Dairy-Free Dal Dhokli
Warm, comforting, and utterly delicious, Dairy-Free Dal Dhokli is a flavorful twist on the traditional Gujarati one-pot meal. This wholesome recipe features tender dumplings made from whole wheat and chickpea flours, simmered in a lightly spiced pigeon pea (toor dal) stew infused with turmeric, garlic, curry leaves, and a hint of tangy lemon juice. Perfect for dairy-free and plant-based diets, it incorporates bold flavors like carom seeds (ajwain), jaggery, and asafoetida for an authentic taste of Indian cuisine. Ready in under an hour, this hearty dish is ideal for a nourishing lunch or dinner, offering both comfort and nutrition in every spoonful. Serve it hot and garnish generously with fresh cilantro for a wholesome and satisfying meal.
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Recipe Information
Ingredients
- 1 cup Toor dal (pigeon peas)
- 4 cups Water
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Salt
- 1 cup Whole wheat flour
- 0.25 cup Chickpea flour (besan)
- 0.5 teaspoons Carom seeds (ajwain)
- 0.5 teaspoons Red chili powder
- 0.5 teaspoons Asafoetida (hing)
- 2 tablespoons Cooking oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 Curry leaves
- 1 Green chili, chopped
- 2 Garlic cloves, minced
- 1 teaspoon Jaggery (or brown sugar)
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the toor dal under running water until the water runs clear. Add the dal to a pressure cooker with 3 cups of water and a pinch of turmeric. Cook for 3-4 whistles or until the dal is soft.
Meanwhile, in a mixing bowl, combine whole wheat flour, chickpea flour, carom seeds, a pinch of salt, 1 tablespoon of oil, and red chili powder. Gradually add water to form a firm but smooth dough. Cover and let it rest for 15 minutes.
Once the dal is cooked, open the cooker and mash it slightly. Add an additional 1 cup of water, salt, turmeric, and jaggery to the dal. Stir well and bring to a gentle boil.
Roll out the rested dough into a thin sheet, approximately 1mm thick. Cut into small diamond or square shapes.
In a separate pan, heat the remaining tablespoon of oil. Add mustard seeds, let them splutter, then add cumin seeds, asafoetida, garlic, chopped green chili, and curry leaves. Sauté for a minute.
Pour this tempering into the boiling dal mixture and stir gently.
Gradually add the dough pieces into the boiling dal, ensuring they don't clump together. Stir occasionally to ensure even cooking.
Simmer on low flame for 8-10 minutes until the dhokli pieces are cooked thoroughly.
Finish with lemon juice and garnish with chopped cilantro before serving hot.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 11.2 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4875 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
