Authentic Gujarati Dal Dhokli with Warm Steamed Rice
A comforting and wholesome one-pot meal featuring spiced wheat flour noodles simmered in a tangy, sweet-and-sour tuvar dal. This traditional Gujarati delicacy balances rich spices with jaggery and kokum for an unforgettable flavor.
65min
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 soft and mushy, then churn until smooth.
2
In a large mixing bowl, combine whole wheat flour, gram flour, carom seeds, a pinch of turmeric, red chili powder, salt, and 1 tablespoon of oil.
3
Knead into a firm, pliable dough using water, then divide into equal balls and roll them out into thin flatbreads (chapatis).
4
Cut the rolled flatbreads into small diamond or square shapes using a knife or pizza cutter.
5
In a deep, heavy-bottomed pot, bring the cooked, diluted dal to a boil, adding water to maintain a soup-like consistency.
6
Add grated jaggery, kokum, roasted peanuts, salt, and bring the dal to a gentle boil.
7
Carefully drop the prepared dhokli pieces one by one into the simmering boiling dal, stirring gently to prevent them from sticking.
8
Cover and cook on medium-low heat for about 10 to 12 minutes until the dhoklis are thoroughly cooked through and soft.
9
In a separate small pan, heat remaining oil and temper mustard seeds, cumin seeds, asafoetida, curry leaves, dried red chilies, cinnamon, and cloves.
10
Pour this hot tempering directly over the bubbling dal dhokli, garnish generously with fresh coriander leaves, and serve hot alongside steamed rice.
Ingredients
1 cup tuvar dal (split yellow pigeon peas), washed and soaked
1.5 cups whole wheat flour
2 tablespoons gram flour (besan)
1 teaspoon carom seeds (ajwain)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoons oil
Salt to taste
2 tablespoons jaggery, grated
2-3 pieces kokum or 2 tablespoons tamarind pulp
1/2 cup roasted peanuts
1 tablespoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
8-10 curry leaves
2 dried red chilies
1 cinnamon stick
2 cloves
Fresh coriander leaves, chopped for garnish
*This AI-generated recipe may contain inaccuracies.