Dal Dhokli is a beloved dish from the vibrant state of Gujarat, India, known for its rich culinary heritage. This traditional stew combines the wholesome goodness of lentils with homemade pasta, creating a delightful fusion of flavors and textures. The dish is not only a staple in Gujarati households but also a favorite comfort food that warms the soul, especially during chilly evenings or festive gatherings. With its aromatic spices and hearty ingredients, Dal Dhokli offers a satisfying meal that is both nourishing and delicious.
At the heart of Dal Dhokli is the lentil soup, typically made from toor dal (split pigeon peas) or moong dal (split green gram). The lentils are cooked to perfection and seasoned with an array of spices, including turmeric, cumin, and coriander, which infuse the dish with a warm and inviting aroma. The addition of tamarind or jaggery adds a unique tangy-sweet flavor that balances the spices beautifully. This flavorful broth serves as the base for the homemade pasta, or “dhoklis,” which are rolled out and cut into diamond shapes before being gently simmered in the soup until tender.
The preparation of Dal Dhokli is a delightful process that brings families together in the kitchen. Making the dhoklis from scratch allows for creativity and personalization; you can adjust the thickness and size according to your preference. As they cook in the simmering lentil soup, they absorb all the rich flavors, resulting in a comforting dish that feels like a warm hug. The final touch involves garnishing with fresh coriander leaves and a drizzle of ghee, enhancing both the taste and presentation.
Dal Dhokli is often served with an array of accompaniments that elevate the dining experience. A simple salad made of onions, tomatoes, and cucumbers adds freshness, while pickles provide a zesty kick that complements the dish’s richness. Crispy papadum can also be served on the side for added crunch. Together, these elements create a well-rounded meal that delights both the palate and the senses.
Whether enjoyed on a casual weeknight or during festive occasions, Dal Dhokli embodies the essence of Gujarati cuisine—simple yet flavorful, nourishing yet indulgent. Its versatility allows it to be customized to suit individual tastes, making it a cherished recipe passed down through generations. So gather your loved ones around the table and savor this comforting bowl of Dal Dhokli; it’s sure to become a favorite in your home as well!
Comfort in a plate: Authentic Gujarati Dal Dhokli Recipe
Ingredients
For the Dal
- ½ cup toor dal pigeon peas
- 1 medium tomato diced
- ½ tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 1 tsp green chili paste
- salt to taste
For the Dough (Dhokli)
- 2 ½ cups whole wheat flour
- 1 tbsp salt
- 2 tbsp oil
- 1 ½ cups water approx., for kneading
For Tempering
- 2 tbsp oil
- ½ tsp mustard seeds
- ¼ tsp hing asafetida
- 1 tbsp crushed garlic
Other Ingredients
- 3 cups water for boiling dal and dhokli
- ghee or oil (optional, for serving)
- salad, pickle, and papad (optional, for serving)
Instructions
Prepare the Dough for Dhokli
- In a large mixing bowl, combine: 2 ½ cups whole wheat flour, 1 tbsp salt, And 2 tbsp oil.
- Gradually add about 1 ½ cups water, mixing until it forms a firm dough. The dough should be slightly hard in consistency.
- Lightly grease the dough with oil, cover it with a cloth, and let it rest for 30 minutes.
Prepare the Toor Dal
- Rinse ½ cup toor dal, then soak it in water for 30 minutes.
- After soaking, wash the dal 2–3 times and transfer it to a pressure cooker.
- Add 1 medium tomato diced, and cook on high flame for 10 minutes. Once done, turn off the flame and let it rest for 5 minutes before releasing the steam.
- Open the lid and add the following spices to the cooked dal: ½ tsp turmeric powder, 1 tsp kashmiri red chili powder, 1 tsp green chili paste, and salt to taste.
- Mash lightly and mix well.
Temper the Dal
- Heat a pan on medium flame and add 2 tbsp oil.
- Add ½ tsp mustard seeds, letting them sizzle Then add ¼ tsp hing (asafetida) and 1 tbsp crushed garlic, sautéing until fragrant.
- Transfer the cooked dal mixture from the pressure cooker into this pan.
- Add about 3 cups water, stir well, and bring it to a boil.
Roll Out and Add Dhokli
- Take the rested dough and divide it into portions for rolling.
- Roll out each portion into an even circle about 8–10 inches in diameter.
- Cut the rolled dough into small squares (about 1.5 inches each).
- Gradually add these dough squares into the boiling dal in batches (3–4 batches), stirring gently to prevent sticking.
Cook Dhokli
- Cover the pan with a lid and let it cook on medium flame for about 15 minutes until the dhokli is fully cooked.
- Stir occasionally to ensure even cooking.
Serve
- Serve hot with your choice of salad, such as sliced tomatoes or onions. For added flavor, drizzle with a teaspoon of ghee or oil while serving. Optionally, serve with pickle and papad on the side.
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Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Have You Tried This Recipe?
We’d love to hear about your experience with our Gujarati Dal Dhokli recipe! This comforting dish is not only a delightful blend of flavors but also a wonderful way to bring family and friends together around the table. Whether you followed the recipe to the letter or added your own twist, your feedback is invaluable. Did you enjoy the rich lentil soup paired with the homemade pasta? How did your family react to this traditional Gujarati comfort food?
Feel free to share your thoughts, tips, or any variations you tried in the comments below. If you captured any photos of your Dal Dhokli creation, we’d love to see those too! Your insights can inspire others to try this delicious recipe and make it their own. Happy cooking!