Gujarati Dal Dhokli (One-Pot, Home-Style)
1 hour 5 minutes
1 read
About Gujarati Dal Dhokli (One-Pot, Home-Style)
A comforting one-pot Gujarati meal of wheat dough diamonds simmered in a spiced toor dal with peanuts, curry leaves and a squeeze of lemon. It is warming, filling and full of layered flavour.The traditional recipe often adds jaggery. This version uses lemon juice for the tang and skips added sugar.
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Recipe Time & More
Prep25 minutes
Cook40 minutes
Total1 hour 5 minutes
Ingredients
For the Dal
- 1/2 cup Toor dal Washed and soaked for 20 minutes
- 1/4 tsp Turmeric powder
- 1 Tomato Medium, chopped
- 2 tbsp Peanuts Raw
- 2 1/2 cup Water 1 1/2 cups to pressure cook the dal and 1 cup to adjust the consistency later
For the Dhokli Dough
- 3/4 cup Whole wheat flour
- 2 tbsp Besan Gram flour
- 1/4 tsp Turmeric powder
- 1/4 tsp Red chilli powder
- 1/4 tsp Ajwain Carom seeds
- 1/4 tsp Salt
- 1 tsp Oil
- 1/3 cup Water Adjust as needed for a firm dough
For the Tempering and Masala
- 1 tsp Ghee
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1 pinch Asafoetida
- 2 Cloves
- 1/2 inch Cinnamon stick
- 1 Red chilli Dried
- 8 Curry leaves
- 1 Green chilli Slit lengthwise
- 1 tsp Ginger Freshly grated
- 1/2 tsp Red chilli powder
- 1 tsp Coriander powder
- 3/4 tsp Salt
- 1 tbsp Lemon juice
- 1/4 tsp Garam masala
- 2 tbsp Fresh coriander leaves Finely chopped
Instructions
Cooking the Dal
- Add the soaked toor dal, turmeric, tomato, peanuts and 1 1/2 cups of water to a pressure cooker. Cook for 4 to 5 whistles. Once the pressure releases, mash the dal lightly with a spoon.
Making the Dhokli
- Mix the whole wheat flour, besan, turmeric, red chilli powder, ajwain, salt and oil in a bowl. Add the water a little at a time and knead into a firm dough. Cover and rest for 15 minutes.
- Divide the dough into 2 portions. Roll each into a thin round of about 8 inches, like a chapati. Cut into diamonds or squares of about 1 1/2 inches.
Building the Dal Dhokli
- Heat the ghee and oil in a large heavy-bottomed pot. Add the mustard seeds and cumin seeds and let them splutter. Add the asafoetida, cloves, cinnamon, dried red chilli, curry leaves, green chilli and ginger and cook for 30 seconds.
- Add the red chilli powder and coriander powder with a splash of water, then pour in the cooked dal, 1 cup of water and the salt. Bring to a boil. The dal should be thin, like a soup, as the dhokli will thicken it.
- Drop the dhokli pieces in one by one, stirring gently so they do not stick together. Cover and simmer on medium-low heat for 12 to 15 minutes, stirring gently every 3 minutes. Add a little hot water if it becomes too thick.
- Turn off the heat. Stir in the lemon juice, garam masala and coriander. Rest for 5 minutes before serving.
Recipe Notes
Good To Know
Dal dhokli combines lentils and wheat in a single pot, so it works as a complete meal without any side. The peanuts add texture and a little extra protein.How to Use in the Meal Plan
This is a weekend lunch, as it takes about 65 minutes. Serve half of the dal dhokli, about 2 cups in a large bowl, with a small plate of sliced cucumber and onion on the side.Expert Tips
Roll the dhokli thin, as thick pieces stay hard in the centre. Add them to a boiling dal, not a cold one, so they hold their shape. Stir gently and keep the heat medium-low. The dal thickens as it stands, so loosen it with hot water before serving.Serving Suggestion
Serve hot in a deep bowl with a squeeze of lemon and a plain salad on the side.Storage Instructions
Store in the refrigerator for up to 1 day. The dhokli soaks up liquid, so add a splash of water when reheating.Related Posts You May Like
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Recipe Nutrition
Calories: 466kcalCarbohydrates: 70gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 6mgSodium: 1313mgPotassium: 594mgFiber: 16gSugar: 6gVitamin A: 1144IUVitamin C: 127mgCalcium: 111mgIron: 5mg
