Dal Dhokli

Dal Dhokli Recipe with step-by-step instructions and video recipe.

Dal Dhokli is a traditional dish which hails from different regions of India, mostly Gujarat. It has various versions of it.

This is a Gujarati Dal Dhokli recipe. Though the Bihari and Rajasthani versions are almost similar but they are not sweeter in taste. The shape of the dhoklis varies from region to region, though it doesn’t make any difference in the taste.

 

 

It is also known by different names like Dal Dhokli, Dal ki Dulhan, Dal Pitthi, Varan Phal, Varan Chikloe and many others, in different regions.

Dal Dhokli is prepared mostly using toor dal (yellow pigeon pea lentil) and wheat flour dumplings with few spices to give it a sweet, spicy and sour taste.

The mix of flavours in each bite makes it so delicious. This is a one-pot meal which can be served for lunch or dinner. It is a complete meal in itself.

This is a comfort food which goes well in any season. It soothes the taste buds with the burst of flavours.

Top it with some ghee, finely chopped onion and tomatoes for the added crunch and freshness.

 

Video Recipe -

 

More Toor Dal Recipes -

Dhaba Style Toor Dal Tadka Recipe

Dal Paratha

Sambar Recipe

Khatti Meethi Dal

 

 

This recipe of Dal Dhokli is –

1. One-Pot Meal
2. Easy to make
3. Can be prepared vegan (replace ghee with oil)
4. Rich in protein and good fat
5. Traditional dish from India
6. Can be prepared using leftover dal
7. A No Onion No Garlic Recipe
8. A Jain Recipe

 

How to prepare for Dal Dhokli –

Wash and soak toor dal for 20 mins.

Make sure to wash thoroughly 4-5 times or until clear water comes out.

Grind ginger and green chilies in mortar pestle. Keep other spices and ingredients ready.

 

 

How to make Gujarati Dal Dhokli –

Pressure cook toor dal along with tomatoes, salt and turmeric powder for 3 whistles, 1 on high flame and 2 on low flame.

Meanwhile prepare dhokli dough as suggested, let it rest and cut into equal pieces (as shown).

Prepare the tempering, add in the boiled dal and dhoklis. Cook till dhoklis are done. Add in the remaining ingredients and mix well.

Cook till you get desired consistency and serve hot.

 

 

Things to keep in mind while making Gujarati Dal Dhokli -

1. Soaking dal beforehand helps in cooking faster and gives it a good consistency.
2. Make sure to rest the dough for at least 10 mins., it makes the dough more pliable and easier to work with.
3. Keep the consistency of dal slightly thinner. Addition of dhokli will make the dal thicker.
4. The dal be should well cooked, we need a mushy consistency for this recipe.
5. Dal dhokli is the best way to use leftover dal.
6. You can also use moong dal or mixed dal for this recipe. Though the traditional recipe calls for yellow pigeon pea (toor dal), and tastes best with it.
7. You can make this recipe vegan by replacing ghee with oil. But the addition of ghee intensifies the flavours.
8. Add a second tempering of ghee, cumin seeds and red chilli powder, right before serving for the added flavours.
9. Prefer to cook in a clay utensil for the earthy and rustic flavours. Pressure cook dal and then do the tempering in clay pot.
10. Balance the sweet and sour flavours for the best taste.

 

Which dal is preferred for this recipe –

I prefer unpolished toor dal (arhar dal) to make this recipe. Though you can also use moong dal or mixed dal for making Dal Dhokli Recipe.

 

Step by Step Recipe of Dal Dhokli –

 

Boil Dal -

 

 

1. Boil soaked dal with water, salt, turmeric and tomatoes for 3 whistles, one on high flame and two on low flame.

 

 

2. Open the cooker only when steam is released by itself.

Making Dhoklis –

 

 

1. In a mixing bowl, add whole wheat flour, salt, turmeric powder, red chilli powder, coriander powder, carom seeds (ajwain) and oil.

 

 

2. Mix everything well.

 

 

3. Adding water in small quantity and knead a stiff dough.

 

 

4. Cover and let it rest for 20 mins.

 

 

5. Divide the dough into equal balls.

 

 

 

 

6. Roll out the balls into desired thickness (it should neither be too thick nor thin), cut into diamond shape (equal pieces).

 

 

7. Set aside. Do not let it dry out.

 

First Tempering –

 

 

1. Heat oil in a pan. Splutter cumin seeds. Add ginger and green chilli paste. Cook for a min.

 

 

 

2. Add boiled tomatoes (boiled along with dal), crush them using the back of the spatula.

 

 

3. Let it cook for 3-4 mins. Add in fenugreek seeds (methi dana), asafoetida (hing), red chilli powder, coriander powder and salt.

 

4. Mix everything well and let it cook well.

 

 

5. Next add in boiled dal. Add water to adjust the consistency.

 

 

6. Cover and give it a boil.

 

 

7. To it add jaggery, peanuts and dhokli.

 

8. Gently mix everything well.

 

 

12. Cover and cook till dhoklis are done. It should be softer and well cooked. Make sure it should not turn mushy.

 

 

13. Finally add some ghee for the added flavour.

Second Tempering (Optional) –

14. Heat ghee in a tempering kadai.

 

15. Add cumin seeds and red chilli powder.

16. Give it a mix. Make sure it doesn’t burn.

17. Add right before serving.

 

 

How to serve Dal Dhokli –

Dal Dhokli is a complete meal in itself and can be served without any side dish.

I like to top it with some additional ghee, finely chopped onion and tomatoes for the extra flavour and crunch.

 

 

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