Soy-Free Dal Dhokli
Dive into the comforting flavors of India with this soy-free dal dhokli recipe—a soulful one-pot meal that's as hearty as it is wholesome. Combining tender diamond-shaped wheat flour dumplings (dhokli) with a spiced toor dal (split pigeon pea) base, this recipe delivers a symphony of textures and flavors. Tamarind paste and jaggery add a perfect balance of tang and sweetness, while aromatics like ginger, curry leaves, and garam masala infuse the dish with warmth and depth. With no soy-based ingredients, it’s an inclusive twist on the traditional Gujarati and Rajasthani favorite. Perfect for family meals or a cozy evening in, this dal dhokli is garnished with bright cilantro and a squeeze of lemon for a vibrant finish. Ready in just over an hour, this vegan-friendly, protein-packed recipe is a must-try for lovers of Indian cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Toor dal (split pigeon peas)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 tablespoon Tamarind paste
- 1 tablespoon Jaggery or brown sugar
- 1 teaspoon Ginger paste
- 0.5 teaspoon Red chili powder
- 1 cup Whole wheat flour
- 0.5 teaspoon Carom seeds (ajwain)
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Oil
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 10 leaves Curry leaves
- 2 tablespoons Chopped cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse and soak 1 cup of toor dal in water for 30 minutes, then drain.
In a pressure cooker, combine the soaked dal, 4 cups of water, and 0.5 teaspoon of turmeric powder. Cook on medium heat for 3 whistles. Allow the pressure to release naturally.
Mash the cooked dal and set aside.
In a bowl, mix 1 cup of whole wheat flour, 0.5 teaspoon of carom seeds, 1 teaspoon of coriander powder, 0.5 teaspoon of cumin powder, salt to taste, and water as needed to form a firm dough.
Roll the dough into a thin sheet and cut it into diamond-shaped pieces, set aside.
In a large pot, heat 2 tablespoons of oil and add 0.5 teaspoon of mustard seeds and 0.5 teaspoon of cumin seeds. When they splutter, add 0.25 teaspoon of asafoetida and 10 curry leaves.
Stir in 1 teaspoon of ginger paste, 0.5 teaspoon of red chili powder, 1 tablespoon of tamarind paste, and 1 tablespoon of jaggery. Cook for 2 minutes.
Add the mashed dal to the pot and bring it to a boil. Add salt to taste.
Gently add the dough pieces (dhokli) into the boiling dal. Stir occasionally to prevent them from sticking.
Simmer for 15-20 minutes or until the dhokli pieces are cooked through.
Add 0.5 teaspoon of garam masala and 1 tablespoon of lemon juice. Adjust seasoning if needed.
Garnish with 2 tablespoons of chopped cilantro and serve hot.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2454 mg | 107% | |
| Total Carbohydrate | 243.3 g | 88% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 27.1 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3791 mg | 81% | |
*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.
