Dal Dhokli
Dive into the delightful world of Dal Dhokli, a beloved Gujarati comfort food that marries hearty lentils with tender, homemade wheat dhoklis. This dish simmers in a vibrant, tangy lentil broth infused with aromatic spices and a touch of sweetness, creating a warm hug in a bowl. Perfect for cozy dinners or bringing a taste of India to your table, it's a must-try for any foodie!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 1 teaspoon (5 ml) ajwain
- ¼ teaspoon (1 ml) asafoetida
- 6 leaves curry leaves
- ½ teaspoon (2 ml) fenugreek seeds
- fresh cilantro (to taste)
- 1 tablespoon (15 ml) jaggery
- onions (to taste)
- ½ cup (118 ml) peanuts
- 1 teaspoon (5 ml) red chilli powder
- 2 pieces red chillies
- 1 piece tomato
- tomatoes (to taste)
- 1 cup (237 ml) toor dal
Pantry Items
Amounts also listed in instructions below
- cinnamon (to taste)
- cloves (to taste)
- cumin seeds (to taste)
- ginger-chilli paste (to taste)
- ½ cup (60 g) gram flour
- lemon juice (to taste)
- mustard seeds (to taste)
- oil (to taste)
- salt (to taste)
- tamarind pulp (to taste)
- turmeric (to taste)
- 4 cups (946 ml) water
- 2 cups (240 g) wheat flour
👨🍳 Instructions
- 1
Wash and soak toor dal for half an hour. Discard the water and add the dal to a pressure cooker.
- 2
Add water, turmeric, and salt to the cooker. Place a bowl in the center and add peanuts. Cook over medium-high flame for 3 whistles.
- 3
Once the dal is cooked, take out the peanuts and mash the dal.
- 4
For the tempering, heat oil and add cumin seeds, mustard seeds, cloves, cinnamon, red chillies, fenugreek seeds, asafoetida, curry leaves, tomato, ginger-chilli paste, and salt. Stir well and cook until tomatoes turn mushy.
- 5
Add turmeric, red chilli powder, and the cooked dal. Adjust consistency with water and add peanuts, jaggery, tamarind pulp, and let it simmer.
- 6
For the dhokli, mix wheat flour, gram flour, salt, ajwain, turmeric, red chilli powder, oil, and water to knead into a semi-soft dough.
- 7
Roll out the dough and cut it into diamond shapes.
- 8
Add the dhoklis into the boiling dal, cover, and cook for 10 minutes.
- 9
Garnish with fresh coriander and serve with onions, tomatoes, and lemon juice.
💡 Pro Tips
- ✓Pressure cook toor dal at 4:1 water ratio for exactly 3 whistles on medium-high heat because this creates the ideal 75% breakdown of proteins while maintaining texture for proper dhokli absorption.technique4:1 ratio, 3 whistles
- ✓Steam peanuts in a separate bowl during dal cooking to prevent them from breaking down and losing their distinct texture, which happens when directly boiled with dal above 212°F.technique212°F threshold
- ✓Roll dhokli dough to exactly 2-3mm thickness because thinner pieces (1mm) disintegrate in boiling dal while thicker pieces (4mm+) remain undercooked and gummy after 10 minutes.technique2-3mm thickness
- ✓Add dhoklis only when dal reaches a rolling boil (212°F) and maintain medium heat throughout the 10-minute cooking time to ensure even starch gelatinization without overcooking.timing212°F, 10 minutes
- ✓Use 3:1 ratio of wheat flour to gram flour in dhokli dough because gram flour's higher protein content (22% vs 12%) provides structure while wheat flour ensures proper gluten development for elasticity.ingredient3:1 ratio, 22% vs 12% protein
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Dal Dhokli
Dive into the delightful world of Dal Dhokli, a beloved Gujarati comfort food that marries hearty lentils with tender, homemade wheat dhoklis. This dish simmers in a vibrant, tangy lentil broth infused with aromatic spices and a touch of sweetness, creating a warm hug in a bowl. Perfect for cozy dinners or bringing a taste of India to your table, it's a must-try for any foodie!
📝 Ingredients
Shopping List
- 1 teaspoon (5 ml) ajwain
- ¼ teaspoon (1 ml) asafoetida
- 6 leaves curry leaves
- ½ teaspoon (2 ml) fenugreek seeds
- fresh cilantro (to taste)
- 1 tablespoon (15 ml) jaggery
- onions (to taste)
- ½ cup (118 ml) peanuts
- 1 teaspoon (5 ml) red chilli powder
- 2 pieces red chillies
- 1 piece tomato
- tomatoes (to taste)
- 1 cup (237 ml) toor dal
Pantry Items
Amounts also listed in instructions below
- cinnamon (to taste)
- cloves (to taste)
- cumin seeds (to taste)
- ginger-chilli paste (to taste)
- ½ cup (60 g) gram flour
- lemon juice (to taste)
- mustard seeds (to taste)
- oil (to taste)
- salt (to taste)
- tamarind pulp (to taste)
- turmeric (to taste)
- 4 cups (946 ml) water
- 2 cups (240 g) wheat flour
👨🍳 Instructions
- 1
Wash and soak toor dal for half an hour. Discard the water and add the dal to a pressure cooker.
- 2
Add water, turmeric, and salt to the cooker. Place a bowl in the center and add peanuts. Cook over medium-high flame for 3 whistles.
- 3
Once the dal is cooked, take out the peanuts and mash the dal.
- 4
For the tempering, heat oil and add cumin seeds, mustard seeds, cloves, cinnamon, red chillies, fenugreek seeds, asafoetida, curry leaves, tomato, ginger-chilli paste, and salt. Stir well and cook until tomatoes turn mushy.
- 5
Add turmeric, red chilli powder, and the cooked dal. Adjust consistency with water and add peanuts, jaggery, tamarind pulp, and let it simmer.
- 6
For the dhokli, mix wheat flour, gram flour, salt, ajwain, turmeric, red chilli powder, oil, and water to knead into a semi-soft dough.
- 7
Roll out the dough and cut it into diamond shapes.
- 8
Add the dhoklis into the boiling dal, cover, and cook for 10 minutes.
- 9
Garnish with fresh coriander and serve with onions, tomatoes, and lemon juice.
💡 Pro Tips
- ✓Pressure cook toor dal at 4:1 water ratio for exactly 3 whistles on medium-high heat because this creates the ideal 75% breakdown of proteins while maintaining texture for proper dhokli absorption.technique4:1 ratio, 3 whistles
- ✓Steam peanuts in a separate bowl during dal cooking to prevent them from breaking down and losing their distinct texture, which happens when directly boiled with dal above 212°F.technique212°F threshold
- ✓Roll dhokli dough to exactly 2-3mm thickness because thinner pieces (1mm) disintegrate in boiling dal while thicker pieces (4mm+) remain undercooked and gummy after 10 minutes.technique2-3mm thickness
- ✓Add dhoklis only when dal reaches a rolling boil (212°F) and maintain medium heat throughout the 10-minute cooking time to ensure even starch gelatinization without overcooking.timing212°F, 10 minutes
- ✓Use 3:1 ratio of wheat flour to gram flour in dhokli dough because gram flour's higher protein content (22% vs 12%) provides structure while wheat flour ensures proper gluten development for elasticity.ingredient3:1 ratio, 22% vs 12% protein