Nut-Free Dal Dhokli
Discover the comforting delight of **Nut-Free Dal Dhokli**, a wholesome one-pot meal that brings the essence of traditional Indian cuisine to your table. Perfect for those with nut allergies, this recipe combines soft, savory wheat flour dumplings with a tangy, sweet, and slightly spiced toor dal base. Flavored with aromatic spices like cumin, mustard seeds, and curry leaves, and balanced with the richness of tamarind and jaggery, every bite is a harmony of flavors. Made with accessible pantry staples and cooked to perfection in just an hour, this dish is a hearty, vegan-friendly option for weeknight meals or a cozy dinner. Garnished with fresh cilantro and a burst of lemon, Dal Dhokli pairs beautifully with a side of salad or as a standalone meal. Enjoy this comforting bowl of nut-free goodness that's as nourishing as it is satisfying.
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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 Whole wheat flour
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Carom seeds (ajwain)
- 3 tablespoons Oil
- 1 tablespoon Jaggery (or sugar)
- 2 tablespoons Tamarind pulp
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida
- 10 leaves Curry leaves
- 2 units Green chilies, slit
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse 1 cup of toor dal thoroughly under running water until the water runs clear. Soak it for 15 minutes in water.
Drain the dal, then add it to a pressure cooker with 4 cups of water, 0.5 teaspoon of turmeric powder, and 0.5 teaspoon of salt. Cook for 3-4 whistles or until the dal is completely soft and mushy.
In a mixing bowl, add 1 cup of whole wheat flour, 0.5 teaspoon of red chili powder, 0.25 teaspoon of carom seeds, and a pinch of salt. Add 1 tablespoon of oil and mix.
Slowly add water, little by little, to form a stiff dough. Cover and set aside for 10 minutes.
After resting, divide the dough into small portions and roll each into thin discs, similar to small tortillas. Cut each disc into diamond or square shapes and set aside.
In a large pot, heat 2 tablespoons of oil over medium heat. Add 0.5 teaspoon of mustard seeds and let them splutter.
Add 0.5 teaspoon of cumin seeds, 0.25 teaspoon of asafoetida, 10 curry leaves, and 2 slit green chilies to the pot. Saute for a few minutes until fragrant.
Add the cooked dal to the pot, along with 1 tablespoon of jaggery and 2 tablespoons of tamarind pulp. Stir well.
Bring the mixture to a boil, then carefully add the dough pieces, stirring gently to avoid clumping.
Simmer on low heat for 15-20 minutes, stirring occasionally, until the dough pieces are cooked through and tender.
Check the consistency of the dal; it should be slightly thick. Adjust seasoning and thickness if necessary with water and salt.
Turn off the heat, add 1 tablespoon of lemon juice, and mix well.
Garnish with 2 tablespoons of chopped cilantro before serving.
Serve the Nut-Free Dal Dhokli hot as a one-pot meal.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 251.3 g | 91% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 28.9 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3674 mg | 78% | |
*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.
