Authentic Gujarati Dal Dhokli with Warm Soft Puris
A comforting one-pot wonder where spiced wheat flour noodles simmer in a sweet, tangy, and spiced lentil soup. Topped with fresh cilantro, it makes for a deeply satisfying meal.
65min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Wash and pressure cook the toor dal with 3 cups of water until soft and mushy, then churn until smooth.
2
In a mixing bowl, combine whole wheat flour, gram flour, ajwain, a pinch of turmeric, salt, and 1 teaspoon of oil. Knead into a firm dough using water.
3
Divide the dough into small portions, roll them out into thin rotis, and cut them into diamond-shaped pieces (dhokli).
4
Heat ghee in a deep pot, add mustard seeds, cumin seeds, asafoetida, curry leaves, and dry red chilies.
5
Pour in the cooked dal, add 2 cups of water, peanuts, jaggery, tamarind pulp, turmeric, chili powder, and salt. Bring to a boil.
6
Gently drop the prepared dhokli pieces one by one into the boiling dal.
7
Cover and simmer on medium heat for about 12-15 minutes, stirring occasionally, until the dhoklis are fully cooked.
8
Garnish with freshly chopped coriander and serve hot with a side of soft puris and a drizzle of ghee.
Ingredients
1 cup toor dal (split yellow pigeon peas)
1.5 cups whole wheat flour
2 tbsp gram flour (besan)
2 tbsp peanuts
1 tbsp jaggery
1 tbsp tamarind pulp
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafoetida (hing)
10-12 curry leaves
2 dry red chilies
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp ajwain (carom seeds)
2 tbsp ghee
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.