Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Dal Dhokli

Traditional 6. Dal Dhokli recipe

🧺 Ingredients

• Toor dal: 150g (¾ cup)
• Water: 750ml (3 cups)
• Turmeric powder: 2g (¼ tsp)
• Salt: 6g (1.25 tsp)
• Whole wheat flour (atta): 150g (¾ cup + 2 tbsp)
• Salt: 3g (½ tsp)
• Turmeric powder: 1g (⅛ tsp)
• Red chili powder: 2g (⅜ tsp)
• Cumin powder: 2g (⅜ tsp)
• Oil: 10ml (½ tbsp)
• Water: 90-120ml for dough (3-4 tbsp)
• Fenugreek leaves (methi): 15g, chopped fine, optional
• Oil: 30ml (2 tbsp)
• Mustard seeds: 3g (½ tsp)
• Cumin seeds: 3g (½ tsp)
• Fenugreek seeds: 2g (⅜ tsp)
• Curry leaves: 10 leaves
• Asafoetida (hing): pinch
• Dried red chili: 1 whole
• Ginger: 10g, chopped fine
• Jaggery: 15g (1 tbsp)
• Lemon juice: 10ml (½ tbsp)

👩‍🍳 How to make Dal Dhokli

1. *Dhokli (prepare first):*
2. In a bowl, mix wheat flour, salt, turmeric, red chili powder, cumin powder, and 15g chopped methi (if using).
3. Add 10ml oil. Rub into flour with fingers until breadcrumb texture.
4. Add water gradually, knead into soft dough (slightly stiff, not sticky). Should come together in 2-3 minutes.
5. Knead for 2 minutes until smooth. Cover with damp cloth. Set aside.
6. *Dal:*
7. In a 3-liter pressure cooker, add toor dal and 750ml water.
8. Add turmeric and salt. Stir.
9. Close lid. Cook on high heat: once steam emerges steadily (1 minute), close vent.
10. Cook 4 whistles (8 minutes) on medium heat. Turn off heat. Let pressure release naturally (3 minutes).
11. Open lid. Dal should be soft and cooked (check: no hard center when mashed).
12. *Prepare Dhokli strips:*
13. On a clean, slightly oiled surface, roll dough thin (2-3mm thickness) into 20cm × 15cm rectangle.
14. Cut into diamond shapes: Make parallel cuts 2cm apart diagonally in both directions (creates diamond-shaped pieces, about 2cm × 2cm).
15. You should have 30-35 diamonds.
16. *Combine:*
17. Bring dal to a rolling boil in the cooker on high heat without lid (3 minutes).
18. Gently drop dhokli pieces one by one into boiling dal, stirring frequently to prevent sticking to bottom.
19. Once all dhokli added, dal will appear cloudy/murky momentarily—this is normal.
20. Stir occasionally. Cook 5-7 minutes until dhokli pieces float and are fully cooked (texture: soft, chewy, not hard).
21. Dal consistency should be like thick soup.
22. *Tempering:*
23. Heat 30ml oil in small pan on high heat (45 seconds) until shimmering.
24. Add mustard seeds. Wait for popping sound (10 seconds).
25. Add cumin seeds and fenugreek seeds. Fry 5 seconds.
26. Add asafoetida, dried chili, and ginger pieces. Fry 10 seconds until fragrant.
27. Add curry leaves, fry 3 seconds.
28. Pour entire tempering into dal-dhokli, stir well.
29. Add jaggery and lemon juice. Stir. Taste and adjust salt.
30. Simmer 2 minutes on medium heat.
31. Dhokli: Soft, tender, no raw flour taste
32. Dal: Creamy, coats spoon
33. Oil: Visible on surface

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