spicier VersionSpicier Version
Increase the amount of green chilies in the paste and add a slit green chili to the tempering for extra heat.
Instant Pot MethodInstant Pot Method
Sauté the tempering ingredients in the Instant Pot on 'Sauté' mode. Add the soaked dal, water, and spices, then pressure cook. Release pressure, add the flavorings (jaggery, kokum), bring to a simmer, and then add the dhokli pieces. Cook on 'Sauté' mode for 10-12 minutes until done.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of toor dal (pigeon peas) and whole wheat flour provides a substantial amount of protein, essential for muscle building, repair, and overall body function.
High in Dietary Fiber
With whole grains and lentils as its base, this dish is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from the whole wheat dhokli and dal are digested slowly, providing a steady release of energy that keeps you feeling full and energized for longer.
Packed with Essential Minerals
Dal Dhokli is a good source of important minerals like iron, magnesium, potassium, and folate, which are vital for blood production, nerve function, and heart health.
Frequently asked questions
One serving of Dal Dhokli (approximately 450g or 2 cups) contains around 450-500 calories, depending on the amount of ghee and jaggery used. It is a complete meal providing carbohydrates, protein, and fats.