Recipe: Gujarati Dal Dhokli

A comforting Gujarati one-pot meal of soft wheat dhokli simmered in mildly sweet, tangy and spiced toor dal, finished with ghee and coriander.

Prep time: 20 mins | Cook time: 25 mins | Servings: 6

Ingredients

For the dal:

• ¾ cup arhar dal, washed and soaked
• 2 tbsp raw peanuts
• ½ tsp turmeric powder
• 1 tbsp ghee
• 1 tsp cumin seeds
• A pinch of asafoetida
• 1 tomato, finely chopped
• 3 cloves
• 1 small cinnamon stick
• 2 tsp jaggery powder
• 2 tsp lemon juice
• 2 tsp fresh coriander, chopped
• Salt, to taste
• 3 cups water, or as required

For the dhokli:

• 1 cup whole wheat atta
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 2 tsp oil
• Salt, to taste
• Water, as required

Get the ingredients here

Method

1. To make the dhokli, combine the whole wheat atta, red chilli powder, turmeric powder, salt and oil in a bowl. Add water gradually and knead into a medium-soft dough. Cover with a damp cloth and set aside.
2. Add the soaked arhar dal, peanuts, turmeric, salt and 3 cups water to a pressure cooker. Cook for 4–5 whistles, or until the dal is completely cooked.
3. Heat ghee in a kadhai over medium heat. Add cumin seeds and let them crackle. Add the cloves, cinnamon and asafoetida.
4. Add the chopped tomato and cook until softened.
5. Add the cooked dal and jaggery. Mix well and simmer for a few minutes. Add a little water if the dal is too thick.
6. Divide the dough into small portions and roll each into a medium-thick roti.
7. Cut the rolled dough into small diamond-shaped pieces.
8. Bring the dal to a gentle boil and add the dhokli pieces one at a time, stirring gently so they do not stick together.
9. Cook for about 5–7 minutes, or until the dhokli is cooked through and soft.
10. Turn off the heat and stir in the lemon juice and chopped coriander.
11. Transfer to a serving bowl and drizzle with a little ghee before serving.

Tip: Keep the dhokli pieces medium-thin so they cook evenly without becoming too doughy.