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Thursday, 29 March 2018

Gujarati Dal Dhokli Recipe / Whole Wheat Pasta in Lentil Stew

Dal Dhokli is a delightful traditional Gujarati dish in which spiced dhokli (thick pasta of whole wheat flour ) are boiled and simmered in a mildly sweet , tangy and spiced dal ( pigeon pea stew).  This one pot vegetarian dish is a complete meal on its own and is very filling and healthy. Serve it as a Sunday breakfast or as brunch with some salad and roasted papad and you are sorted. Dal dhokli is a comfort food and very similar to the Maharashtrian dish dal chakolya / varan phal. The recipe is very easy to follow and requires basic ingredients which are almost always present in an Indian kitchen pantry.                                                                                                  

For the month of March, we bloggers of the Facebook group , Shhhhh Cooking Secretly Challenge went on a virtual trip to Indian state of Gujarat. Gujarati Cuisine offers wide range of vegetarian dishes with unique style of cooking , and perfect blend of flavors. The dishes are mildly spiced and the combination of sweet and tangy flavors lend palate pleasing taste to the food. I love Gujarati food as it is very much similar to Maharashtrian Cuisine. In the challenge i was lucky enough to be paired with a Gujju . My partner Mayuri Patel is a very humble person , a talented food blogger who blogs at MayurisJikoni , do check out her space for some wonderful recipes and food tales. She gave me whole wheat flour and tuvar dal ( pigeon pea) as my secret ingredients and without any second thought , i knew i would make Dal Dhokli using those healthy ingredients. In return , i gave sesame seeds and rice flour as secret ingredients to her and she came up with a delectable Whilte Dhokla / Idra using those ingredients. Click on the highlighted word for the recipe .


Preparation time: 45 minutes
Cooking time: 35-40 minutes
Serves: 4

Ingredients for Dal:
  • 1/2 cup pigeon pea / Tuvar / Arhar dal
  • 2 tablespoon peanuts
  • 1 tomato finely chopped
  • 2 green chilies, finely chopped
  • 2 sprig curry leaves
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 3-4 cloves of garlic
  • Pinch of asafoetida / hing
  • 1/4 teaspoon turmeric powder
  • 2 tablespoon jaggery powder
  • 2-3 petals of dried kokum 
  • Small bunch of fresh coriander leaves
  • 2 tablespoon ghee / oil
  • Salt to taste
Ingredients for Dhokli:
  • 1/2 cup whole wheat flour
  • 1 tablespoon chick pea flour / besan
  • 1/4 teaspoon carom seeds / ajwain
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chilly powder
  • 1/2 teaspoon cumin coriander powder
  • Salt to taste
  • 1 tablespoon oil
  1. Rinse the tuvar dal in 2-3 changes of water and soak in enough water for about half hour. Soaking step is optional, but it certainly saves the cooking time. Now take a 3 liter pressure cooker and add this dal in it with 2 cup water . Keep a small bowl with peanuts in it . Close the lid and pressure cook the dal for 3-4 whistles and simmer for 10 minutes. 


2. While the dal is getting cooked, we can prepare the dough for the dhokli. For that in a bowl , take all the ingredients listed under Dhokli. Mix well. Now adding very little water at a time , knead the flour into a stiff dough. Cover the dough and keep aside for 10-1 5 minutes.

3. Put off the flame and allow the cooker to cool down completely before opening the lid. The cooked dal should be mushy. Using a wooden ladle or hand blender, churn the mashed dal very well until smooth.


4. Heat a wok and add ghee or oil to it. Add mustard seeds. Let them splutter . Now add cumin seeds. Once they crackle, add chopped green chilly and curry leaves. Saute for few seconds.

5. Now add chopped or minced garlic and stir fry for 1-2 minutes . Add chopped tomatoes and saute well. Add the cooked dal , followed by turmeric powder and asafoetida . Add 2 cups water and stir well.

6. Add the boiled peanuts, jaggery powder , kokum and salt. Allow the dal to boil. While the dal is boiling, we will prepare the dhokli.

7. For that knead the dhokli dough which is resting for a while now. Divide it into  2 equal portions and roll out each portion using a rolling pin. Now with a sharp knife cut diamond shapes or long strips of the dough and start adding 3-4 dhokli into the boiling dal. Keep stirring so that the dhokli do not stick to each other. Roll out the remaining portion and keep adding dhoklis to the boiling dal while stirring continuously. Take care not to add the dhokli all at once.

 8. Once all the prepared dhoklis have been added , simmer the dal and allow to cook until the dhokli are soft and can be broken easily between fingers. Lastly add the finely chopped coriander leaves and put off the flame. You may squeeze out juice from a lemon if you feel the kokum has not imparted the desired tartness to the dal. Serve the dal dhokli in individual bowls or plate while hot , top it with pure ghee and enjoy !

  • If you do not have kokum , you may add tamarind pulp to the dal. You may squeeze out juice from a lemon if you feel the kokum has not imparted the desired tartness to the dal.
  • Do not add all the dhokli to the boiling dal at once, keep adding 3-4 dhokli at a time while stirring continuously so that they do not stick to each other. 

    I hope you would love to try out this healthy and delectable Gujarathi Dal Dhokli for yourself. If you do so , feel free to share your feed back with us. Follow us on #Facebook , #Instagram , #Twitter   and #Google+ for more recipes and new updates. 

For more dishes from Gujarathi Cuisine, do check the following posts from my blog





  1. Sooo yumm and comfort food. Looks amazing dear Poonam.. Lovely share

  2. A lip smacking dal dhokri Poonam. Usually we don't add curry leaves to it but next time I will add some. You could try adding vegetables to it to make it into a wholesome meal. I usually add peas, carrots, guava, French beans and whenever in season lilva, and papdi. Don't know what's it call in Hindi.

    1. Thank you di for your tips and inputs ...the dal dhokli turned out great..and my family loved it. I will try adding vegetables next time for a more filing and wholesome meal 😍

  3. Dal Dhokli (and its Maarashtrian cousin Varan Phala) are amongst my favourite one-dish meals. Add a dollop of ghee to this and I am in heaven. :D

  4. Beautiful click! The dal dhokli looks just perfect! :)

  5. Loved the step by step pictures and the effort that went into the making of this delicious Dal Dhokli. Great share poonam and the pictures do full justice.

  6. very nicely explained and the pics are good too

  7. Dal dhokli looks mouthwatering Poonam. Comfort and delicious dish. Loved it.

  8. On a cold winter day, a bowl of dal dokli and life is set. love it.

  9. comforting one bowl meal with some salad becomes super awesome meal...lovely share

  10. This looks amazing. Gujrati cuisine has a lot of dishes that have besan in them😊

  11. Yummy looking Dal Dhokla Poonam!Awesome recipe!

  12. Feel like inviting myself to enjoy this super delicious dal dhokli, simply irresistible.

  13. Wow! Gujarati cuisine has so much to offer! I took some time to go through the recipe -its easy though there are quite a few steps to take. I have a stock of kokum waiting to be used, and am eager to try this out soon! Thanks for sharing

    1. Yes di, the recipe is easy to follow. Kokum lends a lovely flavor to this dish. Do give it a try. Thank you.

  14. Which is Y I support the 26/11 attacks on Hindoosthan ! They were designed to kill the Bania filth (Marwari-Gujarati-Kayastha scum) at one shot.

    Kasab and his ilk lost the plot - as they started the rape orgies. They lost focus.

    It is the Bania filth who worked as spies for each invader into Hindoosthan ! They also funded the wars of the Mughals and Sakas and Huns. There is not one 1 record in history of them having stood up for anything !

    The Birlas,Goenkas,Bajajs and other bania filth built their empire by sending their women to Nehru for his peccadilos.They also funded Ambedkar in London - result that - Ambedkar spoke not one word against the Bania vermin !

    95% of the NPA and Bank Frauds in North India upto the borders of the Vindhyas are on account of Bania vermin ! No one talks of the said statistic as every media house is owned and managed by banias or has 75% of the advert revenue from Banias

    The entire banking system is designed as a wealth transfer system to move funds from Indian clowns in SB accounts and Fancy Bonds - which funds Banias ,who steal the money for Netas ,and the avail of CDR/OTS

    What is a Gujarati – who are also called Bastards in the Mahabharata ! dindooohindoo

    The Mahabharata , Book 8: Karna Parva ,Section 45

    The Pancalas observe the duties enjoined in the Vedas; the Kauravas observe truth; the Matsyas and the Surasenas perform sacrifices, the Easterners follow the practices of the Shudras; the Southerners are fallen; the Vahikas are thieves; the Saurashtras are bastards.

    The Gujaratis are also termed as a race of Miscegnation – in the Mahabharata ! That word refers to those born of unnatural sex ! Gujaratis are a Bastard race ! They swap wives ! And they do it openly and ADVERTISE IT OPENLY !

    https://gujarat.locanto.net/tag/couple-swapping/ http://gujarat.lookingmale.com/WIFE-SHARING/Couple-Swapping-in-gujarat.html

    Similarly, The Rajasthanis are also sons of prostitutes as under :

    Sample these Rajasthani sons of harlots born out of Nata Pratha - which is basically child prostitution for a fee !


    And these Gujaratis like I said are a breed born of harlots and have a system of organised prostitution by registration - called Maitri Karar - which is registered by the DM


    These vermin have to be exterminated en masse. It was Kasab and the Mujahideen who reckoned their evil.Their evil is also recorded in the ,Mahabharata as a bastard race

    Kasab is a Che Clone ,with the look of Al Pacino ! May Allah rest his soul !

  15. Thanks for writing it's really helpful
    thanks for sharing.
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