Dal Dhokli ( દાળ ઢોકળી ) Recipe | Wheat Dumplings in Lentil Stew

Introduction of Dal Dhokli (દાળ ઢોકળી) [Wheat Dumplings in Lentil Stew]. Dal Dhokli is the ultimate Gujarati one-pot comfort meal. Imagine soft, diamond-shaped pasta made from whole wheat flour, simmered in a pot of tangy, sweet, and spicy Gujarati dal. It’s a wholesome, filling, and incredibly flavorful dish. It’s like the Indian version of a hearty noodle soup!

Watch recipe video about Dal Dhokli ( દાળ ઢોકળી ) Recipe | Wheat Dumplings in Lentil Stew: Dal Dhokli (Lentil Soup with Homemade Dumplings)

Dal Dhokli is a hearty one-pot meal in which spiced wheat flour dumplings are simmered in a flavorful sweet and spicy lentil soup.

• This dish is a brilliant way to use up leftover Gujarati dal. Just thin out the dal, bring it to a boil, and drop in the fresh dhoklis!
• The ‘dhokli’ (the pasta part) is made from a simple dough of whole wheat flour, spices, and a little oil.

Traditional Value of Dal Dhokli (દાળ ઢોકળી) [Wheat Dumplings in Lentil Stew]. Dal Dhokli is a dish that screams ‘home’. It’s a traditional Sunday lunch in many Gujarati families. It represents a complete, no-fuss meal in a single pot. It’s the kind of dish that is passed down from grandmothers to mothers to children, with each family having its own little secret to make it special.

Why People Love to Eat Dal Dhokli (દાળ ઢોકળી) [Wheat Dumplings in Lentil Stew]? People adore this dish because it’s so comforting and satisfying. The soft, chewy dhokli swimming in the flavorful, soupy dal is a match made in heaven. It’s a beautiful combination of textures and tastes. It’s a warm hug in a bowl, perfect for a lazy afternoon.

When People Eat Dal Dhokli (દાળ ઢોકળી) [Wheat Dumplings in Lentil Stew]? This is a classic weekend lunch dish. It’s a bit of a project, so it’s usually made when there’s more time to relax and enjoy a leisurely meal. It’s especially comforting during the monsoon or winter.

Which Other Dish or Foods Complement Dal Dhokli (દાળ ઢોકળી) [Wheat Dumplings in Lentil Stew]? Dal Dhokli is a complete meal in itself. It has the carbs from the dhokli and the protein from the dal. It is best served hot with a generous drizzle of ghee on top. A side of chopped raw onions adds a lovely crunch, and a squeeze of lemon juice brightens up all the flavors.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Dal Dhokli (દાળ ઢોકળી) [Wheat Dumplings in Lentil Stew]?

• A perfect Sunday plan is, “Aaj ravivar chhe, Dal Dhokli banavjo!” (“It’s Sunday today, please make Dal Dhokli!”).
• When you enjoy it, you might say with a full stomach, “Haash! Pet bharaai gayu.” – “Ah! My stomach is full.”

FAQ about Dal Dhokli (દાળ ઢોકળી) [Wheat Dumplings in Lentil Stew]?

• How do I prevent the dhoklis from sticking to each other? After cutting the dhoklis, toss them with a little bit of dry flour. Also, make sure the dal is at a rolling boil when you drop them in, and add them one by one, stirring gently.
• Can I use any other dal? The classic recipe is always made with tuver dal (pigeon peas) as the base for that signature sweet and sour Gujarati flavor. Using other dals will change the taste completely.

Recipe of Dal Dhokli (દાળ ઢોકળી) [Wheat Dumplings in Lentil Stew] | જાણો Dal Dhokli (દાળ ઢોકળી) [Wheat Dumplings in Lentil Stew] બનાવવાની પરફેક્ટ રીત

Dal Dhokli

Dal Dhokli is a wholesome and comforting one-pot meal where spiced whole wheat flour dumplings (dhokli) are simmered in a flavourful Gujarati dal. It's a Sunday lunch favorite in many Gujarati homes, offering a complete meal that is both delicious and filling. Equipment needed:

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course: Main Course, Side Dish

Cuisine: Gujarati, Indian

Ingredients Equipment Method Video Notes

Ingredients

  

For the Dal:

• 1 cup tuver dal pigeon peas
• All the ingredients for Gujarati Dal as listed in the recipe above

For the Dhokli (Dumplings):

• 1 cup whole wheat flour atta
• 2 tablespoons gram flour besan
• 1 teaspoon red chili powder
• ¼ teaspoon turmeric powder
• ½ teaspoon carom seeds ajwain
• A pinch of asafoetida hing
• 1 tablespoon oil
• Salt to taste
• Water for kneading

Equipment

• Pressure cooker
• Pot for the dal
• Rolling pin and board
• Knife

Method

 

1. Prepare the Dal: Follow the recipe for Gujarati Dal, but make it slightly thinner by adding
2. an extra cup of water, as the dhokli will absorb some of the liquid and thicken it. Keep the
3. dal simmering on low heat.
4. Prepare the Dhokli Dough: In a mixing bowl, combine all the ingredients for the dhokli.
5. Add a little water at a time to knead a firm, smooth dough (similar to puri dough).
6. Let the dough rest for 10-15 minutes.
7. Make the Dhokli: Divide the dough into 2-3 equal portions. Roll each portion into a very
8. thin, large chapati.
9. Using a knife or a pizza cutter, cut the rolled chapati into diamond or square shapes.
10. Cook the Dal Dhokli: Bring the simmering dal to a rolling boil.
11. Drop the cut dhokli pieces one by one into the boiling dal, stirring gently to prevent them
12. from sticking to each other.
13. After adding all the dhokli, let the mixture simmer on medium-low heat for 12-15 minutes,
14. or until the dhokli are cooked through. They will float to the top when cooked.
15. The dal will thicken as the dhokli cooks.
16. Garnish with fresh coriander and a drizzle of ghee.
17. Serve hot as a complete one-pot meal.

Video

Notes

● Ensure the dal is boiling when you add the dhokli pieces; otherwise, they may dissolve or
become lumpy.
● Roll the dhokli as thin as possible for the best texture.
● Some people add leftover dhokli dough balls (muthiya) to the dal for extra texture.