Dal Dhokli
Dal Dhokli is a comforting one-pot Gujarati dish that combines velvety toor dal (split pigeon peas) with wheat flour dumplings infused with aromatic spices. Perfect for cozy dinners, this soul-satisfying recipe features a harmonious blend of bold flavors like tangy lemon juice, sweet jaggery, and spicy chili, enhanced by a fragrant tempering of mustard seeds, curry leaves, and asafoetida. The soft, chewy dhokli pieces simmer to perfection in the rich, spiced lentil broth, creating a hearty and wholesome meal. Finished with a drizzle of ghee and a sprinkle of fresh cilantro, Dal Dhokli is best served piping hot, making it a quintessential comfort food for any occasion.
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Recipe Information
Ingredients
- 1 cup Toor dal (pigeon peas)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 cup Wheat flour
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Carom seeds (ajwain)
- 2 tablespoons Oil
- 1 tablespoon Lemon juice
- 1 tablespoon Brown sugar or jaggery
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 piece Bay leaf
- 1 piece Green chili, chopped
- 1 teaspoon Ginger paste
- 2 cloves Garlic, minced
- 10 leaves Curry leaves
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 tablespoon Ghee (clarified butter)
- 2 tablespoons Cilantro, chopped
Instructions
Wash and rinse 1 cup of toor dal thoroughly. In a pressure cooker, add the dal, 4 cups of water, 0.5 teaspoon of turmeric powder, and 1 teaspoon of salt. Cook for 3 to 4 whistles until the dal is soft and mushy.
For the dhokli: in a mixing bowl, combine 1 cup of wheat flour, 0.5 teaspoon of red chili powder, 0.25 teaspoon of carom seeds, and a pinch of salt. Add water little by little to form a soft dough.
Divide the dough into small portions and roll each portion into a thin circle. Cut into diamond or square shapes using a knife and set aside.
Once the pressure from the cooker releases, open it and whisk the dal until smooth. Add 1 tablespoon lemon juice and 1 tablespoon of brown sugar, stir well.
In a separate pan, heat 2 tablespoons of oil. Add 0.5 teaspoon mustard seeds, 0.5 teaspoon cumin seeds, a pinch of asafoetida, 1 bay leaf, 1 chopped green chili, 1 teaspoon ginger paste, 2 minced garlic cloves, and 10 curry leaves. Sauté until aromatic.
Pour the tempering into the cooked dal, followed by 1 teaspoon coriander powder and 0.5 teaspoon garam masala. Mix well.
Gently drop the cut dhoklis into the simmering dal. Stir occasionally to prevent them from sticking.
Cover and simmer the dal dhokli for about 15-20 minutes until the dhoklis are fully cooked.
In a small pan, heat 1 tablespoon ghee and pour over the dal dhokli for an enhanced flavor.
Garnish with 2 tablespoons of chopped cilantro before serving. Serve hot.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 234.3 g | 85% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 13.7 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3112 mg | 66% | |
*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.
