Gujarati Dal Dhokli

Name: Gujarati Dal Dhokli
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 0.75 cup toor dal (washed and soaked); 4 cup water (for cooking dal); 1 cup whole wheat flour (for dhokli dough); 2 tbsp gram flour (for dhokli dough); 2 pinch turmeric powder (divided between dal and dough); 0.5 tsp red chili powder (divided between dal and dough); 0.5 tsp carom seeds (for dhokli dough); 2 tbsp oil (divided between dough and tempering); 0.5 tsp salt (divided between dal and dough); 2 tbsp peanuts (raw); 1 pcs tomato (small, finely chopped); 1 inch ginger (grated); 2 pcs green chili (slit); 1 tbsp jaggery (grated); 1 tbsp lemon juice; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch fenugreek seeds; 8 pcs curry leaves; 1 pinch asafoetida; 1 tsp coriander powder; 1 pinch garam masala; 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(85)

TASTE SCORE

8/10

A comforting Gujarati one-pot meal where soft wheat flour dumplings simmer in a sweet, tangy toor dal. Peanuts, spices, jaggery, and lemon give it the signature homestyle balance that makes every bowl deeply satisfying.

PREP

20m

COOK

35m

SERVES

1 KATORI

368 cal

SERVINGS

METHOD · 8 STEPS

pressure cook · ~25 min
Cook the dal until soft.
1.Drain the soaked toor dal and add it to a pressure cooker with 4 cups water and 1 pinch turmeric powder.
2.Pressure cook on medium heat until the dal is very soft and mashable, about 15-18 minutes after pressure builds.
3.Let the pressure drop naturally, then open and lightly mash the dal.
TIPSoft dal gives the dish its silky texture, so do not stop cooking when the lentils are just tender.
knead · ~15 min
Knead the dhokli dough.
1.Mix whole wheat flour, gram flour, carom seeds, 1 pinch turmeric powder, red chili powder, 0.25 tsp salt, and 1 tsp oil in a bowl.
2.Add 0.5 cup water little by little and knead into a firm, smooth dough.
3.Cover and rest the dough for 10 minutes.
TIPKeep the dough slightly firm so the dhokli pieces hold their shape while simmering.
temper · ~6 min
Make the tempering for the dal.
1.Heat the remaining oil in a deep pot over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, fenugreek seeds, curry leaves, and asafoetida.
4.Add ginger, green chili, and tomato, then cook until the tomato softens.
simmer · ~7 min
Build and season the dal.
1.Add coriander powder, the remaining red chili powder, peanuts, cooked dal, and 2 cups water to the pot.
2.Stir in jaggery, lemon juice, the remaining salt, and garam masala.
3.Bring the dal to a gentle simmer and cook for 5 minutes.
TIPGujarati dal dhokli should taste balanced, with sweet, tangy, and lightly spiced notes in every spoonful.
prep · ~8 min
Roll and cut the dhokli.
1.Divide the rested dough into 2 portions.
2.Roll each portion into a thin sheet on a lightly greased surface.
3.Cut into small diamond or square pieces.
simmer · ~15 min
Cook the dhokli in the dal.
1.Keep the dal at a steady simmer and drop in the dough pieces a few at a time.
2.Stir gently after each batch so the pieces do not stick together.
3.Simmer uncovered until the dhokli turns soft and cooked through, about 12-15 minutes.
TIPDo not add all the pieces in one pile, or they may clump before they start cooking.
garnish
Garnish with cilantro.
serve
Serve the Gujarati Dal Dhokli hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the toor dal until very soft and mash it lightly so the broth turns silky, not grainy.
2
Keep the dhokli dough firm rather than soft; loose dough can break apart in the simmering dal.
3
Roll the dough thin and evenly so all the dhokli pieces cook at the same rate.
4
Drop the cut pieces into a steady simmer, not a hard boil, or the edges can tear and thicken the dal too fast.
5
Stir gently after each batch of dhokli to prevent clumping without breaking the pieces.
6
Taste again after the dhokli cooks; it absorbs salt and sweetness, so the jaggery-lemon balance may need a final tweak.
7
Dal dhokli thickens as it sits, so loosen leftovers with hot water while reheating.