Authentic Gujarati Dal Dhokli with Lemon Wedges
Experience the comforting flavors of spiced lentil soup simmered with savory wheat flour noodles. This wholesome one-pot meal is gently sweetened with jaggery and balanced with a squeeze of fresh lime.
60min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Pressure cook the soaked tuvar dal with 3 cups of water and a pinch of turmeric until completely soft and smooth, then whisk well.
2
In a mixing bowl, combine whole wheat flour, gram flour, ajwain, a pinch of turmeric, chili powder, a teaspoon of oil, and salt.
3
Knead the mixture into a smooth, firm dough using water, then let it rest for 15 minutes.
4
Divide the dough into equal portions, roll them out into thin circular rotis, and cut them into small diamond-shaped pieces using a knife.
5
In a large deep pan or pot, heat oil or ghee, add mustard seeds, cumin seeds, hing, curry leaves, dry red chillies, and raw peanuts, letting them splutter.
6
Pour in the cooked and whisked dal along with 2 cups of water, tamarind pulp, jaggery, turmeric, red chili powder, and salt, bringing the mixture to a rolling boil.
7
Gently drop the prepared wheat dhokli pieces one by one into the boiling dal, stirring carefully to prevent sticking.
8
Cover and simmer on medium-low heat for about 12 to 15 minutes until the dhoklis are thoroughly cooked and the soup thickens slightly.
9
Garnish generously with freshly chopped coriander leaves and serve hot with extra lemon wedges on the side.
Ingredients
1 cup tuvar dal (yellow pigeon peas), washed and soaked
1.5 cups whole wheat flour
2 tbsp gram flour (besan)
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp ajwain (carom seeds)
2 tbsp oil or ghee
1 lemon-sized ball of tamarind, soaked and pulp extracted
1.5 tbsp jaggery powder
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafoetida (hing)
8-10 fresh curry leaves
2 dry red chillies
2 tbsp raw peanuts
1 tbsp chopped fresh coriander leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.