- Rinse toor dal (tuvar dal) and cook with water and ghee in an Instant Pot on high pressure for 9 minutes, followed by a natural pressure release.
- Combine wheat flour, turmeric powder, chili powder, ajwain (ajmo), and salt in a bowl. Add water gradually to form a stiff dough.
- Roll the dough into a thin sheet and cut into diamond-shaped pieces (dhokli).
- Heat ghee in a pan and temper with mustard seeds, cumin seeds, asafoetida (hing), curry leaves, cloves, fenugreek seeds, and cinnamon.
- Add the cooked dal, beans, turmeric powder, chili powder, jaggery, kokum, and salt to the tempered spices. Bring to a boil.
- Gently drop the dhokli pieces into the boiling dal, stirring gently to prevent sticking.
- Simmer for 10-12 minutes, or until the dhokli are cooked through and tender.
- Garnish with fresh cilantro and serve hot with lemon wedges.
- Calories:232 kcal25%
- Energy:970 kJ22%
- Protein:15 g28%
- Carbohydrates:65 mg40%
- Sugar:12 mg8%
- Salt:600 g25%
- Fat:18 g20%
Last Updated on 4 months by Neha Deshmukh
Gujarati Dal Dhokli Recipe – Quick Instant Pot Dal & Wheat Dumplings
Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful meals that don’t take all day to make. And let me tell you, this Gujarati Dal Dhokli is exactly that! It’s a hug in a bowl – a beautiful blend of savory lentil soup and soft, wheat dumplings. I first made this when I was craving something my nani (grandmother) used to make, and it instantly transported me back to her kitchen. Now, I’ve streamlined the process with my trusty Instant Pot, making it perfect for busy weeknights.
Why You’ll Love This Recipe
This Dal Dhokli isn’t just delicious; it’s also wonderfully satisfying. The dal is rich and flavorful, and the dhokli (dumplings) add a lovely textural contrast. Plus, it’s a complete meal in one pot! Here’s what makes it special:
- Comfort Food Classic: A true taste of Gujarat, perfect for a cozy night in.
- Quick & Easy: The Instant Pot drastically cuts down on cooking time.
- Nutritious: Packed with protein from the dal and wholesome goodness from the wheat.
- Customizable: Easily adjust the spice level and adapt it to your dietary needs (more on that later!).
Ingredients
Here’s what you’ll need to create this magic:
- 1 cup tuvar dal (split pigeon peas)
- 6 cups water
- ½ tsp ghee (clarified butter)
- 1 tsp ginger paste
- 1 cup beans, chopped
- ½ tsp turmeric powder (haldi)
- ½ tsp red chili powder (lal mirch)
- 1 green chili, slit (optional)
- 2 tsp jaggery or brown sugar
- 4 kokum pieces
- 1 cup whole wheat flour (atta)
- ½ tsp turmeric powder (haldi)
- ¼ tsp red chili powder (lal mirch)
- ½ tsp salt (namak)
- 2 tsp oil or ghee
- ½ tsp ajmo (carom seeds)
- 2 Tbsp ghee
- ½ tsp mustard seeds (rai)
- ½ tsp cumin seeds (jeera)
- ⅛ tsp hing (asafoetida)
- 10 curry leaves (kadi patta)
- 3 cloves (laung)
- ¼ tsp fenugreek seeds (methi)
- 1 inch cinnamon stick (dalchini)
- Cilantro, for garnish
- Lemon wedges, for serving
Ingredient Notes
Let’s talk about a few key ingredients to make sure you get the best results:
- Tuvar Dal: This is the star of the show! It’s a yellow lentil that cooks up beautifully soft and creamy. Make sure to rinse it well before cooking.
- Kokum: This tangy fruit adds a lovely sourness to the dal. If you can’t find it, you can substitute with tamarind paste (about 1 tbsp) or lemon juice (2 tbsp), but kokum has a unique flavor I highly recommend.
- Ajmo/Carom Seeds: Don’t skip these! They have a distinctive flavor that’s essential to authentic Dal Dhokli. They also aid digestion – a little bonus!
- Ghee Variations: Traditionally, ghee is used throughout this recipe. However, different regions in Gujarat have their own preferences. Some families use mustard oil for the tempering, while others might use a combination. Feel free to experiment!
Step-By-Step Instructions
Alright, let’s get cooking!
- Cook the Dal: Rinse the tuvar dal thoroughly. Add it to your Instant Pot with 6 cups of water and ½ tsp of ghee. Pressure cook on high for 9 minutes, followed by a quick release.
- Make the Dhokli Dough: In a separate bowl, combine the whole wheat flour, ½ tsp turmeric powder, ¼ tsp red chili powder, and ½ tsp salt. Add water gradually, a little at a time, and knead into a stiff dough. This is important – a stiff dough will hold its shape while cooking.
- Shape the Dhokli: Roll out the dough thinly on a lightly floured surface. Cut it into diamond-shaped pieces. Don’t worry about making them perfect; rustic is charming!
- Temper the Spices: Heat 2 Tbsp of ghee in a pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds, hing, curry leaves, cloves, fenugreek seeds, and cinnamon stick. Sauté for a minute until fragrant.
- Build the Dal: Add the cooked dal, chopped beans, ½ tsp turmeric powder, ½ tsp red chili powder, jaggery, kokum, and salt to the tempered spices. Bring to a boil.
- Cook the Dhokli: Gently drop the dhokli pieces into the boiling dal. Stir gently to prevent them from sticking together.
- Simmer & Serve: Reduce the heat to low and simmer for 10-12 minutes, or until the dhokli are cooked through. They should be soft and fluffy.
- Garnish & Enjoy: Garnish with fresh cilantro and serve hot with lemon wedges.
Expert Tips
- Don’t Overcrowd: When adding the dhokli to the dal, do it in batches if necessary to avoid overcrowding the pot.
- Gentle Stirring: Be gentle when stirring the dal with the dhokli to prevent them from breaking apart.
- Adjust Consistency: If the dal is too thick, add a little hot water. If it’s too thin, simmer for a few more minutes.
Variations
Want to make this recipe your own? Here are a few ideas:
- Vegan Adaptation: Simply substitute the ghee with vegetable oil.
- Gluten-Free Adaptation: Use besan (chickpea flour) instead of wheat flour for the dhokli. You might need to adjust the amount of water. My friend, Priya, swears by this version!
- Spice Level Adjustment: Adjust the amount of red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
- Festival Adaptations: During Uttarayan/Makar Sankranti, some families add a little bit of sesame seeds to the dal for extra warmth and flavor.
Serving Suggestions
Dal Dhokli is a complete meal on its own, but here are a few things that pair well with it:
- A side of simple raita (yogurt dip)
- Pickle (achar) – mango pickle is a classic!
- Papad (crispy lentil wafers)
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
1. What is the best type of dal to use for Dal Dhokli?
Tuvar dal is the traditional and best choice for Dal Dhokli. It has the perfect texture and flavor for this dish.
2. Can I make the dhokli dough ahead of time?
Yes, you can! Just wrap it tightly in plastic wrap and refrigerate for up to 24 hours.
3. How do I prevent the dhokli from becoming mushy?
Make sure the dough is stiff and don’t overcook the dhokli. Simmering for the right amount of time is key.
4. What is Kokum and can I substitute it?
Kokum is a dried fruit that adds a tangy flavor. You can substitute with tamarind paste or lemon juice, but the flavor won’t be exactly the same.
5. Can this recipe be made on the stovetop instead of an Instant Pot?
Absolutely! You’ll need to cook the dal for a longer time on the stovetop – about 45-60 minutes, or until it’s soft and creamy.