Dal Dhokli

This week, we bring you a recipe all the way from Gujarat - Dal dhokli. Some dishes don’t just fill your stomach - they slow the day down, and Dal Dhokli is one of them: soft wheat dumplings simmered in sweet-tangy dal, bubbling gently until the whole kitchen smells like comfort. It’s the kind of one-pot meal that feels simple, nostalgic, and deeply satisfying with every spoonful.

Ingredients for Dal Dhokli

For Dal

• Toor dal – 1 cup

• Turmeric powder – ½ tsp

• Salt – 1 tsp

• Tamarind pulp – 2 tbsp

• Jaggery – 1 tbsp

• Red chilli powder – 1 tsp

For Tempering

• P Mark Mustard Oil – 2 tbsp

• Mustard seeds – 1 tsp

• Cumin seeds – 1 tsp

• Curry leaves – 10–12

• Hing – 1 pinch

• Garlic (chopped) – 1 tbsp

For Dhokli

• Whole wheat flour – 1 cup

• Turmeric – ¼ tsp

• Red chilli powder – ½ tsp

• Salt – ½ tsp

• Oil – 1 tbsp

• Water – as needed

Garnish

• Fresh coriander – 2 tbsp

• Lemon juice – 1 tbsp
  

Method for Dal Dhokli

1. Pressure cook toor dal with turmeric and water until soft. Whisk lightly till creamy and smooth.

2. Mix flour, spices, salt, and oil. Add water gradually and knead into a soft dough. Rest for 10 minutes, then roll thin and cut into small diamond shapes.

3. Add tamarind pulp, jaggery, red chilli powder, and salt to the cooked dal. Let it simmer gently - the aroma should turn sweet-tangy.

4. Heat mustard oil until it reaches a light smoking point, reduce the heat, then add mustard seeds, cumin, curry leaves, hing, and garlic. Let the crackling release that nutty fragrance and pour it into the dal.

5. Drop the cut pieces into simmering dal and cook for 10–12 minutes, stirring occasionally so they don’t stick. The dhoklis will puff slightly and turn soft.

6. Finish with coriander and a squeeze of lemon juice. Give it one final stir — thick, silky, and comforting.

7. Your Dal Dhokli is ready! Serve hot with a drizzle of ghee or a spoon of pickle on the side — and watch the bowl empty faster than expected.

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