Dal Dhokli
Dal Dhokli is a traditional Indian one-pot meal where spiced whole wheat flour dumplings are simmered directly in a flavorful lentil stew. It's a comforting and hearty dish, often enjoyed for lunch or dinner.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 352 kcal
Allergen information: may contain gluten and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dal
- 0.5 cuptoor dal, rinsed
- 3 cupwater
- 0.5 tspturmeric powder
- 0.75 tspsalt
dhokli dough
- 1 cupwhole wheat flour
- 2 tbspchickpea flour
- 0.5 tspred chili powder
- 0.25 tspcumin powder
- 0.25 tspcoriander powder
- 1 tbspoil
- 0.25 cupwater, as needed
tempering
- 2 tbspoil
- 0.5 tspmustard seeds
- 0.5 tspcumin seeds
- 0.25 tspasafoetida
- 6 pcscurry leaves
- 1 tbspginger, grated
- 1 pcsgreen chili, finely chopped
- 1 pcstomato, finely chopped
- 1 tbspjaggery, grated
- 1 tbsplemon juice
garnish
- 2 tbspfresh coriander, chopped
Equipment
large pot or pan · rolling pin · mixing bowl · knife · pressure cooker
The method
Step by step
- 1
Rinse the toor dal thoroughly under cold water.
About 2 min
- 2
Combine the rinsed toor dal, water, turmeric powder, and salt in a pressure cooker.
About 1 min
- 3
Cook for 3-4 whistles or until the dal is soft and well-cooked. Let the pressure release naturally.
About 15 min
Cook’s note: Alternatively, cook in a pot on the stovetop for 30-40 minutes until dal is tender.
- 4
While the dal cooks, prepare the dhokli dough. In a mixing bowl, combine whole wheat flour, chickpea flour, red chili powder, cumin powder, coriander powder, and oil.
About 3 min
- 5
Add water gradually and knead into a firm, smooth dough. Cover and let it rest for 10 minutes.
About 13 min
- 6
Divide the dough into small balls and roll each into a thin disc, about 6-8 inches in diameter.
About 5 min
Cook’s note: Dust with a little dry flour if the dough sticks.
- 7
Cut the rolled discs into diamond or square shapes.
About 3 min
- 8
Once the dal is cooked, mash it lightly with a whisk or masher to a smooth consistency.
About 2 min
Cook’s note: Add a little hot water if the dal is too thick.
- 9
Heat the oil for tempering in a large pot or pan over medium heat.
About 1 min
- 10
Add mustard seeds and allow them to splutter.
About 1 min
- 11
Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
About 1 min
- 12
Stir in grated ginger and finely chopped green chili. Cook for 1 minute.
About 1 min
- 13
Add the finely chopped tomato and cook until soft and mushy, about 3-5 minutes.
About 4 min
- 14
Pour the mashed dal into the tempering. Add jaggery and lemon juice, and bring to a gentle boil.
About 3 min
Cook’s note: Adjust jaggery and lemon juice to your taste for a sweet and sour balance.
- 15
Carefully add the prepared dhokli pieces to the boiling dal, one by one, to prevent them from sticking together.
About 2 min
- 16
Lower the heat and simmer for 10-15 minutes, stirring occasionally, until the dhokli are cooked through and tender.
About 15 min
Cook’s note: The dhokli will float to the top when cooked.
- 17
Garnish with fresh coriander before serving.
About 1 min
Per serving
Nutrition
- Calories
- 351.9kcal
- Protein
- 12.2g
- Carbs
- 49.3g
- Fat
- 13.3g
- Fibre
- 9.2g
- Sugar
- 6.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Dal Dhokli in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to adjust consistency.
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