Dal Dhokli with Whole Wheat Dumplings
Equipment
- 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)
Ingredients
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
Instructions
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.