How to Make Dal Dhokli: A Comforting One-Pot Indian Meal
Dal Dhokli is a hearty and comforting one-pot dish that originates from the western Indian states of Gujarat and Rajasthan. It combines two staple foods — dal (lentils) and dhokli (spiced wheat flour dumplings) — into a wholesome, flavorful meal. Traditionally enjoyed as a weekend comfort food or during chilly days, this dish is both nutritious and satisfying.
In this article, we’ll walk you through the step-by-step process of making dal dhokli, including ingredients, preparation, and tips to perfect it.
🌿 Ingredients
For the Dal:
- 1 cup toor dal (split pigeon peas)
- 3–4 cups water
- 1 medium tomato, chopped
- 1–2 green chilies, slit
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 tsp hing (asafoetida)
- 1 tbsp jaggery or sugar (optional, for a sweet touch)
- Salt to taste
- 1 tbsp oil or ghee
- A few curry leaves
- Juice of 1/2 lemon (optional)
- Fresh coriander leaves for garnish
For the Dhokli:
- 1 cup whole wheat flour
- 1 tbsp besan (gram flour)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp ajwain (carom seeds)
- Salt to taste
- 1 tsp oil
- Water to knead
🍲 Preparation Steps
Step 1: Cook the Dal
- Wash the toor dal thoroughly and pressure cook it with 3 cups of water, turmeric, and a pinch of salt for 3–4 whistles, or until it is soft and mushy.
- Once cooled, mash the dal well and set it aside.
Step 2: Prepare the Dhokli Dough
- In a mixing bowl, combine wheat flour, besan, turmeric, chili powder, ajwain, salt, and oil.
- Gradually add water and knead into a firm, smooth dough.
- Let it rest for 10–15 minutes.
- Divide the dough into small portions and roll each into a thin circle. Cut into diamonds or squares (around 1-inch size).
Step 3: Make the Tempered Dal
- Heat oil or ghee in a deep pan.
- Add mustard seeds, cumin seeds, and hing. Let them splutter.
- Add curry leaves, green chilies, and chopped tomatoes. Cook until tomatoes soften.
- Pour the mashed dal into the pan. Add water to adjust consistency.
- Add chili powder, jaggery (if using), and bring it to a boil.
Step 4: Add Dhokli to Dal
- Gently add the cut dhokli pieces into the boiling dal one by one to prevent sticking.
- Stir occasionally to keep them from clumping.
- Let it simmer for 15–20 minutes on low heat until dhokli is cooked through and soft.
- https://youtu.be/ro8pCoI6Xc8?si=EnDEJHir9h-HhjRr
🌟 Final Touches
- Taste and adjust salt, sweetness, and tang (add lemon juice if desired).
- Garnish with fresh coriander leaves.
🍛 Serving Suggestions
Serve hot dal dhokli on its own or with a dollop of ghee. A side of roasted papad or pickle can add an extra zing. It’s best enjoyed fresh, but it also tastes great the next day after the flavors have melded.
📝 Tips and Variations
- Add peanuts or boiled peanuts while boiling the dal for extra texture.
- Some versions use kokum or tamarind instead of lemon for sourness.
- For a Rajasthani twist, use moong dal or add ghee-roasted dry red chilies to the tempering.
Dal Dhokli is more than just a dish; it’s comfort in a bowl. With its perfect blend of spice, sweetness, and softness, it’s a great introduction to traditional Gujarati home cooking. Give it a try — your kitchen will be filled with warmth and aroma in no time!
Let me know if you want a printable recipe version or a vegetarian/vegan tweak.
