Low Sodium Dal Dhokli
Discover the heartwarming goodness of Low Sodium Dal Dhokli, a traditional Gujarati delicacy reimagined for health-conscious food lovers. This one-pot meal features tender whole wheat dumplings simmered in a richly spiced toor dal (pigeon pea) base, infused with the earthy flavors of turmeric, carom seeds, and dried fenugreek leaves (kasuri methi). Tamarind pulp and jaggery balance the dish with a subtle tang and sweetness, while fragrant toppings like curry leaves, mustard seeds, and asafoetida elevate its aroma. With minimal sodium and plenty of flavor from natural spices and herbs, this comforting dish makes a wholesome vegetarian meal that’s perfect for a cozy lunch or dinner. Serve it on its own or pair it with steamed rice for a fulfilling, nutritious experience.
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Recipe Information
Ingredients
- 1 cup Toor dal (pigeon peas)
- 1 cup Whole wheat flour
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Carom seeds (ajwain)
- 2 tablespoons Oil
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 Green chili, finely chopped
- 1 tablespoon Fenugreek leaves (kasuri methi), dried
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons Tamarind pulp
- 1 tablespoon Jaggery
- 10 Curry leaves
- 2 tablespoons Coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the toor dal thoroughly and soak it in water for about 30 minutes. Drain and transfer to a pressure cooker. Add 3 cups of water and a pinch of turmeric.
Pressure cook the dal for 3-4 whistles until soft. Once cooked, whisk it to a smooth consistency and set aside.
In a mixing bowl, combine whole wheat flour, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, 0.5 teaspoon of carom seeds, and a pinch of asafoetida. Mix well.
Add 1 tablespoon of oil to the mixture and knead into a stiff dough using water as required. Cover and let it rest for 10 minutes.
Roll small portions of the dough into thin circles on a floured surface. Cut them into diamond shapes, roughly 1-inch size pieces, and set aside.
In a large pot, heat the remaining oil over medium heat. Add cumin seeds, mustard seeds, a pinch of asafoetida, curry leaves, ginger paste, garlic paste, and green chili. Sauté for 1-2 minutes until aromatic.
Add the cooked dal along with 1 cup of water, tamarind pulp, jaggery, and dried fenugreek leaves. Bring to a gentle boil over medium heat, stirring occasionally.
Slowly add the dough pieces into the simmering dal, ensuring they do not stick together. Stir gently.
Cook on low heat for about 15-20 minutes or until the dough pieces are cooked thoroughly and the dal thickens, stirring occasionally to prevent sticking to the bottom.
Adjust the consistency by adding water if needed, and check for acidity, sweetness, and spice, adjusting to taste.
Finish the dish by adding lemon juice and garnishing generously with chopped coriander leaves.
Serve the Low Sodium Dal Dhokli hot with a side of steamed rice or enjoy it on its own.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 276.9 g | 101% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 28.1 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4788 mg | 102% | |
*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.
