Heart-Healthy Dal Dhokli
Discover the comforting goodness of **Heart-Healthy Dal Dhokli**, a wholesome one-pot meal that's bursting with flavor and nutrition. This Gujarati-inspired lentil dish features tender ribbons of spiced whole wheat dough (dhokli) simmered in a luscious pigeon pea (toor dal) stew, seasoned with aromatic spices like cumin, turmeric, and fenugreek. Made with heart-friendly olive oil and packed with plant-based protein and fiber, this recipe is a nourishing twist on traditional dal dhokli. Perfect for busy weeknights, it comes together in just over an hour and serves as a satisfying, well-balanced meal. Garnished with fresh cilantro, this dish is best enjoyed warm—your new go-to for a healthy, comforting dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Toor Dal (Pigeon Peas)
- 1 cup Whole Wheat Flour
- 1 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Mustard Seeds
- 0.25 teaspoon Asafoetida (Hing)
- 2 tablespoons Fenugreek Leaves (Kasuri Methi)
- 1 teaspoon Salt
- 2 tablespoons Olive Oil
- 10 pieces Curry Leaves
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 1 medium-sized, chopped Tomato
- 4 cups Water
- 2 tablespoons, chopped Cilantro
Instructions
Rinse 1 cup of toor dal under running water and then soak it in water for 30 minutes. Drain and set aside.
In a pressure cooker, add the soaked dal, 2 cups of water, 0.5 teaspoons of turmeric, and a pinch of salt. Cook for 3-4 whistles or until the dal is soft and mushy. Mash lightly with a spoon.
To prepare the dough for dhokli, in a mixing bowl, combine 1 cup whole wheat flour, 0.5 teaspoon red chili powder, 1 teaspoon coriander powder, 0.25 teaspoon turmeric powder, 2 tablespoons fenugreek leaves, and a pinch of salt. Add a little water and combine to form a soft dough. Cover and set aside.
In a separate pan, heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon cumin seeds, 0.5 teaspoon mustard seeds, 0.25 teaspoon asafoetida, and curry leaves. Let them splutter.
Add 1 teaspoon ginger paste, 1 teaspoon garlic paste, and 1 chopped medium tomato. Cook until the tomato softens.
Pour the cooked dal into the pan, add 2 cups of water, and bring to a simmer.
Divide the dough into small portions and roll each into a thin disc. Cut into diamond shapes or strips.
Add the dhokli pieces one by one to the simmering dal, stirring gently to prevent sticking. Cover and cook for about 15-20 minutes or until the dhokli is cooked through.
Adjust salt to taste and stir in another tablespoon of olive oil. Garnish with fresh cilantro and serve hot.
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3923 mg | 171% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 11.1 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3870 mg | 82% | |
*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.
