When you want a soul-warming one-pot meal, just one bowl, deeply satisfying.
A wholesome Gujarati one-pot meal made with soft wheat-flour dhokli pieces simmered in a mildly sweet, tangy and spiced lentil broth. Comforting, flavourful and filling, Dal Dhokli brings the warmth of traditional Gujarati home cooking to the table.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 4
Ingredients
For the Dal:
- 1 cup Toor dal
- 3 cups Water (or as required)
- 1 tomato (chopped)
- 1/4 tsp fenugreek seeds
- 1/2 tsp. Turmeric powder
- 1 tsp. Ginger paste
- 1 slit Green chili
- 1/2 tsp. Red chili powder
- 1 tsp Coriander-cumin powder
- 2 tbsp Jaggery
- 1 tbsp Tamarind pulp
- Salt – to taste
For the Dhokli:
- 1 cup Whole wheat flour
- 1/4 tsp. Turmeric powder
- 1/2 tsp. Red chili powder
- 1/2 tsp. Ajwain
- 1tbsp. Oil
- Salt – to taste
- Water – as required
For Tempering:
- 2 tbsp. Oil
- 1tsp. Mustard seeds
- Pinch of fenugreek seeds
- Pinch of Asafoetida
- Few Curry leaves
- 1-2 Dry red chili
- 1 tbsp. Peanuts (soaked)
For Garnishing:
- Fresh coriander – chopped
- Lemon wedges
Method
Prepare the Dal:
- Wash and pressure-cook the toor dal with turmeric, tomato, fenugreek seeds and water until soft.
- Whisk the cooked dal until smooth and add ginger paste , slit chili, red chili powder, coriander-cumin powder, jaggery, tamarind pulp, soaked peanuts and salt.
- Add water to achieve a slightly thin, flowing consistency and bring to a gentle boil.
Prepare the Dhokli:
- Mix wheat flour, turmeric, chili powder, ajwain, oil and salt.
- Add water gradually and knead into a soft, smooth dough.
- Divide into small portions, roll each portion thin and cut into small square pieces.
Cook the Dal Dhokli:
- Bring the dal to a gentle simmer and add the dhokli pieces gradually, stirring gently so they do not stick together.
- Cook uncovered for about 10–12 minutes, stirring occasionally, until the dhokli is cooked through and soft.
- Add a little hot water if the dal becomes too thick.Finish with Tempering:
- Heat oil, add mustard seeds and pinch of Fenugreek seeds.
- Once they crackle, add pinch of asafoetida, curry leaves, dry red chilies .
- Pour the tempering over the Dal Dhokli and mix gently.
Serving:
- Serve hot in a wide bowl with a drizzle of ghee, fresh coriander and a squeeze of lemon or with cooked rice with a side of papad, pickle and dahi.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com
