Dal Dhokli is an extremely popular one-pot dish where spiced whole wheat flour dumplings are simmered in the cooked and tempered toor dal (split pigeon pea).
Dal Dhokli is a dish famous in the states of Gujarat and Rajasthan.
Cooking on a salt block infuses dishes with a subtle saltiness and imparts a stunning presentation.
Gujarati Dal Dhokli is one of the most delicious one-pan meals, and this recipe shows you how to make Gujarati Dal Dhokli from scratch. This page has all the tips and variations to help to make your best Dal Dhokli each time.
This scrumptious, wholesome, nutritious, and gratifying one-pot meal ‘Dal Dhokli’ can be served as it is. Or it can also be served as a side dish along with some steamed rice or roti.
Here, Toor Dal (Split Pigeon Pea) is seasoned with some powdered spices, dried whole red chilies, and curry leaves. It is then flavored with lemon juice and jaggery. After that, dumplings are cooked in this mouth-watering dal.
And the final drizzle of ghee on dal dhokli is the icing on the cake. Doesn’t that sound so irresistibly yum?
What is Dal Dhokli?
Dal Dhokli is a spicy, sweet, tangy, and delightful one-pot lentils pasta dish made by boiling four-sided pieces of spicy rolled dough in flavored lentil soup. You may also call it Indian Style Pasta cooked in lentils soup.
Here raw dumplings of rolled wheat dough (masala roti pieces) are dropped into the hot boiling Gujarati style dal (lentils) to get the soup-like consistency along with pasta-like texture and crunchiness of the peanuts.
Dal Dhokli tastes great throughout the year, so it can be served anytime as a weeknight dinner or a lazy weekend lunch.
This one-pot dish makes sure to satisfy all types of cravings. This sweet, spicy, tangy, delicious, and filler dal dhokli is high in protein and has a good amount of carbs. What else would you look for in a one-pot meal? This is one such meal where you will not miss anything.
Dal Dhokli = One Pot Meal Satisfaction.
A soup bowl filled with Dal Dhokli (dumplings in lentil) which is drizzled with some homemade ghee and lemon juice is good enough for a comfortable bowl of healthy goodness.
Sprinkling it with some chopped onions on the top takes it to the next level. Onions add a nice crunch into each byte, and it tastes much more glorious this way. That is the way I have been eating Dal Dhokli my entire life.
The initial idea of preparing dal dhokli was to use up the leftover dal by creating an entirely new dish out of it. So, it is made with leftover dal.
That’s why traditionally spiced wheat dough pieces were added to the cooked leftover dal to make an entire meal out of leftovers.
But nowadays it is also made using freshly cooked dal. I always make the fresh dal and cook it from scratch.
What is the difference between Rajasthani and Gujarati Dal Dhokli?
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Gujarati Dal Dhokli is a spicy, tangy, and sweet dish, while Rajasthani Dal Dhokli is a lot spicier than this Gujarati version of Dal Dhokli.
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In Rajasthani dal dhokli, dumplings are shaped into small discs using spiced dough. Whereas, in Gujarati Dal dhokli, rolled dough squares are used as dumplings.
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Gujarati Dal Dhokli is made with ‘Split Pigeon Pea’ aka Toor(Tuvar)/Arhar Dal (Gujarati khatti meethi dal). Rajasthani Dal Dhokli is made with ‘Split Black Gram’ aka ‘Urad Dal’ or ‘Split Green Gram’ aka ‘Moong Dal’.
In some recipes there is also a mix of ‘Urad’ and ‘Chana Dal’ (Split Chickpea) or a combination of **Urad dal + Chana Dal + Moong Dal.
** In Rajasthani Dal Dhokli version, I opt for any of the above combinations (depending upon my mood and availability of dals), and the dish always comes out enormously good.
Other one pot meals:
What are the ingredients used in Dal Dhokli?
Dal dhokli is made with a number of ingredients which are easily available in any Indian kitchen. You can find all the ingredients at your local asian grocery stores.
INGREDIENTS FOR DAL:
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Jaggery
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Lemon Juice
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Salt to taste
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Spices (Coriander Powder, Turmeric Powder, Red Chili Powder, and Garam Masala Powder)
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Tomato
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Toor/Tuvar Dal (Split Pigeon Pea)
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Water
INGREDIENTS FOR DHOKLI:
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Cumin Seeds
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Salt
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Spices (Coriander Powder, Turmeric Powder, Red Chili Powder, and Garam Masala Powder)
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Vegetable Oil
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Whole Wheat Flour
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Water
INGREDIENTS FOR TEMPERING:
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Oil/Ghee
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Dried Red Chilies
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Asafoetida (Hing)
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Cumin Seeds
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Mustard Seeds
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Dried Red Chilies
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Curry Leaves
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Peanuts
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Ginger-garlic
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Tomatoes
How to Make Dal Dhokli?
This is how you make Dal Dhokli in 7 simple steps. The steps are as follows:
Step 1: Wash and pressure cook dal with salt.
Step 2: Make dough with whole wheat flour, some spices, oil, and water.
Step 3: Make a tempering with oil, mustard seeds, cumin seeds, red chilies, peanuts, curry leaves, ginger, garlic, and tomatoes.
Step 4: Add this tempering to cooked dal, along with powdered spices, jaggery, and lemon juice.
Step 5: Roll dough into thin circles and then cut into small squares.
Step 6: Add rolled dough pieces to the boiling dal and pressure cook again.
Step 7: Transfer dal dhokli to a soup bowl, and top with some ghee/nut butter and enjoy!
You can find the detailed printable recipe card with detailed instructions on this page.
How to store Dal Dhokli?
Dal dhokli tastes best when served immediately. But if you have leftover dal dhokli then you can refrigerate it in an air-tight container. After refrigerating, dhoklis usually cluster together.
If your dhoklis have turned into globs, then simply pour some boiling hot water to dal dhokli. Let it sit for 5-6 minutes. After that, gently open the stuck dhoklis with a spoon or fork. Then reheat as usual in a pan or a microwave.
What is the perfect consistency of dal in Dal Dhokli?
Dal in Dal Dhokli is usually thin or runny, so feel free to add more water until you get desired consistency.
This dal would turn like a smooth pureed soup after cooking, and that is simply perfect. Because this is the consistency of dal we are looking for this recipe. All the texture in this dish comes from dhoklis and peanuts.
Is Dal Dhokli vegan?
Yes and no. If you cook dal dhokli entirely in oil like me, then it is vegan. But I add ghee while serving, so it is not completely vegan. To make it fully vegan, replace ghee with any nut butter. Or you can simply omit ghee.
Tips and variations to make best Gujarati Dal Dhokli at home:
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I like to cook dhokli along with dal, but you can also cook dhoklis separately before adding them to cooked dal.
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This traditional recipe is made only with lentils and wheat flour dumplings, but if you want to make it fiber-rich, then you can also add some vegetables such as broccoli, beans, potatoes, carrots, peas, corn, etc. Chop vegetables and add them to the pressure cooker along with rinsed dal.
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I cook dal dhokli in oil. But to make it richer in taste you can also cook it in ghee.
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I used lemon juice in the dal for the added tanginess. You can replace lemon juice with tamarind paste or amchur (dried mango) powder.
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When mangoes are in season, you can also add some sliced raw mangoes to the dal while cooking. This adds a lovely flavor to the dal.
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This recipe uses a handful of peanuts for a nutty taste. You can skip them if you are allergic to peanuts.
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The dumplings absorb the water, thus, toor dal thickens as it cools down. So, keep the consistency of dal a bit on the thinner side if you are planning to eat it after a couple of hours.
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This tastes best when served hot or warm. But you can also have it at room temperature.
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I did not use any onions in this recipe. Feel free to add chopped onions to the tempering.
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I add jaggery because the Gujarati version of dal dhokli has a sweet tingling aftertaste. However, if you don’t like sweet dal then skip the jaggery.
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Instead of jaggery, you can also use some finely chopped dates, or even sugar.
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Traditionally, dhoklis are cut into squares. Feel free to shape them the way you want.
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The dhokli dough should be soft like a chapati dough. And make sure to keep it covered for 30 minutes.
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Roll the dough thin, so that dhoklis get cooked thoroughly in the cooked dal.
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Add dhokli pieces one by one, so that they do not clump together.
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Also, do not overcrowd the cooker with dhoklis at once. Add some dhoklis and let them cook for a few minutes. Then add the next batch. This way dhoklis won’t stick to each other.
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I did not add green chilies in this recipe, but if you want then you can add 1-2 chopped or crushed green chilies.
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Omit the garlic to make it completely no onion garlic recipe.
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You can also add some crushed carom seeds ( ajwain) and sesame seeds (til) to the dumpling dough.
Other delicious Gujarati recipes:
Gujarati Dal Dhokli (Step-by-step photo instructions)
How to Cook Dal //
- Rinse toor dal under running water until water runs clear. You can also soak it in water for 30 minutes. But if you don't have time, then skip this step.
- Add rinsed dal to a pressure cooker along with 4 cups of water and salt.
- Mix well and cover with the lid, and put the weight on. Pressure cook on medium heat for 5-6 whistles or until dal is softened.
- Turn off the heat, and let the pressure release completely before opening the lid.
How to Make Dhokli Dough //
- In a large mixing bowl, add whole wheat flour, salt, red chili powder, turmeric powder, coriander powder, cumin seeds,garam masala powder, and oil.
- Mix it well by rubbing the flour and oil mixture between the palms. Keep mixing until it oil is well incorporated in all of the flour.
- Start by adding the water little by little and knead it into a soft and smooth chapati like dough.
- Cover the dough and set it aside for 30 minutes.
How to Shape Dhokli //
- After resting, divide the dough into 6–7 equal portions. Roll each portion into a smooth ball and flatten it between your palm.
- Dust the work surface with dry flour and roll out each portion into large semi-thin (about 1-2 mm) circles (flatbreads). Keep it aside, and same way prepare all other flatbreads.
- Cut them into diamonds or square shape using a sharp knife or a pizza/pasta cutter. Set them aside
How to make Tempering(Tadka) //
- Heat oil/ghee in a pan.
- Once hot, add mustard seeds, cumin seeds, and dried red chilies.
- When the seeds start to crackle, add asafoetida, curry leaves and sauté for a few seconds.
- Add peanuts and sauté for 1-2 minutes.
- Next, add ginger-garlic and saute another 2 minutes.
- After that, add chopped tomatoes and mix well.
- Cook for 2 minutes. Tempering is ready.
How to Make Dal Dhokli //
- Open the lid. If your dal is not so soft, then blend it using an immersion blender. You need a really smooth and well-cooked dal which is similar to puree.
- Immediately add prepared tadka (tempering) to it.
- Mix well and also add 1 cup of water to it.
- Add spices (red chili powder, coriander powder, turmeric powder, salt, and garam masala powder), and jaggery to it.
- Mix well and add lemon juice. Let it boil for 2 minutes. The consistency should be thin. So add some more water if the dal is too thick.
- Add 5-6 square pieces (dhokli) at a time into boiling dal and stir it. This way they would not stick to each other. Keep adding dhoklis into batches until all the dhoklis have been added.
- Cover with the lid put the weight on. Pressure Cook for 1 whistle. Let the pressure go down before opening the lid.
- If needed add some more water, then add only hot water to it. Stir lightly and let it boil. If it is too watery then let it boil for a few minutes.
- Transfer dhokli to a serving bowl.
- Sprinkle with some coriander leaves and drizzle with some ghee, onions, and lemon juice. Serve hot.
Recipe Card
Gujarati Dal Dhokli [Recipe]
★★★★★
(Rating: 5 from 40 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 55 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Lunch | Indian | 6-8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 375 calories | 1 serving |
INGREDIENTS
For Dal //
- 3/4 cup tuvar dal (split pigeon pea)
- salt to taste
- 2 tablespoon grated jaggery, or to taste
- 2 teaspoon lemon juice (you can also use dried mango powder or tamarind pulp)
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or to taste (you can also add chopped green chilies)
- 1/4 teaspoon garam masala powder
- 1 large tomato, chopped
- 5 cups water, or more if needed
For Dhokli //
- 1 teaspoon cumin seeds
- salt to taste
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder, or to taste
- 1/4 teaspoon garam masala powder
- 4 tablespoons vegetable oil
- 2 cups whole wheat flour + 2 tablespoons for dusting
- water for kneading a soft dough
for tempering (tadka) //
- 2 tablespoons oil/ghee
- 2 small dried red chilies
- pinch of asafoetida (hing)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 10-12 curry leaves (meetha neem)
- handful of peanuts
- 2 tablespoons finely chopped ginger-garlic
- 1 large tomato, chopped
For Serving //
- fresh coriander (cilantro) leaves for garnishing
- 2 tablespoons ghee for serving
INSTRUCTIONS:
How to Cook Dal //
- Rinse toor dal under running water until water runs clear. You can also soak it in water for 30 minutes. But if you don't have time, then skip this step.
- Add rinsed dal to a pressure cooker along with 4 cups of water and salt.
- Mix well and cover with the lid, and put the weight on. Pressure cook on medium heat for 5-6 whistles or until dal is softened.
- Turn off the heat, and let the pressure release completely before opening the lid.
How to Make Dhokli Dough //
- In a large mixing bowl, add whole wheat flour, salt, red chili powder, turmeric powder, coriander powder, cumin seeds,garam masala powder, and oil.
- Mix it well by rubbing the flour and oil mixture between the palms. Keep mixing until it oil is well incorporated in all of the flour.
- Start by adding the water little by little and knead it into a soft and smooth chapati like dough.
- Cover the dough and set it aside for 30 minutes.
How to Shape Dhokli //
- After resting, divide the dough into 6–7 equal portions. Roll each portion into a smooth ball and flatten it between your palm.
- Dust the work surface with dry flour and roll out each portion into large semi-thin (about 1-2 mm) circles (flatbreads). Keep it aside, and same way prepare all other flatbreads.
- Cut them into diamonds or square shape using a sharp knife or a pizza/pasta cutter. Set them aside
How to make Tempering(Tadka) //
- Heat oil/ghee in a pan.
- Once hot, add mustard seeds, cumin seeds, and dried red chilies.
- When the seeds start to crackle, add asafoetida, curry leaves and sauté for a few seconds.
- Add peanuts and sauté for 1-2 minutes.
- Next, add ginger-garlic and saute another 2 minutes.
- After that, add chopped tomatoes and mix well.
- Cook for 2 minutes. Tempering is ready.
How to Make Dal Dhokli //
- Open the lid. If your dal is not so soft, then blend it using an immersion blender. You need a really smooth and well-cooked dal which is similar to puree.
- Immediately add prepared tadka (tempering) to it.
- Mix well and also add 1 cup of water to it.
- Add spices (red chili powder, coriander powder, turmeric powder, salt, and garam masala powder), and jaggery to it.
- Mix well and add lemon juice. Let it boil for 2 minutes. The consistency should be thin. So add some more water if the dal is too thick.
- Add 5-6 square pieces (dhokli) at a time into boiling dal and stir it. This way they would not stick to each other. Keep adding dhoklis into batches until all the dhoklis have been added.
- Cover with the lid put the weight on. Pressure Cook for 1 whistle. Let the pressure go down before opening the lid.
- If needed add some more water, then add only hot water to it. Stir lightly and let it boil. If it is too watery then let it boil for a few minutes.
- Transfer dhokli to a serving bowl.
- Sprinkle with some coriander leaves and drizzle with some ghee, onions, and lemon juice. Serve hot.
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NOTES:
- Omit the garlic to make it completely no onion garlic recipe.
- You can also add some crushed carom seeds ( ajwain) and sesame seeds (til) to the dumpling dough.
- This recipe uses a handful of peanuts for a nutty taste. You can skip them if you are allergic to peanuts.
- I cook dal dhokli in oil. But to make it richer in taste you can also cook it in ghee.
- The dumplings absorb the water, thus, toor dal thickens as it cools down. So, keep the consistency of dal a bit on the thinner side if you are planning to eat it after a couple of hours.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/gujarati-dal-dhokli/