Last Updated on 2 months by Neha Deshmukh

Gujarati Dhokli Recipe: Peanut & Fenugreek Daal Stew

Introduction

Oh, Dhokli! This is one of those dishes that just feels like home. Growing up, my Nani (grandmother) would make this on chilly monsoon evenings, and the aroma would fill the entire house. It’s a comforting, flavorful Gujarati classic – soft, wheat-based dumplings (dhokli) simmered in a rich, savory lentil (daal) stew. It’s a little bit of work, but trust me, every bite is worth it. This recipe is a hug in a bowl!

Why You’ll Love This Recipe

A taste of Gujarat in your kitchen! This Dhokli is packed with flavor from peanuts, fenugreek, and a fragrant tempering of spices. It’s a complete meal, easy to customize, and perfect for a cozy family dinner. I love how versatile it is – you can adjust the spice level to your liking, and it’s a great way to use up any leftover veggies. Plus, it’s just so satisfying on a cool day.

Ingredients

• 1/2 cup Toor Daal (approx. 100g)
• 2 Tbsp Whole Raw Peanuts (approx. 30g)
• 1/8 tsp Fenugreek Seeds (Methi) (approx. 0.5g)
• 2 cups Water (480ml) – for cooking the daal
• 1 cup Chapati (Whole Wheat) Flour (approx. 150g)
• 1 Tbsp Chickpea Flour (Besan) (approx. 10g)
• 1/4 tsp Ajwain (Carom Seeds) (approx. 0.5g)
• 1/4 tsp Turmeric Powder (approx. 0.5g)
• 1/2 tsp Salt (approx. 3g) – for the dough
• 1/2 tsp Red Chili Powder (approx. 1g) – for the dough
• 1 Tbsp Oil (approx. 15ml) – for the dough
• 1/4 cup + 2 Tbsp Warm Water (approx. 80ml) – for the dough
• 1 Tbsp Oil (approx. 15ml) – for tempering
• 1 tsp Ghee (Clarified Butter) (approx. 5ml)
• 1 inch piece Cinnamon Stick
• 4 Cloves
• 1/2 tsp Mustard Seeds (approx. 2g)
• 1/4 tsp Ajwain (Carom Seeds) (approx. 0.5g)
• 1 Dry Red Chili
• 1/4 tsp Asafoetida (Hing) (approx. 0.5g)
• 1/4 tsp Turmeric Powder (approx. 0.5g)
• 1 sprig Curry Leaves
• 2 tsp Ginger (minced) (approx. 5g)
• to taste Green Chilies (minced)
• 1 cup Frozen Green Peas (approx. 150g)
• 1 large Tomato (chopped) (approx. 150g)
• 5 cups Water (1200ml) – for the daal stew
• 2 tsp Salt (approx. 10g) – for the daal stew
• 2 Tbsp Jaggery (approx. 30g)
• 1 Tbsp Tamarind Pulp (approx. 15g)
• 1/2 tsp Red Chili Powder (approx. 1g) – for the daal stew
• 1 tsp Garam Masala (approx. 5g)
• 1 tsp Cumin Powder (approx. 5g)
• 2 tsp Coriander Powder (approx. 10g)
• to taste Lemon/Lime Juice
• chopped Cilantro (Coriander Leaves) – for garnish
• drizzle Ghee or Oil – for serving

Ingredient Notes

• Toor Daal: The star of the stew, providing a hearty base. You can find this at most Indian grocery stores.
• Fenugreek Seeds (Methi): Adds a unique, slightly bitter flavor characteristic of Gujarati cuisine. Don’t skip these – they really make the dish!
• Peanuts: Contribute a delightful nutty flavor and texture to the daal. Raw peanuts are best, as they soften beautifully during cooking.
• Ajwain (Carom Seeds): Used in both the daal and the dhokli, offering a distinctive aroma and aiding digestion. My Nani always said it helps with bloating!
• Hing (Asafoetida): A potent spice used in small quantities for its savory depth and digestive benefits. A little goes a long way!
• Jaggery: Balances the spice and acidity with its natural sweetness. You can substitute with brown sugar if needed.
• Chapati Flour: The traditional flour for making dhokli, providing a slightly coarse texture. It’s what gives the dhokli its signature bite.

Step-By-Step Instructions

1. Cook the Daal: First, let’s get the daal going. Rinse the toor daal well. Add it to a pressure cooker with the peanuts, fenugreek seeds, and 2 cups of water. Pressure cook for 3-4 whistles, then let the pressure release naturally.
2. Make the Dhokli Dough: While the daal is cooking, let’s make the dhokli. In a bowl, combine the chapati flour, chickpea flour, ajwain, turmeric powder, salt, and red chili powder.
3. Knead the Dough: Add the oil and then gradually add the warm water, mixing as you go, until a stiff dough forms. Knead for 1-2 minutes until smooth.
4. Rest the Dough: Coat the dough with a little oil, cover it, and let it rest for 15-20 minutes. This helps the gluten relax, making the dhokli softer.
5. Temper the Spices: Now for the fragrant part! Heat the oil and ghee in a large pot. Add the cinnamon stick, cloves, mustard seeds, ajwain, dry red chili, hing, turmeric powder, and curry leaves. Sauté until fragrant – you’ll know it’s ready when the mustard seeds start to splutter.
6. Sauté the Veggies: Add the green peas and cook for about a minute. Then, stir in the chopped tomatoes and cook until they soften slightly.
7. Combine Daal & Spices: Add the cooked daal to the pot. Add 5 cups of water, salt, jaggery, tamarind pulp, red chili powder, garam masala, cumin powder, and coriander powder. Bring everything to a boil.
8. Shape the Dhokli: Divide the dough into small portions. Roll each portion into a thin disc (about 2-3 inches in diameter) and cut it into diamond shapes.
9. Cook the Dhokli: Gently add the dhokli pieces to the boiling daal, stirring constantly to prevent them from sticking together.
10. Simmer & Serve: Cover the pot and simmer for about 30 minutes, stirring occasionally, until the dhokli is cooked through. Turn off the heat and stir in the lemon/lime juice. Garnish with chopped cilantro and drizzle with a little ghee or oil before serving.

Expert Tips

• Don’t overcrowd the pot when adding the dhokli. Cook them in batches if necessary.
• Stirring frequently is key to preventing the dhokli from sticking to the bottom of the pot.
• If the daal becomes too thick, add a little more hot water.
• For a richer flavor, use homemade ghee.

Variations

• Vegan: Substitute the ghee with vegetable oil. It won’t have the same nutty flavor, but it will still be delicious!
• Gluten-Free: Use a gluten-free flour blend for the dhokli. I’ve had good results with a mix of rice flour and potato starch.
• Spice Level: Adjust the amount of red chili powder and green chilies to your preference. My husband likes it extra spicy, so I often add an extra chili for him!
• Festival Adaptations: This is commonly made during Makar Sankranti and other Gujarati festivals. We often add seasonal vegetables like cauliflower or carrots during festivals.

Serving Suggestions

Serve hot with a dollop of yogurt or a side of papad. It’s a complete meal on its own, but a simple salad complements it nicely.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Dhokli made of? Dhokli is made from a simple dough of whole wheat flour (chapati flour), chickpea flour, and spices. It’s then shaped into small dumplings and cooked in a flavorful lentil stew.
• Can I make the dhokli dough ahead of time? Yes, you can! Make the dough and store it in the refrigerator for up to 24 hours. Bring it to room temperature before rolling and cutting.
• What is the best way to prevent the dhokli from sticking together? Stirring frequently while cooking is the key! You can also lightly oil your hands before shaping the dhokli.
• Can I use a different type of lentil instead of Toor Daal? While toor daal is traditional, you can experiment with other lentils like moong dal or masoor dal. The flavor will be slightly different, but still delicious.
• How can I adjust the consistency of the daal? If the daal is too thick, add more water. If it’s too thin, simmer it uncovered for a bit longer to allow some of the liquid to evaporate.
• What is the purpose of adding jaggery to the daal? Jaggery adds a subtle sweetness that balances the spice and acidity of the daal. It’s a key ingredient in Gujarati cuisine!