Dal Dhokli is a sweet, spicy, tangy lentil based with wheat flour dumplings from Gujarati cuisine. It is a popular dish and made regularly in most households. It is a comfort food and holds a special place in every Gujarati’s heart. It is ideal to serve for lunch or brunch.
Being a South Indian, it was not made at home. Chapathi was prepared regularly and dal was quintessential but dal dhokli was hardly known to us. I had heard from friends about it. The past few years has seen a shift and different kind of cuisine are liked at home. it is now made regularly, at least twice in a year. It makes a tasty food when we are bored of the usual routine cooking.
Dal Dhokli is a healthy, filling, no onion garlic, vegan meal which you can make with ingredients easily available at home. A simple, filling, tasty dish which makes a good food by itself. It is filling and the goodness of lentil makes a wholesome diet.
Coming to the Gujarati cuisine, I have shared couple of recipes here. Dhokla is a family favourite, I keep making a variety of them. Oats Dhokla, Millets Dhokla, Corn Dhokla are some of them. Tri-colour dhokla recipe will be posted soon, watch out this space. Thepla makes a good breakfast option and make it atleast once in a month. Khakhra is a crispy, savoury snack ideal to store at home. I have also shared cabbage and methi muthiya recipe earlier. Among the sweets, I have ABC Halwa and Sukhdi.
dal dhokli
Ingredients :
For the dhokli :
1/2 cup wheat flour
2 tsp chickpea flour
1/4 teaspoon ajwain
1/4 teaspoon cumin
1/8 teaspoon asafoetida
1/8 teaspoon turmeric powder
1/2 teaspoon chilli powder
salt
water
For the dal:
1/2 cup tur dal / pigeon pea/ yellow dal
1/4 teaspoon turmeric powder
1.5 cup water
2 tablespoon groundnut
2 teaspoon oil
1/2 teaspoon mustard
1/2 teaspoon cumin
2 red chilli
1 green chilli
a few curry leaves
1/2 inch ginger
1/2 teaspoon sugar
salt
water as required
Method:
- Wash the dal and keep it a pressure pan with three times the water in it. Add a pinch of turmeric powder. In another bowl, put the peanuts and cook them together in a pressure cooker. Let it cook for three whistles. Allow the pressure to release by itself. The dal should be well cooked. Give a stir and keep it aside.
- Take a wide bowl, put the ingredients for dhokli except water.Give a mix. Now, add little water at a time and make a stiff dough.Keep it covered for sometime.
- Take oil in a pan, add mustard seeds as it crackles, put cumin. Then add pieces of red chilli, curry leaves and slit green chilli. Give a mix, put the dal to it. Add salt and sugar. Put the cooked peanuts to it. Adjust the consistency, the dal should be of a thicker consistency. But since, you will be boiling it, you can add some water to it.
- Make three balls of the dough, roll them into chapathi and cut them into rectangular shaped pieces. As you cut it, put a few into the dal which is kept on the other side of the stove. Repeat for the rest of the dough.
- Add the dhoklis with a time interval, lest they may stick together and form a lump. Let it boil for sometime. Keep stirring in between.
- You can garnish with fresh coriander and lime juice. It is best served hot.
- Dal Dhokli is ready to serve.
Dal Dhokli
Equipment
- pan, ladle, rolling pin, bowls, serving spoon
Ingredients
For the dhokli
- 1/2 cup wheat flour
- 2 tsp chickpea flour
- 1/4 teaspoon ajwain
- 1/4 teaspoon cumin
- 1/8 teaspoon asafoetida
- 1/8 teaspoon turmeric powder
- 1/2 teaspoon chilli powder
- salt
- water
For the dal:
- 1/2 cup tur dal / pigeon pea/ yellow dal
- 1/4 teaspoon turmeric powder
- 1.5 cup water
- 2 tablespoon groundnut
- 2 teaspoon oil
- 1/2 teaspoon mustard
- 1/2 teaspoon cumin
- 2 red chilli
- 1 green chilli
- a few curry leaves
- 1/2 inch ginger
- 1/2 teaspoon sugar
- salt
- water as required
Instructions
- Wash the dal and keep it a pressure pan with three times the water in it. Add a pinch of turmeric powder. In another bowl, put the peanuts and cook them together in a pressure cooker. Let it cook for three whistles. Allow the pressure to release by itself. The dal should be well cooked. Give a stir and keep it aside.
- Take a wide bowl, put the ingredients for dhokli except water.Give a mix. Now, add little water at a time and make a stiff dough.Keep it covered for sometime.
- Take oil in a pan, add mustard seeds as it crackles, put cumin. Then add pieces of red chilli, curry leaves and slit green chilli. Give a mix, put the dal to it. Add salt and sugar. Put the cooked peanuts to it. Adjust the consistency, the dal should be of a thicker consistency. But since, you will be boiling it, you can add some water to it.
- Make three balls of the dough, roll them into chapathi and cut them into rectangular shaped pieces. As you cut it, put a few into the dal which is kept on the other side of the stove. Repeat for the rest of the dough.
- Add the dhoklis with a time interval, lest they may stick together and form a lump. Let it boil for sometime. Keep stirring in between.
- You can garnish with fresh coriander and lime juice. It is best served hot.
- Dal Dhokli is ready to serve.
Dal Dhokli
If you ever make Dal Dhokli recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!
Wholesome dal dokli! We love the flavours in it as it tastes phenomenonal.
This is a delicious and light meal from the Gujarati Cuisine. Love it a lot. I make the consistency a bit thinner.
Being a gujarati dhal dokli is a staple in my kitchen, its comfort food at its best. I love your recipe it looks hearty and delicious.