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Dal Dhokli

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A hearty one-pot Western Indian classic — spiced wheat dough diamonds poached in a silky sweet-sour Toor Dal broth, finished with a crackling mustard-ghee tadka.
Course Lunch
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Dough Rest 20 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients

  • For the Dal:
  • 1 cup Tuvar Dal Split Pigeon Peas, washed
  • 4-5 dried Kokum skins or 2 tbsp Tamarind extract
  • 3 tbsp Organic Jaggery Gud, grated
  • 1- inch fresh Ginger
  • 2 Green Chilies
  • 1/2 tsp Turmeric powder
  • 1 tsp Kashmiri Red Chili powder
  • 1 tsp Coriander-Cumin powder
  • 1/4 cup Raw Peanuts
  • Salt to taste
  • 3 cups Water
  • For the Dhokli Dough:
  • 1 cup Whole Wheat Flour Atta
  • 2 tbsp Besan Gram Flour
  • 1/4 tsp Ajwain Carom seeds, crushed
  • 1/4 tsp Turmeric
  • 1/2 tsp Red Chili powder
  • 1.5 tbsp Cold-pressed Groundnut Oil
  • Ice-cold water as needed
  • Salt to taste
  • For the Tadka:
  • 2 tbsp Ghee or Groundnut Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • A pinch of Hing Asafoetida
  • 2 sprigs fresh Curry leaves
  • 1 whole dried Red Chili broken

Instructions

  • Pressure-cook or slow-boil the washed Tuvar dal with 3 cups of water, a pinch of turmeric, and a drop of oil until completely soft. Blend into a smooth emulsion using a churner or whisk.
  • Combine whole wheat flour, besan, salt, and dry spices. Rub in groundnut oil until the mixture resembles coarse sand. Add ice-cold water gradually and knead into a stiff, firm dough. Rest for 20 minutes covered with a damp cloth.
  • Divide dough into 3 equal portions. Roll each out to 1.5mm thickness. Cut diagonally at 45-degree angles to form diamond shapes. Use a drop of oil — not dry flour — for rolling.
  • Bring the dal to a gentle rolling simmer. Stir in kokum, jaggery, ginger-chili paste, raw peanuts, and ground spices.
  • Drop dough diamonds into the boiling dal one by one, stirring gently after every few additions to prevent sticking.
  • Lower heat to medium-low, cover, and poach for 12-15 minutes until dhoklis turn translucent amber and float to the surface.
  • For the tadka: heat ghee until shimmering. Add mustard and cumin seeds. When they crackle, add broken red chili, curry leaves, and hing. Flash-fry 5 seconds, then pour into the dal and seal the lid for 2 minutes.
  • Serve immediately in heavy metal or clay vessels, topped with a pour of hot ghee, finely minced raw onions, and a squeeze of fresh lime juice.