Gujarati Dal Dhokli
Gujarati Dal Dhokli
Ingredients
For the Dal
- 1 cup toor dal
- 4 cups water, for pressure cooking, plus more as needed
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt, to taste
- 1 tablespoon red chili powder
- 1 tablespoon cumin-coriander powder
- 2 tablespoons jaggery
- 1/4 cup raw peanuts
For the Tempering
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 pinch hing, asafoetida
- 1 cinnamon stick
- 4 cloves
- 1/4 teaspoon methi seeds, fenugreek seeds
- 1 whole dried red chili
For the Dhokli
- 1/2 cup whole wheat flour
- 2 tablespoons besan, gram flour
- 1/2 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon ajwain, carom seeds
- 1 teaspoon oil
- 1/4 cup water, as needed for kneading
Other
- 3 tablespoons tamarind water, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Rinse the toor dal thoroughly. In a pressure cooker, combine the rinsed toor dal, 4 cups of water, 1/2 teaspoon turmeric powder, and 1 teaspoon salt. Pressure cook for 5-6 whistles over medium-high heat until the dal is very soft and well-cooked.
⏱️ 20 min
- 2
Once the pressure is released naturally, open the cooker and mash the dal with a whisk or the back of a spoon until it's smooth. If the consistency is too thick, add a little more water to achieve a medium-thin consistency. Stir in the 1 tablespoon red chili powder, 1 tablespoon cumin-coriander powder, 2 tablespoons jaggery, and 1/4 cup raw peanuts. Bring the dal to a gentle boil over medium heat.
⏱️ 10 min
- 3
While the dal is simmering, prepare the tempering. In a small pan, heat 2 tablespoons of oil over medium heat. Once hot, add 1 teaspoon mustard seeds and let them splutter. Then add 1/2 teaspoon cumin seeds, a pinch of hing, 1 cinnamon stick, 4 cloves, 1/4 teaspoon methi seeds, and 1 whole dried red chili. Sauté for about 30 seconds until fragrant. Carefully pour this tempering into the boiling dal, stir well, and cover immediately to infuse the flavors.
⏱️ 5 min
- 4
For the dhokli, in a mixing bowl, combine 1/2 cup whole wheat flour, 2 tablespoons besan, 1/2 teaspoon turmeric powder, 1 tablespoon red chili powder, 1/2 teaspoon salt, 1/2 teaspoon ajwain, and 1 teaspoon oil. Gradually add water, a little at a time, and knead into a soft, pliable dough, similar to roti dough. Cover the dough and let it rest for 10-15 minutes.
⏱️ 10 min
- 5
Divide the rested dhokli dough into 2-3 equal portions. On a lightly floured surface, roll each portion into a thin circle (like a roti), about 6-8 inches in diameter. Using a knife or pizza cutter, cut the rolled dough into small diamond or square pieces, approximately 1-inch in size.
⏱️ 5 min
- 6
Gently add the dhokli pieces one by one into the gently boiling dal, stirring occasionally to prevent them from sticking together. Ensure the dal continues to simmer throughout this process.
⏱️ 5 min
- 7
Once all dhokli pieces are added, stir in 3 tablespoons of tamarind water (adjust to your taste preference for tanginess). Continue to simmer the dal and dhokli for 10-15 minutes, or until the dhokli pieces are fully cooked through and soft. They will float to the top and appear slightly translucent when done.
⏱️ 15 min
- 8
Taste and adjust seasoning if necessary. Garnish generously with 1/4 cup fresh chopped cilantro and serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Gujarati Dal Dhokli
For the Dal
- 1 cup toor dal
- 4 cups water, for pressure cooking, plus more as needed
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt, to taste
- 1 tablespoon red chili powder
- 1 tablespoon cumin-coriander powder
- 2 tablespoons jaggery
- 1/4 cup raw peanuts
For the Tempering
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 pinch hing, asafoetida
- 1 cinnamon stick
- 4 cloves
- 1/4 teaspoon methi seeds, fenugreek seeds
- 1 whole dried red chili
For the Dhokli
- 1/2 cup whole wheat flour
- 2 tablespoons besan, gram flour
- 1/2 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon ajwain, carom seeds
- 1 teaspoon oil
- 1/4 cup water, as needed for kneading
Other
- 3 tablespoons tamarind water, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Rinse the toor dal thoroughly. In a pressure cooker, combine the rinsed toor dal, 4 cups of water, 1/2 teaspoon turmeric powder, and 1 teaspoon salt. Pressure cook for 5-6 whistles over medium-high heat until the dal is very soft and well-cooked.
⏱️ 20 min - 2
Once the pressure is released naturally, open the cooker and mash the dal with a whisk or the back of a spoon until it's smooth. If the consistency is too thick, add a little more water to achieve a medium-thin consistency. Stir in the 1 tablespoon red chili powder, 1 tablespoon cumin-coriander powder, 2 tablespoons jaggery, and 1/4 cup raw peanuts. Bring the dal to a gentle boil over medium heat.
⏱️ 10 min - 3
While the dal is simmering, prepare the tempering. In a small pan, heat 2 tablespoons of oil over medium heat. Once hot, add 1 teaspoon mustard seeds and let them splutter. Then add 1/2 teaspoon cumin seeds, a pinch of hing, 1 cinnamon stick, 4 cloves, 1/4 teaspoon methi seeds, and 1 whole dried red chili. Sauté for about 30 seconds until fragrant. Carefully pour this tempering into the boiling dal, stir well, and cover immediately to infuse the flavors.
⏱️ 5 min - 4
For the dhokli, in a mixing bowl, combine 1/2 cup whole wheat flour, 2 tablespoons besan, 1/2 teaspoon turmeric powder, 1 tablespoon red chili powder, 1/2 teaspoon salt, 1/2 teaspoon ajwain, and 1 teaspoon oil. Gradually add water, a little at a time, and knead into a soft, pliable dough, similar to roti dough. Cover the dough and let it rest for 10-15 minutes.
⏱️ 10 min - 5
Divide the rested dhokli dough into 2-3 equal portions. On a lightly floured surface, roll each portion into a thin circle (like a roti), about 6-8 inches in diameter. Using a knife or pizza cutter, cut the rolled dough into small diamond or square pieces, approximately 1-inch in size.
⏱️ 5 min - 6
Gently add the dhokli pieces one by one into the gently boiling dal, stirring occasionally to prevent them from sticking together. Ensure the dal continues to simmer throughout this process.
⏱️ 5 min - 7
Once all dhokli pieces are added, stir in 3 tablespoons of tamarind water (adjust to your taste preference for tanginess). Continue to simmer the dal and dhokli for 10-15 minutes, or until the dhokli pieces are fully cooked through and soft. They will float to the top and appear slightly translucent when done.
⏱️ 15 min - 8
Taste and adjust seasoning if necessary. Garnish generously with 1/4 cup fresh chopped cilantro and serve hot.
⏱️ 5 min