Gujarati Dal Dhokli

Gujarati Dal Dhokli is a traditional, hearty one-pot meal from Gujarat — a delightful combination of spiced wheat flour dumplings simmered in a sweet, tangy, and flavorful tuver dal (pigeon pea lentil). This comforting dish is a favorite in Gujarati homes and makes for a wholesome, satisfying meal.

Ingredients

• 250 g tuver dal (pigeon pea lentil)
• 200 g wheat flour
• 3 green chillies
• 3 tbsp green chilli paste
• 50 g groundnuts
• 25 g cashew nuts
• 1 tbsp turmeric powder
• 1 tbsp mustard seeds
• 3–4 cloves
• 2 cinnamon sticks
• 2 tomatoes
• 1 tbsp tamarind
• 100 g brown sugar (jaggery)
• Salt to taste
• 1 tbsp garam masala
• 1 tsp ajwain (carom seeds)
• 4–5 tbsp oil
• 2 tbsp red chilli powder
• A pinch of asafoetida (hing)
• ½ cup cilantro (coriander) leaves
• 3–4 tbsp ghee

Method

1. Prepare the dough:

   • Sift the wheat flour into a large bowl.
   • Add salt, turmeric powder, ajwain, and red chilli powder.
   • Mix well, then pour in the oil and knead the dough into a soft, pliable consistency, similar to roti dough.
   • Cover and rest the dough for 10–15 minutes.

2. Cook the dal:

   • Wash the tuver dal thoroughly and pressure cook with enough water for three whistles or until soft.
   • Once cooked, lightly mash the dal and set aside.

3. Prepare the tempering:

   • Heat a mix of oil and ghee in a large pot.
   • Add cloves, cinnamon sticks, and mustard seeds.
   • When the mustard seeds begin to splutter, add curry leaves, green chillies, and a pinch of asafoetida.

4. Flavor the dal:

   • Pour the cooked dal into the pot and stir well.
   • Add tamarind water, brown sugar, cashew nuts, groundnuts, garam masala, and red chilli powder.
   • Mix in tomato pulp, turmeric powder, salt, and about 2 cups of water.
   • Bring the dal to a gentle boil, allowing all the flavors to combine.

5. Add the dhokli:

   • Roll out the prepared dough into large thin rotis.
   • Cut them into small diamond or square-shaped pieces.
   • Drop the pieces into the boiling dal, stirring gently to prevent sticking.
   • Simmer for 10 minutes, stirring occasionally, until the dhokli pieces are cooked through and soft.

6. Garnish and serve:

   • Add a spoonful of ghee for richness and garnish with freshly chopped cilantro leaves.
   • Serve hot as a complete meal.

Note: You can also add small kachoris made with green peas, coconut, or vegetables into the boiling dal for a delicious variation.