Dal Dhokli

 Dal dhokli is an Indian Gujarati dish (Gujarat is a state in the western part of India) made by boiling thick wheat flour pieces (dhokli) in a pigeon pea stew (dal).It is considered a comfort food.
But there are other states of India who prepare this delicious dish with little variation. This is my version of Dal-dhokli ,I avoid sweet in it as I like the salty version this mouth watering dish.





  • 1 cup toovar dal boiled and churned (Piegon peas )
  • For Tempering
  • 2 tbsp. ghee
  • 1  tspn. cumin seeds
  • 1 tbsp. mustard seeds
  • Few Curry leaves
  • 2 cinnamon sticks
  • 3 cloves
  • 1-2 red dry chillis
  • 1/4 tsp asafoetida
  • 1  tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • 1  tspn cumin powder
  • 1 tspn coriander powder
  • Coriander leaves chopped
  • 6-8 dried kokums ( Or 1 & 1/2 tomatoes deseeded & finely chopped)
  • Salt to taste
  • Jaggery to taste (optional ,only if you like little sweet taste)
  • For Dhokli
  • 1 cup wheat flour
  • 1/2 tsp. red chilli powder
  • 1/2 tsp turmeric powder
  • Salt to Taste
  • 1/4 tsp Asafoetida
  • 1 tbsp. ghee


To make dal

  • Pressure cook 1 cup of toovar dal with some water and then churn it with a blender.
  • Heat ghee in a deep bottom pan or Kadai and add  mustard seeds, cumin seeds, dry red chilies,cinnamon sticks, cloves, curry leaves and asafoetida into it.
  • Add the toovar dal and mix them properly. Let it come to boil.
  • After the dal starts boiling add red chilli powder, turmeric powder, coriander and cumin seed powder, salt and 2 cups of water into it and mix them well.
  • Add a couple of jaggery cubes (as per taste) and a few dried kokum( Or tomatoes) to the dal and let it boil for 7-8 minutes.
  • To make dhokli
  • Take wheat flour, turmeric powder, red chilli powder, asafoetida, salt, ghee and water in a bowl, mix all the ingredients and knead a dough.
  •  Wet your palm and press over the dough to prevent it from drying out and let the dough rest for 15 minutes.
  • Make a big ball of the dough, dust it in some dry wheat flour and roll it into a thin roti. Cut the roti into small square pieces and sprinkle some dry flour over them.
  • Drop the dhoklis in the centre of the boiling dal, stir them well and cover the vessel with a lid to let it boil for 12-15 minutes.
  • Keep stirring in between to prevent the dhoklis from sticking to each other.
  • Add some coriander leaves to the dal and dal dhokli is ready to be served.
  • To garnish, put some boiled peanuts (optional), finely chopped onions (optional) and squeeze some lemon juice in it.
  • Enjoy this dish 🙂 Ting !!!!

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