Gujarati · serves 2

Dal Dhokli

Dal with strips of dough boiled right in it. One pot, one bowl, done.

45 min Some work Vegetarian

Ingredients

  • 1 cup toor dal
  • 1.5 cups atta
  • 1 tbsp jaggery
  • 1 tbsp tamarind pulp
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 1/4 cup peanuts
  • Hing
  • 3 tbsp ghee

Method

  1. Dough: atta with turmeric, chilli powder, ajwain, salt and oil. Stiff. Rest 15 minutes.
  2. Pressure cook the dal, whisk smooth, thin with 5 cups water — more than you think, the dhokli soaks a lot up.
  3. Tadka: mustard, curry leaves, peanuts, hing in ghee. Pour in with jaggery, tamarind, salt. Boil.
  4. Roll the dough thin and cut into diamonds.
  5. Drop them into the boiling dal one at a time so they don't stick together.
  6. Simmer 15 minutes uncovered. Ghee on top. Eat immediately — it thickens as it sits.

Questions people ask about Dal Dhokli

How long does Dal Dhokli take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Dal Dhokli?

Drop them into the boiling dal one at a time so they don't stick together.

What can I use instead of atta in Dal Dhokli?

Use plain flour, though the dough will be softer and need less water.

Can I make Dal Dhokli ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Dal Dhokli vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need a pressure cooker for Dal Dhokli?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Dal Dhokli?

Roti or thepla, with curd. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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