Authentic Gujarati Dal Dhokli
A comforting and wholesome one-pot meal featuring spiced wheat flour noodles simmered in a sweet, tangy, and aromatic tuvar dal broth. Garnished with fresh cilantro and crunchy peanuts, it's a beloved classic of Gujarati comfort food.
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 completely soft and smooth. Whisk or blend it to a pouring consistency.
2
In a mixing bowl, combine whole wheat flour, gram flour, a pinch of turmeric, red chili powder, ajwain, salt, and 1 tsp of oil. Knead into a firm dough using water.
3
Divide the dough into small balls, roll them out into thin rotis, and cut them into diamond-shaped pieces using a knife or pizza cutter.
4
In a large deep pot, bring the prepared tuvar dal to a boil, adding water if needed to keep it soupy. Season with jaggery, tamarind extract, and salt.
5
Gently drop the wheat dhokli pieces one by one into the simmering boiling dal. Stir gently so they do not stick together.
6
Cover and simmer on medium heat for about 12-15 minutes until the dhoklis are cooked through and the dal thickens slightly.
7
For the tempering, heat ghee in a small pan, splutter mustard seeds, cumin seeds, hing, curry leaves, dried red chillies, and raw peanuts until fragrant.
8
Pour the hot tempering over the bubbling dal dhokli, garnish with chopped coriander, and serve hot.
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 ajwain (carom seeds)
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tbsp jaggery, grated
1 small lemon-sized tamarind ball, soaked and extracted for juice
2 tbsp peanuts
1 tsp mustard seeds
1 tsp cumin seeds
1 pinch asafoetida (hing)
8-10 curry leaves
2 dried red chillies
2 tbsp ghee or oil
Fine chopped coriander for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.