Gluten-Free Dal Dhokli
Indulge in the comforting and wholesome flavors of Gluten-Free Dal Dhokli, a nutritious twist on a traditional Gujarati delicacy. This hearty one-pot meal features protein-rich pigeon peas (toor dal) simmered in a tangy and subtly sweet broth infused with aromatic spices, tamarind, and jaggery. What makes this recipe unique is the gluten-free dhokli, crafted from chickpea flour and gluten-free all-purpose flour, seasoned with carom seeds and red chili for added flavor. The dough squares are gently cooked in the dal, creating a perfectly soft and satisfying bite. Naturally gluten-free and vegetarian, this dish is ideal for a nourishing weeknight fix or a special weekend treat. Serve it steaming hot, garnished with fresh cilantro, and savor each spoonful of this soulful Indian comfort food. Keywords: gluten-free dal dhokli, Gujarati cuisine, one-pot vegetarian meal, wholesome Indian recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Toor Dal (pigeon peas)
- 5 cups Water
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 2 tablespoons Ghee or vegetable oil
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 10 leaves Curry leaves
- 1 Green chili, slit
- 1 medium Tomato, chopped
- 1 tablespoon Tamarind paste
- 1 tablespoon Jaggery or brown sugar
- 0.5 teaspoon Red chili powder
- 1 cup Chickpea flour (besan)
- 0.5 cup Gluten-free all-purpose flour
- 0.25 teaspoon Carom seeds (ajwain)
- 0.25 teaspoon Red chili powder for dough
- 0.25 teaspoon Salt for dough
- 0.5 cup Water for dough
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the toor dal under cold water until the water runs clear. In a pressure cooker, combine the dal, 3 cups of water, and turmeric powder. Close the lid and cook over medium heat for 3-4 whistles, or until the dal is soft and mushy. If using a pot, simmer the dal until tender, approximately 25-30 minutes.
While the dal is cooking, prepare the dough for dhokli. In a bowl, mix chickpea flour, gluten-free all-purpose flour, carom seeds, red chili powder (for dough), salt (for dough), and gradually add water. Knead to form a smooth dough. Cover it and let rest for 10 minutes.
After the dal is cooked, open the pressure cooker and mash the dal slightly with a whisk or masher. Add the remaining 2 cups of water, salt, tamarind paste, jaggery, red chili powder, and chopped tomato. Stir well and bring it to a simmer over medium heat.
For the tempering, heat ghee or oil in a small pan. Add mustard seeds and let them crackle. Add cumin seeds, asafoetida, curry leaves, and the slit green chili. Saute for a few seconds, then pour this tempering over the simmering dal.
Next, divide the dough into 6-8 portions. Roll each portion into a thin circle on a gluten-free floured surface. Cut each circle into roughly 1-inch squares using a knife.
Add the dough squares gradually into the simmering dal, stirring gently to prevent them from sticking together. Allow them to cook for 8-10 minutes, until they float to the surface and are cooked through.
Taste and adjust the seasoning with additional salt or jaggery if needed.
Garnish with freshly chopped cilantro before serving. Enjoy your warm, hearty Gluten-Free Dal Dhokli!
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 4266 mg | 185% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 40.9 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4687 mg | 100% | |
*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.
