Gujarati Dal Dhokli
A classic Gujarati one-pot meal where tender whole wheat dumplings are simmered in a sweet, tangy, and spiced pigeon pea lentil soup. Comfort food at its best, perfect for a wholesome family dinner.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Pressure Cook the Dal
- b.In a pressure cooker, combine the soaked and drained toor dal, raw peanuts, 3 cups of water, 0.5 tsp turmeric powder, and 1 tsp salt.
- c.Secure the lid and pressure cook on medium heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft.
- d.Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it's smooth and creamy.
- 2
Step 2
- a.Prepare the Dhokli Dough
- b.While the dal cooks, prepare the dough. In a mixing bowl, combine atta, besan (if using), ajwain, 0.5 tsp red chili powder, the remaining 0.25 tsp turmeric powder, a pinch of hing, and the remaining 0.5 tsp salt.
- c.Add 1 tbsp of vegetable oil and rub it into the flour mixture until it resembles coarse crumbs.
- d.Gradually add a few tablespoons of water at a time and knead for 5-7 minutes to form a firm, smooth dough (similar to roti dough).
- e.Cover the dough with a damp cloth and let it rest for 15 minutes.
- 3
Step 3
- a.Simmer the Dal Base
- b.Place the pressure cooker with the mashed dal back on the stove over medium heat.
- c.Add the remaining 4 cups of water and mix well. The dal should be quite thin at this stage, as it will thicken later.
- d.Add the jaggery, kokum, ginger paste, slit green chilies, remaining 1 tsp red chili powder, and coriander-cumin powder.
- e.Stir everything together and bring the dal to a rolling boil. Let it simmer for 5-7 minutes for the flavors to meld.
- 4
Step 4
- a.Shape and Cook the Dhokli
- b.Divide the rested dough into 2-3 equal portions. On a lightly floured surface, roll each portion into a very thin circle, about 8-9 inches in diameter.
- c.Using a knife or a pizza cutter, cut the rolled dough into 1-inch diamond or square shapes.
- d.Ensure the dal is at a rolling boil. Carefully drop the dhokli pieces one by one into the boiling dal, stirring gently after every few additions to prevent them from sticking.
- e.Reduce the heat to medium-low, partially cover the pot, and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking at the bottom.
- f.The dhokli are cooked when they float to the surface and are no longer doughy to the taste.
- 5
Step 5
- a.Prepare the Tempering (Vaghar)
- b.Towards the end of the dhokli cooking time, heat the ghee in a small pan (tadka pan) over medium heat.
- c.Once the ghee is hot, add the mustard seeds and let them splutter.
- d.Add the cumin seeds and let them sizzle for a few seconds.
- e.Add the dried red chilies, curry leaves, and the remaining hing. Sauté for about 30 seconds until the curry leaves are crisp and aromatic. Be careful not to burn the spices.
- 6
Step 6
- a.Finish and Serve
- b.Immediately pour the hot tempering over the cooked dal dhokli. You will hear a satisfying sizzle. Mix gently.
- c.Turn off the heat, garnish with finely chopped coriander leaves.
- d.Let it rest for 5 minutes before serving. Serve hot, with an extra dollop of ghee if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dal must be at a rolling boil when you add the dhokli pieces. This prevents them from becoming soggy and helps them cook properly.
- 2Roll the dhokli dough as thinly as possible for the best texture. Thick dhokli can be doughy and heavy.
- 3The initial consistency of the dal should be very thin, like water, as it thickens considerably after the dhokli are cooked.
- 4Adjust the sweet (jaggery) and sour (kokum/tamarind) elements to suit your personal taste.
- 5For a richer flavor, add a small piece of cinnamon stick and 2-3 cloves to the dal while it simmers.
- 6Dal Dhokli tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
With Vegetables
Add vegetables like drumsticks, pumpkin, or potatoes to the dal while it simmers for a more nutritious meal.
Jain VersionJain Version
To make a Jain-friendly version, omit the ginger and peanuts. You can add raw banana pieces instead.
Spicy VersionSpicy Version
Increase the amount of green chilies and red chili powder. You can also add a pinch of garam masala at the end for extra warmth.
No Onion No GarlicNo-Onion No-Garlic
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of toor dal (pigeon peas) and whole wheat flour provides a substantial amount of protein, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
With whole wheat flour and lentils as its base, this dish is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from the whole wheat dhokli are digested slowly, providing a steady release of energy and keeping you full for longer compared to refined grains.
Aids Digestion
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally used in Indian cooking to improve digestion and prevent bloating and gas.
Frequently asked questions
One serving of Gujarati Dal Dhokli (around 420g) contains approximately 450-500 calories, depending on the amount of ghee and jaggery used. It's a balanced meal providing carbohydrates, protein, and fats.