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Dal dhokri
Dal with spiced wheat dumplings
Gujarati dal with spiced wheat dumplings
IndianA one-pot Gujarati meal: sweet and sour tuvar dal with kokum and peanuts, with squares of a spiced wheat and gram flour dough simmered in it until tender. If the dal thickens as the dhokri cook, add more water. Garnish with coriander and jini sev and serve hot.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dal
- 6 ½ oz pigeon pea lentils (tuvar dal)1 cup, soaked
- 5 ¼ cups water5 cups, plus extra if needed
- 1 ½ tsp saltor to taste
- 1 cup tomatoes1 cup, liquidized
- 2 tbsp peanuts
- 4 pieces kokum
- 2 tbsp jaggery
- ½ tsp ground turmeric
- 1 tsp ginger paste
- ½ tsp chilli powder
- ½ tsp dal masalasee the dal masala recipe
- 1 tbsp lemon juiceor to taste
For the tempering
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 10 curry leaves
- 3 cloves2–3
- 1 pinch asafoetida (hing)
- 2 tbsp oil
- 1 tbsp ghee
For the dhokri
- 2 ⅛ oz wheat flour½ cup
- 1 ¾ oz gram flour (besan)½ cup
- ¼ tsp ground turmeric
- ½ tsp chilli powder
- ½ tsp asafoetida (hing)
- 2 tbsp oil
- ½ tsp carom seeds (ajwain)
- ¼ cup waterabout ¼ cup
- ½ tsp saltor to taste
To garnish
- 2 tbsp fresh coriander (optional)chopped
- 2 tbsp jini sev (fine gram flour sev) (optional)see the jini sev recipe, or use shop-bought
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Method
0/10 doneStep 1: Drain 6 ½ oz pigeon pea lentils (tuvar dal) and pressure cook with 4 ¼ cups water and 1 ½ tsp salt for 3–4 whistles, until very soft. Blend and sieve the dal.
20 minStep 2: Heat 2 tbsp oil and 1 tbsp ghee in a large pan and add ¼ tsp mustard seeds, ¼ tsp cumin seeds, 10 curry leaves, 3 cloves, 2 cinnamon sticks and 1 pinch asafoetida (hing).
1 minStep 3: Add 1 cup tomatoes and cook for 10 minutes.
10 minStep 4: Add the dal with 2 tbsp peanuts, 4 pieces kokum, 2 tbsp jaggery, ½ tsp ground turmeric, 1 tsp ginger paste and ½ tsp chilli powder and bring to the boil.
5 minStep 5: Meanwhile, mix 2 ⅛ oz wheat flour, 1 ¾ oz gram flour (besan), ¼ tsp ground turmeric, ½ tsp chilli powder, ½ tsp asafoetida (hing), 2 tbsp oil, ½ tsp carom seeds (ajwain) and ½ tsp salt, adding ¼ cup water a little at a time, and knead into a firm dough.
Step 6: Divide the dough into 4 portions and roll each one out into a thin round on a greased tray. Cut into 2.5 cm squares.
Step 7: Add the squares to the boiling dal one at a time, stirring gently so they don't stick together.
Step 8: Cover the pan and simmer until the dhokri are cooked through and no longer taste of raw flour.
15 minStep 9: If the dal thickens too much, add 1 cup water. Add ½ tsp dal masala and 1 tbsp lemon juice and simmer for 5 minutes.
5 minStep 10: Garnish with 2 tbsp fresh coriander and 2 tbsp jini sev (fine gram flour sev) and serve hot.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 14 g
- Carbs
- 45 g
- Fat
- 11 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dal dhokri take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
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