Gujarati Dal Dhokli Recipe – Authentic Toor Dal & Wheat Flour Dumplings

Last Updated on 2 months by Neha Deshmukh

Gujarati Dal Dhokli Recipe – Authentic Toor Dal & Wheat Flour Dumplings

Hey everyone! If you’re looking for a comforting, flavorful, and truly satisfying Indian meal, you have to try Gujarati Dal Dhokli. This dish is pure nostalgia for me – it reminds me of my grandmother’s kitchen, filled with the warm aromas of spices and the happy chatter of family. It’s a complete meal in a bowl, with hearty lentil stew and soft, flavorful wheat dumplings. Trust me, once you make this, it’ll become a regular in your rotation!

Why You’ll Love This Recipe

Dal Dhokli is more than just a recipe; it’s an experience. It’s a hug in a bowl, perfect for a cozy night in or a comforting lunch. The combination of the tangy-sweet dal and the subtly spiced dhokli is just chef’s kiss. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a wonderfully balanced dish – nutritious, flavorful, and incredibly satisfying.

Ingredients

Here’s what you’ll need to create this Gujarati masterpiece:

• 1 cup Toor Daal Boiled (approx. 200g)
• 1 small Tomato, chopped (approx. 100g)
• 4 tbsp Oil (60ml)
• 2 dried whole red chillies
• 1 tbsp Ajwain (Carom Seeds)
• 1 tsp Hing (Asafoetida)
• 1 tsp Turmeric Powder
• 1 tsp Rai (Mustard Seeds)
• 1 Dalchini (Cinnamon Stick)
• 1 tsp Coriander Powder
• 1 tsp Fenugreek Seeds
• 3-4 Cloves
• 1 tsp Cumin Powder
• 5 tbsp Imali (Tamarind) pulp (approx. 75g)
• 3 tbsp Gur / Sugar (approx. 45g)
• 3 tbsp peanuts (soaked) (approx. 45g)
• 1 tbsp Red Chilly Powder
• 1 cup Whole Wheat Flour (approx. 120g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using good quality toor daal is key – it’s the heart of this dish. I like to use the split pigeon pea variety.

• Ajwain (Carom Seeds) adds a lovely earthy flavor and aids digestion. Don’t skip it!
• Hing (Asafoetida) is a bit of an acquired taste, but it adds a unique umami flavor that’s essential in Gujarati cuisine. A little goes a long way!
• Spice levels are really flexible here. Some families like it mild, others like a good kick. Feel free to adjust the red chili powder to your preference.
• Soaking the peanuts really softens them and brings out their flavor. I usually soak mine for at least 2-3 hours, or even overnight.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker. Add the mustard seeds, ajwain, cloves, cinnamon, hing, turmeric, soaked peanuts, and fenugreek seeds. Let them splutter and release their aromas – this is where the magic begins!
2. Add the boiled toor daal and mix well. Stir in the coriander powder, cumin powder, tamarind pulp, red chili powder, jaggery/sugar, and salt.
3. Bring the mixture to a boil while you prepare the dhokli dough. This timing is important – you want the dal simmering while you roll out the dhokli.
4. In a separate bowl, combine the wheat flour, hing, turmeric, ajwain, salt, red chili powder, and oil. Gradually add water to form a stiff dough. It should be firm enough to roll out easily.
5. Roll the dough into a thin roti (Indian flatbread) and cut it into diamond-shaped pieces. These are your dhokli!
6. Gradually add the dhokli pieces to the boiling daal while stirring constantly to prevent sticking.
7. Add cilantro leaves and 1 tsp oil. Pressure cook for 2 whistles. Once the pressure releases naturally, your Dal Dhokli is ready!
8. Garnish with fresh cilantro before serving.

Expert Tips

• Don’t overcrowd the pressure cooker. If you have a lot of dhokli, cook them in batches.
• Stirring constantly while adding the dhokli is crucial to prevent them from sticking to the bottom.
• If you’re not a fan of pressure cooking, you can simmer the dal on the stovetop for a longer time, about 45-60 minutes, until the dhokli are cooked through.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Simply omit the jaggery/sugar or replace it with a vegan sweetener like maple syrup.
• Gluten-Free Adaptation: Use besan (gram flour) or a gluten-free rice flour blend instead of wheat flour for the dhokli. The texture will be slightly different, but still delicious!
• Spice Level Adjustment: My family loves a bit of heat, but you can easily reduce the amount of red chili powder or even omit it altogether.
• Festival Adaptations: During Uttarayan/Makar Sankranti, some families add a little bit of sesame seeds to the dhokli dough for extra flavor and warmth.

Serving Suggestions

Dal Dhokli is a complete meal on its own, but it pairs beautifully with a side of simple raita (yogurt dip) or a crisp papadum. A dollop of ghee (clarified butter) on top adds a lovely richness.

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 splash of water when reheating.

FAQs

1. What is the best way to soak the peanuts for the Dal Dhokli?

I usually soak them in warm water for at least 2-3 hours. Overnight soaking is even better! This makes them nice and soft.

2. Can I make the Dhokli dough ahead of time? How should I store it?

Yes, you can! Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours. Bring it to room temperature before rolling it out.

3. What is Hing and where can I find it? Is there a substitute?

Hing is asafoetida, a resin with a pungent smell. You can find it in Indian grocery stores. If you can’t find it, you can omit it, but it does add a unique flavor. A tiny pinch of garlic powder can be a very rough substitute, but it won’t be the same.

4. My Dal Dhokli is too watery. How can I thicken it?

You can simmer it uncovered for a few minutes to allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of wheat flour with a little water to form a slurry and add it to the dal while simmering.

5. Can I use a regular pot instead of a pressure cooker? What adjustments should I make?

Absolutely! Just simmer the dal on the stovetop for about 45-60 minutes, or until the dhokli are cooked through and the dal has thickened. You might need to add a little more water if it gets too dry.

Enjoy making this delicious Gujarati Dal Dhokli! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!