There’s nothing quite like curling up with a bowl of hot dal dhokli on a cozy afternoon. This hearty one-pot meal is pure comfort food—warm, flavorful, and totally satisfying. Originating from the heart of Gujarati cuisine, dal dhokli is often called "desi pasta in dal," but don't let that playful nickname fool you. This dish is packed with protein-rich lentils, aromatic spices, and whole wheat dumplings that soak up all that tangy-sweet, spiced dal goodness. It’s the kind of meal that brings you back to your roots, especially if you’ve grown up with a love for Gujarati recipes or Pakistani food traditions.
Dal Dhokli with Whole Wheat Dumplings
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Indian
Pressure cooker or Instant Pot (for faster dal cooking)
Rolling pin and board (for shaping dhoklis)
Large heavy-bottomed pot or Dutch oven (for final simmer)
Knife or pizza cutter (for cutting dumplings)
For the dal (lentil base)
- 1 cup toor dal split pigeon peas, washed and soaked for 30 minutes
- 1 tablespoon ghee or oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida hing
- 8 –10 curry leaves
- 1 dried red chili
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1 tablespoon grated jaggery or sugar
- 1 tablespoon tamarind paste
- Salt to taste
- 4 cups water
- Fresh coriander chopped (for garnish)
For the dhokli (whole wheat dumplings)
- 1 cup whole wheat flour
- 1/2 teaspoon carom seeds ajwain
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1 teaspoon oil
- Water as needed to knead a firm dough
Cook the Dal
In a pressure cooker or Instant Pot, cook the soaked toor dal with water until soft (about 3 whistles or 12 minutes on high pressure). Mash the dal lightly once cooked.
Prepare the Dhokli Dough
Combine wheat flour, spices, salt, and oil.
Gradually add water to knead into a stiff dough. Rest it for 10 minutes.
Roll and Cut Dhokli
Roll out the dough into a thin sheet. Cut into diamond or square shapes—about 1 inch in size.
Temper the Dal
In a large pot, heat ghee. Add mustard seeds, cumin, hing, curry leaves, and dried red chili. Add turmeric, red chili powder, and coriander powder. Pour in the mashed dal and mix well.
Flavor the Base
Add jaggery, tamarind paste, and salt. Bring the dal to a gentle boil.
Add the Dhoklis
Drop the cut dough pieces into the simmering dal one by one. Stir occasionally to prevent sticking. Let cook for 15–20 minutes, or until the dumplings are soft and cooked through.
Garnish and Serve
Top with fresh coriander. Serve hot with a squeeze of lemon if you like it extra tangy.
Pairings
Dal dhokli is a complete meal in itself, but it pairs beautifully with a light veg pulao or a chilled glass of chaas (buttermilk). You can even enjoy it alongside papad and a fresh chaat-style salad for a crunchy twist. Got leftovers? Thicken it up the next day and serve it as a cozy twist on dal chawal recipe with plain rice.
FAQs
1. Can I use different dals for this recipe?
Yes! While toor dal is traditional in dal dhokli recipe gujarati style, you can mix in moong dal or try it with masoor for a variation. If you’re exploring dal recipes or dal recipe Indian style, it’s fun to experiment. Just avoid using urad dal recipes here, as they can turn too creamy and overpower the dish.
2. Is it okay to use store-bought tamarind paste?
Absolutely. It adds the tangy note that balances the sweetness of jaggery—essential in Gujarati dal.
3. Can I make this in an Instant Pot?
Yes! Make the dal in the Instant Pot using the pressure cook function, then switch to sauté mode to temper and cook the dumplings. It’s a great option for busy weeknights and fans of instant pot dal methods.
4. Are there other versions of dal dhokli in South Asia?
Yes, there are variations found in Pakistani food as well, though the Gujarati version is most popular. You’ll also find similarities in dal khichdi recipes from different regions.
5. What type of wheat flour should I use?
Regular atta (whole wheat flour) used for chapatis is perfect. It adds a hearty, rustic texture to the dumplings.
