Sugar-Free Dal Dhokli
Indulge in the comforting flavors of Sugar-Free Dal Dhokli, a wholesome, Gujarati-inspired dish that combines spiced lentil soup with tender wheat flour dumplings. Perfect for health-conscious eaters, this recipe skips added sugar while delivering a balance of tangy, savory, and mildly spicy notes. Featuring protein-packed toor dal, aromatic curry leaves, turmeric, tamarind, and fresh coriander, it harmonizes bold spices with the satisfying texture of diamond-shaped dhokli pieces. With a prep time of just 30 minutes, this nutrient-rich and guilt-free meal is ideal for family dinners, offering a hearty, one-pot solution brimming with authentic Indian taste. Whether you’re savoring it solo or pairing it with rice, Sugar-Free Dal Dhokli is sure to become a wholesome favorite!
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 1 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 2 teaspoons Salt
- 1 teaspoon Carom seeds (ajwain)
- 3 tablespoons Oil
- 250 milliliters Water
- 200 grams Toor dal (pigeon pea lentils)
- 1 medium, chopped Tomato
- 1 finely chopped Green chili
- 1 teaspoon finely grated Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Asafoetida (hing)
- 10 leaves Curry leaves
- 2 tablespoons Tamarind paste
- 2 tablespoons, chopped Coriander leaves
- 1 tablespoon Lemon juice
Instructions
Rinse 200 grams of toor dal thoroughly and pressure cook it with 600 milliliters of water for 3 whistles or until soft and mushy. Once cooked, mash the dal well and set aside.
In a bowl, combine 200 grams of whole wheat flour, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of salt, 1 teaspoon of carom seeds, and 2 tablespoons of oil. Mix well.
Gradually add water (approximately 120 ml) little by little to the flour mixture and knead into a firm yet smooth dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
After resting, divide the dough into 4 equal sections. Roll each section into a thin circle, about 1/8 inch thick. Cut the rolled dough into diamond shapes using a knife or pizza cutter. Set the pieces aside.
In a large pot, heat 1 tablespoon of oil. Add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, and allow them to splutter. Add a pinch of asafoetida and 10 curry leaves.
Add the chopped tomato, 1 finely chopped green chili, and 1 teaspoon of grated ginger. Sauté until the tomatoes soften.
Pour in the mashed dal along with an additional 500 ml of water. Add 1 teaspoon of red chili powder, 1 teaspoon of turmeric powder, salt to taste, and 2 tablespoons of tamarind paste. Mix well.
Let the dal come to a boil. Once boiling, lower the heat and gently add the diamond-shaped dough pieces to the dal. Stir occasionally to ensure the dhokli doesn't stick together.
Simmer for about 20-25 minutes or until the dhokli is cooked through and soft.
Finish by stirring in 1 tablespoon of lemon juice, adjusting seasoning if needed.
Garnish with 2 tablespoons of chopped coriander leaves and serve hot.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5971 mg | 260% | |
| Total Carbohydrate | 313.0 g | 114% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 31.1 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4428 mg | 94% | |
*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.
