Comfort in a plate: Authentic Gujarati Dal Dhokli Recipe
Dal Dhokli is a comforting and flavorful dish from Gujarat, India, that beautifully combines lentil soup with homemade pasta. This traditional stew features toor dal or moong dal simmered with aromatic spices like turmeric, cumin, and coriander, creating a rich and hearty broth. The homemade dhoklis, rolled into diamond shapes, soak up the delicious flavors as they cook in the soup. Garnished with fresh coriander and served with a drizzle of ghee, Dal Dhokli is often accompanied by a refreshing salad and crispy papadum for added texture. This delightful dish not only warms the soul but also brings families together, making it a cherished staple in many households.
Ingredients
For the Dal
- ½ cup toor dal pigeon peas
- 1 medium tomato diced
- ½ tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 1 tsp green chili paste
- salt to taste
For the Dough (Dhokli)
- 2 ½ cups whole wheat flour
- 1 tbsp salt
- 2 tbsp oil
- 1 ½ cups water approx., for kneading
For Tempering
- 2 tbsp oil
- ½ tsp mustard seeds
- ¼ tsp hing asafetida
- 1 tbsp crushed garlic
Other Ingredients
- 3 cups water for boiling dal and dhokli
- ghee or oil (optional, for serving)
- salad, pickle, and papad (optional, for serving)
Instructions
Prepare the Dough for Dhokli
- In a large mixing bowl, combine: 2 ½ cups whole wheat flour, 1 tbsp salt, And 2 tbsp oil.
- Gradually add about 1 ½ cups water, mixing until it forms a firm dough. The dough should be slightly hard in consistency.
- Lightly grease the dough with oil, cover it with a cloth, and let it rest for 30 minutes.
Prepare the Toor Dal
- Rinse ½ cup toor dal, then soak it in water for 30 minutes.
- After soaking, wash the dal 2–3 times and transfer it to a pressure cooker.
- Add 1 medium tomato diced, and cook on high flame for 10 minutes. Once done, turn off the flame and let it rest for 5 minutes before releasing the steam.
- Open the lid and add the following spices to the cooked dal: ½ tsp turmeric powder, 1 tsp kashmiri red chili powder, 1 tsp green chili paste, and salt to taste.
- Mash lightly and mix well.
Temper the Dal
- Heat a pan on medium flame and add 2 tbsp oil.
- Add ½ tsp mustard seeds, letting them sizzle Then add ¼ tsp hing (asafetida) and 1 tbsp crushed garlic, sautéing until fragrant.
- Transfer the cooked dal mixture from the pressure cooker into this pan.
- Add about 3 cups water, stir well, and bring it to a boil.
Roll Out and Add Dhokli
- Take the rested dough and divide it into portions for rolling.
- Roll out each portion into an even circle about 8–10 inches in diameter.
- Cut the rolled dough into small squares (about 1.5 inches each).
- Gradually add these dough squares into the boiling dal in batches (3–4 batches), stirring gently to prevent sticking.
Cook Dhokli
- Cover the pan with a lid and let it cook on medium flame for about 15 minutes until the dhokli is fully cooked.
- Stir occasionally to ensure even cooking.
Serve
- Serve hot with your choice of salad, such as sliced tomatoes or onions. For added flavor, drizzle with a teaspoon of ghee or oil while serving. Optionally, serve with pickle and papad on the side.