Entree: India – Gujarat – ઢોકળીનું શાક ➤ Dhokli nu Shaak (Wheat dumplings simmered in a spiced, tangy Gujarati lentil and tomato curry)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 2 cups (250 g) whole wheat flour
- 1 tsp (5 g) salt for dough
- 2 tbsp (30 ml) vegetable oil for dough
- 1/4 cup (60 ml) water, plus more as needed for dough
- 2 tbsp (30 ml) vegetable oil for tempering
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1 g) asafoetida (hing)
- 1 tsp (2 g) cumin seeds
- 1 sprig curry leaves (about 6–8 leaves)
- 1 medium onion, thinly sliced — 1 cup (150 g)
- 1 green chili, slit (optional)
- 1 tsp (3 g) turmeric powder
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tbsp (8 g) coriander powder
- 1 cup (200 g) toor dal (split pigeon peas), rinsed
- 1 large tomato, chopped — about 1 cup (180 g)
- 3 cups (720 ml) water for dal (plus additional for cooking dhokli)
- 1 tbsp (15 ml) tamarind paste or 2 tbsp (30 ml) tamarind water
- 1 tbsp (12 g) jaggery or brown sugar, grated
- 1/2 tsp (1 g) fenugreek seeds (optional)
- 1/2 tsp (1 g) garam masala (optional)
- Salt to taste
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Make the dough by combining whole wheat flour, 1 tsp salt, 2 tbsp oil, and about 1/4 cup water. Knead to a firm, pliable dough; cover and rest 15–20 minutes.
2. Rinse toor dal and pressure-cook or simmer with 3 cups water until soft and beginning to break down (about 15–20 minutes in a pressure cooker, 30–40 minutes stovetop). Mash lightly and set aside.
3. Divide dough into two portions, roll each portion thin (about 1/16 inch / 1–2 mm) and cut into diamond or square pieces roughly 1.5–2 inches (4–5 cm) across. Separate pieces and keep covered to prevent drying.
4. Heat 2 tbsp oil in a wide, heavy-bottomed pan. Add mustard seeds; when they pop, add cumin, asafoetida, curry leaves and fenugreek if using. Sauté briefly, then add sliced onion and slit green chili; cook until soft and translucent.
5. Add turmeric, red chili powder, coriander powder and chopped tomato. Cook until tomato softens and oil separates slightly.
6. Stir in the cooked toor dal and enough water to make a medium-thick gravy (about 1–1 1/2 cups / 240–360 ml). Bring to a gentle simmer.
7. Add tamarind paste and jaggery; adjust salt. Taste for sweet-tang balance — add more jaggery or tamarind as preferred.
8. Drop dhokli pieces into the simmering curry in small batches so they do not stick. Stir gently and simmer 10–12 minutes until dhokli are cooked through and slightly puffed, adding more water if the curry becomes too thick.
9. Stir in garam masala if using, finish with chopped cilantro and lemon juice if desired. Serve hot with steamed rice or plain yogurt.