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dal dhokli recipe

Dal Dhokli Recipe: Authentic Gujarati Delight

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Lentils soaking time 1 hour
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Indian
Servings 4

Equipment

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.
 
How to store:
Dal dhokli unfortunately doesn't store very well and has a life expectancy of only 3 days.
Separate: Nevertheless, if 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.
Tried this recipe?Let us know how it was!