This dal dhokli recipe flourishes with the Western flavors of India! Born in the state of Gujarat, this decadent dish is made with a wheat flour base (dhokli) simmered in a thick lentil soup, and topped with crunchy roasted peanuts.
Being an Indian, having lentils once a day is in my daily meal plan resume.
But I’ve never tasted one that could come even close to dal dhokli.
Even though this recipe incorporates an array of ingredients and textures, it comes together so seamlessly!
And it’s filling that a bowlful of this dal will keep you full for the whole day.
I always make this recipe for special events, or when I want something cozy and heartwarming.
Plus, it’s vegan!
What is Dal Dhokli?
Dal dhokli is a traditional Gujarati dish that is known for its wholesome and comforting nature.
It is a one-pot recipe that combines toor dal (split pigeon peas) with dhokli (wheat flour dumplings).
The origin of the dish is not well documented but it has been made in many Indian households for centuries.
This meal has a balanced mix of protein and carbs, as well as provides a perfect blend of spices and texture.
But what is interesting is that the Rajasthani version of this dish is also quite popular and some might say that it emerged from Rajasthan only.
Difference Between Gujarati and Rajasthani Dal Dhokli
Though the overall appearance of both Gujarati and Rajasthani dal dhokli remains similar, there are subtle distinctions in their flavor profile and cooking methods.
Use of Lentils:
The Gujarati style makes use of only toor dal (split pigeon peas) for the dal base whereas the Rajasthani version incorporates toor dal as well as moong dal (split yellow lentils).
Taste:
The Gujarati cuisine tends to be sweet and savory, thanks to jaggery and tamarind. Whereas the Rajasthani one falls on the spicier side and has more robust flavors, with the additions of red chilies, and mustard seeds.
Tools You’ll Need
- Pressure Cooker: To cook the dal.
- Skillet: To make the masala and the dal.
- Spatula: To saute and stir.
Ingredients in This Dal Dhokli Recipe
Toor Dal (Split Pigeon Peas): Toor dal is only one of my favorites. It is full of protein and provides a creamy texture and a bright yellow color to the soup.
Tomatoes: They provide a tangy and sweet base which contributes to the overall richness of the dish.
Garlic & Ginger: They both enhance the flavors of this dal recipe with their aromatic goodness.
Peanuts: Peanuts give the meal a necessary crunch and nutty flavor.
Jaggery: Jaggery balances the flavors with its sweetness. It is considered healthier than sugar, contains iron, calcium, carbs, and phosphorus, and has many health benefits.
Whole Spices: Cumin seeds, asafoetida, mustard seeds, fenugreek seeds, dried red chilies, cinnamon sticks, and cloves are some whole spices used for their immense aroma and flavor.
Powdered Spices: This meal incorporates only red chili powder and turmeric powder.
Curry Leaves: It is generally used in the tempering process for their earthy aroma.
Tamarind Paste: Tamarind is sweet and savory in nature and imparts complex flavors to the dish.
Wheat Flour: It is kneaded with water to make the dhokli.
Gram Flour: It is mixed with wheat flour to increase the levels of healthiness and flavor of dhokli.
Oil & Ghee
Water
Salt
How to Make Dal Dhokli
Prepare the Dal:
Take toor dal and rinse them properly 4-5 times. After cleaning, soak the lentils in water for an hour, then drain out all the water. You’ll see that the lentils have bloated a bit.
Transfer them to the pressure cooker, add 3 times the water (1 cup lentils = 3 cups water), turmeric powder, and salt, and also put a bowl of peanuts to cook them along with the dal.
Cover the cooker, switch on the flame to medium-high for 3 whistles, then turn off the flame and let it rest till all the steam has escaped.
Once the steam has escaped, open the lid, take out the bowl of peanuts, and make the lentils into a fine soup using a blender.
Make Dhokli:
In a large bowl, add wheat flour, gram flour, asafoetida, red chili powder, turmeric powder, carom seeds, salt, and oil. Mix them well.
Knead the flour using water into a soft dough, and cover it with a damp cloth for 15 minutes.
Divide the flour into 2 portions, coat them with dry flour, and roll them into a round shape with a thickness similar to a chapati.
Cut them into diamonds using a pizza cuter, or a knife.
Prepare the Masala:
Heat ghee in a skillet, and add cumin seeds, mustard seeds, fenugreek seeds, cinnamon sticks, dried red chilies, asafoetida, ginger garlic paste, and curry leaves. Let them crackle and mix them well.
Now, add the tomatoes, and cook them till the ghee separates.
Combine:
Immediately add the blended dal, and cooked peanuts to the masala. Mix them well.
Add jaggery, and turmeric paste, and pour a healthy amount of hot water to the dal to maintain the consistency. Mix them well, and give the dal a boil.
Add the dhoklis to the dal, cover the skillet, and let them simmer on low flame for 10 minutes. Check the seasonings, and garnish it with coriander.
Your dal dhokli is ready to be served.
Tips & Variations
Add green chilies to make it spicier: If you want more heat in the dal, try adding chopped green chilies when making the masala.
Use the whisk to blend the dal: Instead of a blender, use a whisk to blend the dal.
FAQs
How do I make Gluten-free Dhokli?
Instead of using whole wheat flour, you can all-in on gram flour for making dhokli, or you can use an all-purpose flour blend.
How do I make the Dal more nutritious?
This dal dhokli recipe is highly nutritious in itself, but if you want to give it a healthier nudge, add green peas, spinach, and carrots.
But it won’t remain the same traditional dish.
Is the Dal Spicy?
I don’t think that this dish is spicy but more on the sweeter side. If you think that it can be more peppery, you can add green chilies during tempering.
Serving Options
This lentil recipe is best served in a traditional Gujarati manner.
Add a dollop of ghee on top to enhance the flavor and richness of the dish.
Pair it with roti or steamed rice, and a simple cucumber tomato salad with lime juice sprinkled on top, or some pickle on the side.
You can also serve it along with yogurt for freshness.
How to Store
Dal dhokli unfortunately doesn’t store very well and has a life expectancy of only 3 days.
Separate: Nevertheless, if you have any leftovers, separate the dal and the dhokli, store them in air-tight containers, and store them in the refrigerator for 2-3 days.
For Uncooked Dhokli: If you have left uncooked dhokli, dust it with wheat flour to prevent sticking and refrigerate it by storing it in air-tight containers or zipped plastic bags.
You can again cook them by placing them in hot dal.
Freezing: Don’t freeze the dal and dhokli separately or combined as the texture of wheat dumplings may alter and get mushy.
Why You’ll Love This Dal Dhokli Recipe
- It is full of protein and carbs, perfect for a healthy diet.
- A great dish that can served at dinner parties, and potlucks.
- This dish perfectly blends together different flavors and textures.
- It is a recipe that can be easily customizable.
More Recipes
- Kali Masoor Dal
- Paneer Corn Sandwich
- Veg Hong Kong Fried Rice
- Creamy Lemon Garlic Pasta
- Aloo Matar Paneer
Please rate and comment if you make this dal dhokli recipe so I know how much you like it.
Dal Dhokli Recipe: Authentic Gujarati Delight
Equipment
- Pressure cooker
- Skillet
- Spatula
Ingredients
For the Dal:
- 1 cup Toor Dal (Split Pigeon Peas)
- 3 cups Water
- ½ tsp Turmeric Powder
- Salt
- 2 tbsp Peanuts
For the Masala:
- 2 tbsp Ghee
- ½ tsp Cumin Seeds
- ½ tsp Mustard Seeds
- ½ tsp Fenugreek Seeds
- ½ inch Cinnamon Stick
- 10 nos. Curry Leaves
- 3-4 nos. Cloves
- 2 nos. Dried Red Chilies
- ½ tsp Asafoetida
- 1 tbsp Ginger-garlic Paste
- 1 medium Tomato (chopped)
- Salt
For the Dhokli:
- 1 cup Wheat Flour
- 1 tbsp Gram Flour
- ½ tsp Carom Seeds
- ½ tsp Red Chili Powder
- ½ tsp Tureric Powder
- 2 tsp Oil
- Salt (a pinch)
- Asafoetida (a pinch)
Instructions
- Take toor dal and rinse them properly 4-5 times. After cleaning, soak the lentils in water for an hour, then drain out all the water. You'll see that the lentils have bloated a bit.
- Transfer them to the pressure cooker, add 3 times the water (1 cup lentils = 3 cups water), turmeric powder, and salt, and also put a bowl of peanuts to cook them along with the dal.
- Cover the cooker, switch on the flame to medium-high for 3 whistles, then turn off the flame and let it rest till all the steam has escaped.
- Once the steam has escaped, open the lid, take out the bowl of peanuts, and make the lentils into a fine soup using a blender.
- In a large bowl, add wheat flour, gram flour, asafoetida, red chili powder, turmeric powder, carom seeds, salt, and oil. Mix them well.
- Knead the flour using water into a soft dough, and cover it with a damp cloth for 15 minutes.
- Divide the flour into 2 portions, coat them with dry flour, and roll them into a round shape with a thickness similar to a chapati.
- Cut them into diamonds using a pizza cuter, or a knife.
- Heat ghee in a skillet, and add cumin seeds, mustard seeds, fenugreek seeds, cinnamon sticks, asafoetida, dried red chilies, ginger garlic paste, and curry leaves. Let them crackle and mix them well.
- Now, add the tomatoes, and cook them till the ghee separates.
- Immediately add the blended dal, and cooked peanuts to the masala. Mix them well.
- Add jaggery, and turmeric paste, and pour a healthy amount of hot water to the dal to maintain the consistency. Mix them well, and give the dal a boil.
- Add the dhoklis to the dal, cover the skillet, and let them simmer on low flame for 10 minutes. Check the seasonings, and garnish it with coriander.
- Your dal dhokli is ready to be served.
Notes
- Add green chilies to make it spicier: If you want more heat in the dal, try adding chopped green chilies when making the masala.
- Use the whisk to blend the dal: Instead of a blender, use a whisk to blend the dal.
