Authentic Gujarati Dal Dhokli with Warm Lemon Wedges
A comforting and wholesome one-pot meal featuring spiced wheat flour noodles simmered in a sweet and tangy lentil soup. Finished with a tempering of aromatic spices, it makes a wonderfully satisfying comfort food.
65min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Wash and pressure cook tuvar dal with 3 cups of water and a pinch of turmeric until soft and mushy, then whisk until smooth.
2
In a mixing bowl, combine whole wheat flour, gram flour, ajwain, a pinch of turmeric, chili powder, salt, and a teaspoon of oil.
3
Knead into a firm, pliable dough using water, cover, and let it rest for 15 minutes.
4
Divide the dough into equal portions, roll out into thin round discs like chapatis, and cut them into diamond-shaped pieces using a knife or pizza cutter.
5
Transfer the cooked dal into a large deep pot, add 2 cups of water, jaggery, tamarind pulp, peanuts, salt, and bring it to a boil.
6
Gently drop the prepared dhokli pieces one by one into the boiling dal, stirring occasionally so they do not stick together.
7
Cover and simmer on medium-low heat for 12 to 15 minutes until the dhoklis are thoroughly cooked and the soup thickens slightly.
8
Prepare the tempering by heating ghee in a small pan, adding mustard seeds, cumin seeds, asafoetida, curry leaves, and dried red chilies.
9
Pour the sizzling tempering over the boiling dal dhokli and mix well.
10
Garnish generously with chopped fresh coriander leaves and serve hot with fresh lemon wedges on the side.
Ingredients
1 cup tuvar dal (yellow pigeon peas)
2 cups whole wheat flour
2 tbsp besan (gram flour)
1 tsp ajwain (carom seeds)
1/2 tsp turmeric powder
1 tsp red chili powder
2 tbsp jaggery, grated
2 tbsp tamarind pulp
2 tbsp peanuts
1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafoetida (hing)
8-10 curry leaves
2 dried red chilies
Fresh coriander leaves, chopped
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.