Dal Dhokli is a wholesome, soul-satisfying one-pot meal deeply rooted in Gujarati cuisine, known for its balance of sweet, spicy, and tangy flavors. This comforting dish is prepared by simmering soft wheat flour dumplings—known as dhokli—in a flavorful, mildly spiced lentil curry made with toor dal (split pigeon peas). It is an ideal example of frugal yet fulfilling Gujarati home cooking, often enjoyed on weekends or as a cozy meal during colder weather.
The dal used in this dish is very similar to the Gujarati khatti-meethi dal, known for its delicate harmony of tamarind, jaggery, green chilies, ginger, and a tempering of mustard seeds, cumin, curry leaves, and asafoetida.
The dhokli is prepared using whole wheat flour (commonly used for chapatis) mixed with a variety of spices such as turmeric, red chili powder, carom seeds (ajwain), and a pinch of salt. This dough is then kneaded to a soft consistency, rolled out into thin sheets, and cut into diamond-shaped pieces. These dumplings are gently added into the simmering dal and allowed to cook thoroughly until they turn soft and tender, absorbing the flavors of the dal while thickening the stew slightly.
Dal Dhokli is not just a meal—it’s a nostalgic experience for many, evoking memories of home-cooked warmth and traditional family lunches. It is typically served hot, garnished with a drizzle of ghee and chopped fresh coriander. Some families also add a squeeze of lemon juice or a sprinkle of roasted peanuts for added texture and zest.
This dish is the perfect embodiment of simplicity, nutrition, and deep-rooted culinary tradition, making it a timeless favorite in Gujarati households.
By looking at t
he fixing list, it may see overpowering and handle looks long. But don’t be frightened, it is exceptionally simple to make. It is small time devouring if making from scratch but it is completely worth it. Few steps you require to take care, I have said that in the point by point enlightening. So examined it carefully some time recently making it.
Traditionally dal dhokli is made from extra dal uncommonly on Sunday. But presently a day individuals do make it from scratch. In ancient days, housewives cook each single feast for 365 days a year. Not like me (feeling sluggish to cook nowadays, arrange a takeout, That’s me!!) . So those dedicated housewives require small break from kitchen once a week, so they make additional clump of dal on Saturday. And on Sunday they make dal dhokli utilizing that extra dal. By doing so, it will be prepared in less than 30 minutes.
My mother makes small additional dhokli mixture and from that additional mixture she makes a few masala paratha. These masala paratha taste best with pickle or chunda.
dal dhokli is great, idealize feast if you have toothache or recuperating from illness.
Step By Step Photo Instructions:
1) Wash toor dal beneath running cold water till water runs clear. If you have time at that point douse in sufficient water for 15-20 minutes. Or you can skip the splashing step. It will be fine.
2) Take dal into weight cooker. Include 1 cup of water. Presently take a little piece of muslin cloth, put peanuts in it and tie it. Make a ‘potli’. Put into pressure cooker. Then again, go for simple strategy. Include peanuts into a steel katori or glass and put into the cooker. Cover with the cover, put the weight on. Turn the warm on medium. Let it cook for 6-7 shrieks. At that point turn off the stove. Let the weight go down by itself.
3) While the dal is pressure cooking, start preparing the dough for the dhokli.
In a large mixing bowl, combine all the dry ingredients – whole wheat flour (atta), gram flour (besan), a pinch of salt, turmeric powder, red chili powder, a generous pinch of asafetida (hing), and ajwain (carom seeds). Mix everything thoroughly using your hands or a spoon to ensure that the spices and flours are evenly distributed. This dry mix forms the flavorful base for the dhokli and gives it its signature earthy, spicy taste.
4) Add a small quantity of oil to the dry mixture and use your fingertips to rub it into the flour, much like you would for making a crumbly dough or pastry. This step helps to incorporate the oil evenly, resulting in a softer texture for the cooked dhoklis. Rub until the mixture feels coarse and resembles breadcrumbs. This step is important for ensuring that the dhoklis remain tender and flavorful when cooked in the simmering dal.
5) Presently begin manipulating the batter by including small water at a time. Make smooth and small hardened mixture. The mixture ought to be small solid or harder than standard paratha batter. Keep it aside secured for 15 minutes.
6) After the mixture resting time, partition the batter into 2 rise to parcels. Make smooth ball out of it and straighten it between your palm.
7) Presently the dal ought to be cooked, open the cover of the weight cooker.
8) Evacuate the peanuts potli, open it and keep bubbled peanuts aside.
9) Presently include 3 ½ mugs of water to the dal and mix it utilizing inundation hand blender. Customarily, it is pounded utilizing madani aka Valonu (a wooden whisk). The dal ought to be smooth, Not single piece of dal in it. Presently you got it, we need those peanuts entire that why we bubbled it in muslin cloth.
10) Now, add the vibrant red chili powder, earthy turmeric powder, and the right amount of salt to the dal. These spices not only enhance the color but also bring depth and warmth to the dish. Stir everything thoroughly to ensure the spices are evenly distributed throughout the dal.
11) Next, incorporate freshly ground ginger paste along with finely chopped green chilies and ripe tomatoes into the mixture. The ginger adds a subtle zing and aromatic freshness, while the green chilies contribute a gentle heat that elevates the overall flavor. If you prefer to prepare a Jain-friendly version of this recipe, simply omit the ginger paste at this stage, maintaining the authenticity of the dish while respecting dietary restrictions.
12) Include jaggery and blend it.
13) Turn the warm on medium. Bring the dal to boil.
14) In the mean time Let’s make the tadka. Warm the oil in a little tadka skillet on medium warm. Once hot include mustard seeds. Let them pop. At that point include cumin seeds and fenugreek seeds. Let them sizzle a bit.
15) Presently include cove leaf, cinnamon adhere, cloves and dried chili. Saute for 30 seconds. You will get pleasant smell of spices.
16) Finally include curry takes off and hing.
17) Quickly include the hardening to the stewing dal and stir.
18) Include lemon juice and bubbled peanuts. Blend it. And let stew on low-medium heat.
19) Presently let’s make dhokli. Work with one smooth plate at a time. Roll it into around 12 inch breadth circle. Make beyond any doubt that it ought to not be as well thick or as well lean. The thickness ought to be medium. Exchange it to a plate, cover it with clean kitchen towel. Roll the same with moment mixture ball.
20) Presently take one rolled circle on the board, utilizing cut cut into jewel shapes.
21) Presently include two-three dhokli at a time into bubbling dal and mix it. So they do not adhere to each other. If you include all dhokli at once they will adhere and make a enormous clump. So make beyond any doubt to include few at a time and after including mix it once. At that point include few more and blend. Proceed till all the dhokli are added.
22) Let it stew for 10-12 minutes and don’t disregard to mix in between. If required include a few more water. Taste one dhokli piece and if it is cooked cruel you don’t feel crude at that point switch off the stove.
23) In conclusion include chopped coriander takes off and mix.
24) The consistency ought to be medium and see like this. If it is more watery at that point let it bubble for few minutes or till you get wanted consistency and if it is as well thick and include small water and let it stew for 2 minutes.
This ought to be served warm. As it cools and sits, dal will gets thicken. So make appropriately. If not serving right absent and making it ahead of time. Meaning you will be serving it after an hour or two, keep the dal more slender consistency. Warm some time recently serving.
Serving recommendation: Serve dal dhokli as such as a lunch or supper. Expel dal dhokli into person serving bowl or plate, sprinkle a few ghee (clarified butter) on best and at that point serve. (In case you are veggie lover at that point do not sprinkle the ghee on beat.) It can be served with plain steamed rice and simmered papad on side.
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