Loading...
A classic Gujarati one-pot meal where tender whole wheat dumplings are simmered in a sweet, tangy, and spiced pigeon pea lentil soup. Comfort food at its best, perfect for a wholesome family dinner.
For 4 servings
Pressure Cook the Dal
Prepare the Dhokli Dough
Simmer the Dal Base
A classic Gujarati tea-time snack! These crispy, savory fried noodles are made from chickpea flour and seasoned with a blend of aromatic spices. Perfectly crunchy and addictive, they are a must-try.
Crisp and savory pearl millet flatbread bites, spiced with ajwain and sesame seeds. A healthy, gluten-free Gujarati snack, also known as 'Bajra na Vada' or 'Dhebra', perfect with yogurt or pickle. Ready in about 35 minutes.
A classic Gujarati dish, this tomato ras is a simple, soupy curry with a delightful balance of tangy, sweet, and savory flavors. It's made with ripe tomatoes and basic spices, coming together in under 30 minutes for a perfect weeknight meal.
A unique Gujarati kadhi from the Bhatia community, this version gets its creamy texture from ground moong dal instead of besan. It’s a delightful sweet and tangy curry, perfect with steamed rice.
A classic Gujarati one-pot meal where tender whole wheat dumplings are simmered in a sweet, tangy, and spiced pigeon pea lentil soup. Comfort food at its best, perfect for a wholesome family dinner.
This gujarati recipe takes 60 minutes to prepare and yields 4 servings. At 437.05 calories per serving with 16.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shape and Cook the Dhokli
Prepare the Tempering (Vaghar)
Finish and Serve
Add vegetables like drumsticks, pumpkin, or potatoes to the dal while it simmers for a more nutritious meal.
To make a Jain-friendly version, omit the ginger and peanuts. You can add raw banana pieces instead.
Increase the amount of green chilies and red chili powder. You can also add a pinch of garam masala at the end for extra warmth.
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them.
The combination of toor dal (pigeon peas) and whole wheat flour provides a substantial amount of protein, essential for muscle repair, growth, and overall body function.
With whole wheat flour and lentils as its base, this dish is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The complex carbohydrates from the whole wheat dhokli are digested slowly, providing a steady release of energy and keeping you full for longer compared to refined grains.
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally used in Indian cooking to improve digestion and prevent bloating and gas.
One serving of Gujarati Dal Dhokli (around 420g) contains approximately 450-500 calories, depending on the amount of ghee and jaggery used. It's a balanced meal providing carbohydrates, protein, and fats.
Yes, it is a wholesome and nutritious one-pot meal. It's rich in plant-based protein from lentils, complex carbohydrates and fiber from whole wheat flour, and contains beneficial spices. To make it healthier, you can reduce the amount of jaggery and ghee.
Absolutely. The only non-vegan ingredient is ghee. Simply replace the ghee used for tempering with a neutral vegetable oil or coconut oil to make the dish completely vegan.
Yes, you can. Cook the soaked toor dal in a regular pot with a lid. It will take longer, about 45-60 minutes, for the dal to become completely soft. You may need to add more water as it cooks.
Store leftover Dal Dhokli in an airtight container in the refrigerator for up to 2-3 days. The dish will thicken upon cooling. To reheat, add a splash of water and gently heat it on the stovetop or in the microwave until hot.
Dhokli can become hard if the dough is too tight or if they are overcooked. They can become soggy or dissolve if the dough is too soft or if they are added to dal that isn't boiling vigorously. Ensure the dough is firm and the dal is at a rolling boil.