Gujarati Dal Dhokli Recipe – Authentic Lentil & Wheat Noodle Soup

Last Updated on 4 months by Neha Deshmukh

Gujarati Dal Dhokli Recipe – Authentic Lentil & Wheat Noodle Soup

Hey everyone! If you’re looking for a comforting, flavorful, and truly satisfying meal, you have to try Gujarati Dal Dhokli. This isn’t just soup; it’s a hug in a bowl! I remember the first time my dadi (grandmother) made this for me – the aroma filled the entire house, and I knew something special was brewing. It’s a dish that instantly transports me back to my childhood, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Dal Dhokli is the perfect blend of textures and tastes. You’ve got the soft, spiced lentils, the slightly chewy dhokli (wheat noodles), and a beautiful tempering that just elevates everything. It’s hearty enough for a full meal, yet light enough to enjoy any time of year. Plus, it’s surprisingly easy to make, even if you’re new to Gujarati cuisine!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Toor Dal (split pigeon peas)
• 1 cup Water (plus extra for cooking dhokli)
• 1 tsp Oil
• 2 tbsp Peanuts
• 1 tsp Ghee (clarified butter)
• 1 tsp Mustard Seeds
• ?? tsp Cumin Seeds (about 1/2 tsp)
• 1 Green Chilli, slit
• Pinch of Hing (Asafoetida)
• Few Curry Leaves
• 1 Tomato, chopped
• 1 tsp Ginger-Garlic Paste
• ?? tsp Turmeric Powder (about 1/2 tsp)
• ?? tsp Kashmiri Red Chilli Powder (about 1 tsp – for colour and mild heat)
• ?? tsp Cumin Powder (about 1/2 tsp)
• ?? tsp Coriander Powder (about 1 tsp)
• ?? tsp Garam Masala (about 1/2 tsp)
• Small piece Jaggery (about 1 tsp grated)
• ?? tsp Salt (to taste)
• 1 tsp Lemon Juice
• 2 tbsp Fresh Coriander, chopped
• 1 cup Wheat Flour
• ?? tsp Ajwain (Carom Seeds – about 1/4 tsp)
• 2 tsp Oil (for the dough)

Ingredient Notes

Let’s talk ingredients! A few of these are really key to getting that authentic Gujarati flavour:

• Toor Dal: This is the star of the show! It cooks up beautifully and has a lovely, slightly nutty flavour. Make sure to rinse it well before cooking.
• Ghee: Don’t skimp on the ghee! It adds a richness and aroma that you just can’t replicate with oil. It’s a staple in Gujarati cooking.
• Hing (Asafoetida): A tiny pinch of hing goes a long way. It adds a unique savoury flavour and is known for its digestive properties. Trust me on this one!
• Kashmiri Red Chilli Powder: This isn’t about heat; it’s about colour. It gives the dal a gorgeous red hue without making it overly spicy.
• Ajwain (Carom Seeds): These little seeds add a wonderful aroma and flavour to the dhokli, and are also believed to aid digestion. My nani always said it’s essential for a happy tummy!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the dal. Pressure cook the toor dal with 1 cup of water and 1 tsp of oil for about 5 whistles. Once cooled, gently mash the cooked dal and set it aside.
2. Next, dry roast the peanuts in a pan until they’re nice and crisp. Set them aside – they’ll add a lovely crunch later.
3. Now for the tempering! Heat the ghee in a kadai (or a deep pan). Add the mustard seeds and let them splutter. Then, add the cumin seeds, green chilli, hing, and curry leaves. Let this sizzle for a few seconds until fragrant.
4. Add the chopped tomato and ginger-garlic paste to the tempering. Sauté until the tomatoes are soft and mushy.
5. Time to bring it all together! Add the mashed dal to the pan. Add about 1/2 cup of water (or more, depending on your desired consistency), turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, and garam masala. Mix well.
6. Add the roasted peanuts, jaggery, salt, and lemon juice. Give it a good stir and let the dal simmer for about 5-7 minutes.
7. While the dal simmers, let’s make the dhokli. In a separate bowl, combine the wheat flour, ajwain, salt, and 2 tsp of oil. Gradually add water and knead into a firm, smooth dough.
8. Roll out the dough thinly and cut it into diamond shapes. These are your dhokli!
9. Gently drop the dhokli pieces into the simmering dal. Cover the pan and cook for 10-15 minutes, or until the dhokli are cooked through.
10. Garnish with fresh coriander and serve hot!

Expert Tips

• Don’t overcook the dhokli! They should be slightly chewy, not mushy.
• Adjust the amount of chilli powder to your liking.
• If the dal becomes too thick, add a little more water.
• A good quality ghee makes all the difference.

Variations

• Spicy Dhokli: Add an extra green chilli or a pinch of red chilli powder to the dal for a spicier kick. My friend, Rina, loves it this way!
• Sweet & Sour Dhokli: Increase the amount of jaggery and lemon juice for a more pronounced sweet and sour flavour.
• Vegetable Dhokli: Add some chopped vegetables like carrots, peas, or beans to the dal for extra nutrition.

Vegan Adaptation

No ghee? No problem! Simply substitute the ghee with an equal amount of vegetable oil. It won’t have quite the same flavour, but it will still be delicious.

Gluten-Free Adaptation

For a gluten-free version, use a gluten-free flour blend (like rice flour and potato starch) instead of wheat flour for the dhokli. You might need to adjust the amount of water to get the right dough consistency.

Spice Level Adjustment

If you’re sensitive to spice, reduce or omit the green chilli and Kashmiri red chilli powder. You can always add a pinch of black pepper for a little warmth.

Festival Adaptations

Dal Dhokli is often made during Uttarayan/Makar Sankranti in Gujarat. It’s a warming and comforting dish perfect for the winter festival!

Serving Suggestions

Serve Dal Dhokli hot with a side of plain yogurt or a simple salad. It’s also fantastic with a dollop of ghee on top!

Storage Instructions

Leftover Dal Dhokli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The dhokli might absorb some of the liquid during storage, so you might need to add a little water when reheating.

FAQs

What is Dal Dhokli and where does it originate from?

Dal Dhokli is a traditional Gujarati dish consisting of lentil soup (dal) and wheat flour dumplings (dhokli). It originates from the state of Gujarat in India and is a popular comfort food.

Can I make the Dhokli dough ahead of time?

Yes, you can! Just wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours.

What is the best way to prevent the Dhokli from becoming mushy?

Don’t overcook them! Check for doneness after 10 minutes and cook for a few minutes longer if needed.

Can I use a different type of lentil instead of Toor Dal?

While toor dal is traditional, you can experiment with other lentils like masoor dal (red lentils) or moong dal (yellow lentils), but the flavour will be different.

How can I adjust the sweetness level in the Dal Dhokli?

Simply adjust the amount of jaggery you add. Start with a small piece and add more to taste.