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A heartwarming one-pot meal from Rajasthan. Tender whole wheat dumplings are simmered in a tangy and spicy lentil curry, creating a perfect comfort food experience. Best served with a dollop of ghee.
Pressure Cook the Dal
Prepare the Dhokli Dough
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A heartwarming one-pot meal from Rajasthan. Tender whole wheat dumplings are simmered in a tangy and spicy lentil curry, creating a perfect comfort food experience. Best served with a dollop of ghee.
This rajasthani recipe takes 60 minutes to prepare and yields 4 servings. At 427.05 calories per serving with 16.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shape the Dhokli
Simmer the Dal and Cook Dhokli
Prepare Final Tempering (Tadka)
Garnish and Serve
To make a gluten-free version, replace the atta (whole wheat flour) with a combination of jowar (sorghum) flour and besan (gram flour) in a 2:1 ratio.
Add vegetables like chopped carrots, green peas, or drumstick pieces to the dal while it simmers for added nutrition and texture.
Omit the ginger. You can also add peanuts to the dal for extra crunch and flavor, a common practice in Gujarati versions of this dish.
Increase the number of green chilies or add a pinch of garam masala along with the coriander leaves at the end for a warmer spice profile.
The combination of toor dal (pigeon peas) and besan (gram flour) provides a high-quality source of plant-based protein, essential for muscle repair, growth, and overall body function.
Made with whole wheat flour and lentils, this dish is rich in dietary fiber, which aids digestion, promotes gut health, helps maintain stable blood sugar levels, and provides a feeling of fullness.
Dal Dhokli is a well-balanced, wholesome meal in a single pot, offering a perfect blend of complex carbohydrates, protein, healthy fats, and essential nutrients from spices and vegetables.
Lentils are a great source of essential minerals like iron, which is crucial for preventing anemia; magnesium for bone health; and folate, which is vital for cell growth and metabolism.
One serving of Marwari Dal Dhokli contains approximately 480-520 calories, depending on the amount of ghee used. It's a substantial, balanced meal.
Yes, it is a very healthy and wholesome dish. It provides a good balance of complex carbohydrates from whole wheat, protein from lentils, and fiber. The use of traditional spices also offers various health benefits. Consuming it with a moderate amount of ghee makes it a nutritious one-pot meal.
This usually happens for two reasons: 1) The dough was too soft. The dhokli dough needs to be firm and stiff to hold its shape while cooking. 2) The dal was not at a rolling boil when the dhokli were added. Adding them to simmering or warm dal will cause them to disintegrate.
Absolutely. Replace the 1 cup of atta (whole wheat flour) with 3/4 cup of jowar (sorghum) flour or bajra (pearl millet) flour. The besan in the recipe is already gluten-free and helps with binding.
If you don't have kokum, you can use 1 teaspoon of amchur (dry mango powder), added along with the other powdered spices. Alternatively, you can squeeze in 1-2 teaspoons of fresh lemon juice at the very end, after turning off the heat.
Yes. You can prepare and refrigerate the dhokli dough for up to 24 hours. You can also cook and store the dal base in the refrigerator. When ready to eat, bring the dal to a boil, roll and cut the dhokli, and proceed with the simmering step.