Authentic Gujarati Dal Dhokli with Warm Soft Rotis

Name: Authentic Gujarati Dal Dhokli with Warm Soft Rotis
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Gujarati
Ingredients: 1 cup tuvar dal (pigeon pea lentils), washed and boiled until soft; 1.5 cups whole wheat flour; 2 tbsp gram flour (besan); 1/2 tsp turmeric powder; 1 tsp red chili powder; 1/2 tsp carom seeds (ajwain); 2 tbsp ghee; 1 tbsp oil; 1 inch cinnamon stick; 2 cloves; 1 bay leaf; 1 tsp mustard seeds; 1 tsp cumin seeds; 1/2 tsp asafoetida (hing); 8-10 fresh curry leaves; 2 dried red chillies; 2 tbsp jaggery, grated; 1 tbsp tamarind pulp; 1/4 cup roasted peanuts; 2 tbsp fresh coriander leaves, chopped; Salt to taste; Water as required

A comforting one-pot comfort food featuring spiced wheat flour noodles simmered in a sweet and tangy pigeon pea lentil broth. Garnished with fresh cilantro and crunchy peanuts, it delivers a wonderful harmony of traditional flavors.

Photo by Vivaan Rupani on Pexels

60min Total Time

4 Servings

Gujarati Cuisine

Recipe

In a mixing bowl, combine whole wheat flour, gram flour, a pinch of turmeric, red chili powder, carom seeds, salt, 1 tablespoon oil, and a little water to knead into a smooth, firm dough. Cover and let it rest for 15 minutes.

Whisk the boiled tuvar dal until smooth, add 2 cups of water to adjust consistency, and set aside.

Divide the dough into equal portions, roll them out into thin round discs like chapatis, and cut them into small diamond-shaped pieces using a knife or pizza cutter.

In a large heavy-bottomed pot, heat ghee over medium heat. Add mustard seeds, cumin seeds, asafoetida, curry leaves, cinnamon, cloves, bay leaf, and dried red chilies.

Pour the prepared tuvar dal into the pot and bring it to a gentle boil.

Add jaggery, tamarind pulp, remaining turmeric powder, red chili powder, and salt to the boiling dal, stirring well.

Carefully drop the prepared dhokli (diamond pieces) one by one into the boiling dal, gently stirring to prevent them from sticking together.

Cover the pot and let it simmer on medium-low heat for 12 to 15 minutes until the dhoklis are thoroughly cooked and the soup thickens slightly.

Stir in roasted peanuts and chopped fresh coriander leaves, then turn off the heat.

Serve hot in bowls accompanied by warm, soft rotis.

Ingredients

1 cup tuvar dal (pigeon pea lentils), washed and boiled until soft

1.5 cups whole wheat flour

2 tbsp gram flour (besan)

1/2 tsp turmeric powder

1 tsp red chili powder

1/2 tsp carom seeds (ajwain)

2 tbsp ghee

1 tbsp oil

1 inch cinnamon stick

2 cloves

1 bay leaf

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp asafoetida (hing)

8-10 fresh curry leaves

2 dried red chillies

2 tbsp jaggery, grated

1 tbsp tamarind pulp

1/4 cup roasted peanuts

2 tbsp fresh coriander leaves, chopped

Salt to taste

Water as required

*This AI-generated recipe may contain inaccuracies.