Dal dhokli is Gujarat's one-pot comfort meal, made by cooking strips of spiced wheat dough directly in thin toor dal. Rajasthan has a similar dish called dal ki dulhan, and Maharashtra makes varan phal, but the Gujarati version is distinctly sweet-sour, with jaggery, kokum or lemon, and peanuts that soften in the dal. Sunday lunch and rainy evenings are its usual occasions.
The dhokli are rolled from wheat flour seasoned with ajwain, turmeric and chilli, cut into diamonds and dropped into the bubbling dal. They swell, turn tender and release a little starch that thickens the broth. The dal itself is light, fragrant with cloves, cinnamon and curry leaves, and finished with a spoon of ghee.
It needs nothing else, though most families serve it with a squeeze of lemon, chopped onion and papad. The dish thickens a lot as it stands, so serve it hot and freshly made. Adding a handful of chopped peanuts, a few cashews or drumstick pieces is common in some homes, and leftovers are reheated with a generous splash of hot water.
At a glance
| Region | Gujarat |
|---|---|
| Cuisine | Gujarati |
| Diet | Vegetarian |
| Course | Main course |
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Total time | 55 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Medium |
| Gluten-free | No |
| Key ingredients | toor dal / whole wheat flour / peanuts / jaggery |
Ingredients
For the dal
- 3/4 cup toor dal, washed
- 3 cups water, plus 2 cups more later
- 1/4 cup raw peanuts
- 1/2 tsp turmeric
- 1 tomato, chopped
- 1 tsp ginger-green chilli paste
- 1 1/2 tsp red chilli powder
- 2 tbsp grated jaggery
- 3-4 kokum petals or 1 1/2 tbsp lemon juice
- 1 1/2 tsp salt
For the dhokli
- 1 cup (120 g) whole wheat flour
- 2 tbsp besan
- 1/4 tsp turmeric
- 1/2 tsp red chilli powder
- 1/4 tsp ajwain
- 1/2 tsp salt
- 1 tbsp oil
- Water to knead
For the tempering
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1/2 tsp methi seeds
- 3 cloves
- 1 inch cinnamon
- 2 dried red chillies
- A pinch of asafoetida
- 10 curry leaves
- 2 tbsp chopped coriander
Method
- Pressure cook the toor dal and peanuts with 3 cups water and turmeric for 4-5 whistles on medium heat until the dal is very soft. Let the pressure drop naturally.
- Meanwhile, mix all dhokli ingredients and knead into a firm, smooth dough, slightly stiffer than chapati dough. Rest for 10 minutes.
- Whisk the cooked dal smooth, leaving the peanuts whole. Add 2 cups water, tomato, ginger-chilli paste, chilli powder, jaggery, kokum and salt. Bring to a boil and simmer for 5 minutes.
- Divide the dough into 3 balls and roll each into a thin round about 8 inches wide. Cut into 1 1/2 inch diamonds with a knife.
- With the dal at a rolling boil on medium-high, drop the dhokli in a few at a time, stirring gently so they do not stick together.
- Lower the heat to medium and simmer for 12-15 minutes, stirring now and then, until the dhokli are cooked through and no longer taste of raw flour when bitten. Add hot water if it gets too thick.
- Heat ghee in a small pan, crackle mustard seeds, then add methi seeds, cloves, cinnamon, red chillies, asafoetida and curry leaves. Pour over the dal dhokli, garnish with coriander and serve hot.
Tips
- Keep the dal boiling when adding the dhokli; if it is merely warm, the pieces turn gummy and clump.
- Roll the dough thin. Thick dhokli stay doughy in the centre.
- The dish keeps thickening; thin it with boiling water before serving leftovers.
Serve with
A squeeze of lemon, chopped onion, roasted papad and a spoon of ghee.