Entree: India – Gujarat – દાળ ઢોકળી ➤ Dal Dhokli (Wheat-flour dumplings simmered in a spiced Gujarati lentil stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 cup (200 g) toor dal (split yellow pigeon peas), rinsed
- 4 cups (960 ml) water, plus extra as needed
- 2 tbsp (30 ml) oil or ghee
- 1 tsp (2 g) mustard seeds
- 1/2 tsp (1 g) cumin seeds
- 1/8 tsp (0.5 g) asafoetida (hing)
- 8–10 curry leaves
- 2 green chilies, slit (approx. 10 g)
- 1/2 tsp (2 g) turmeric powder
- 1 tbsp (15 g) jaggery or brown sugar (adjust to taste)
- 1 tbsp (15 g) tamarind paste or 1/4 cup (60 ml) tamarind water
- 1 tsp (5 g) coriander powder
- 1/2 tsp (2 g) red chili powder (optional)
- 1 tsp (5 g) salt, adjust to taste
- 2 tbsp (30 ml) chopped cilantro for garnish
Dhokli dough:
- 1 1/2 cups (180 g) whole wheat flour (atta)
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) turmeric powder (optional)
- 1 tbsp (15 ml) oil
- ~1/3 cup (80 ml) water, or as needed to form a firm dough
Optional tempering (chaunk) to finish:
- 1 tbsp (15 ml) oil or ghee
- 1/2 tsp (2 g) mustard seeds
- 6–8 curry leaves
- 1/4 tsp (0.5 g) asafoetida

Instructions

1. Rinse the toor dal until water runs clear. In a pot or pressure cooker combine dal, 4 cups (960 ml) water, turmeric, and a pinch of salt. Cook until the dal is very soft and beginning to break down (about 20–25 minutes simmering or 3–4 whistles in a pressure cooker). Mash lightly and keep warm.
2. While the dal cooks, prepare dhokli dough: combine whole wheat flour, salt, turmeric, and 1 tbsp (15 ml) oil. Gradually add about 1/3 cup (80 ml) water to form a firm but pliable dough. Knead briefly, cover, and rest for 10 minutes.
3. Roll the rested dough on a lightly floured surface to about 1/8-inch (3 mm) thickness. Cut into diamond or square pieces about 1.5-inch (3–4 cm) across. Keep the cut pieces covered with a damp cloth.
4. In a small pan, heat 2 tbsp (30 ml) oil or ghee. Add mustard seeds and let them splutter, then add cumin seeds, asafoetida, curry leaves, and slit green chilies. Fry briefly until aromatic. Add this tempering to the cooked dal and stir to combine.
5. Add jaggery and tamarind paste to the dal, adjusting sweetness and tang to taste. Add coriander powder, red chili powder if using, and additional water if the dal is too thick—dal should be soup-like but substantial (about 4–5 cups / 960–1200 ml consistency).
6. Bring the dal to a gentle simmer. Drop the dhokli pieces, a few at a time, into the simmering dal so they don’t stick together. Stir gently after adding to prevent sticking. Cover and simmer for 10–12 minutes until the dhokli are cooked through (they will swell slightly and be tender).
7. Taste and adjust salt, jaggery, or tamarind as needed. If using optional finishing tempering, heat 1 tbsp (15 ml) oil or ghee in a small pan, add mustard seeds, curry leaves, and asafoetida; when fragrant, pour over the dal dhokli.
8. Garnish with chopped cilantro and serve hot with a squeeze of lemon if desired.