Step-by-step Dal Dhokli Recipe

Name: Dal Dhokli Recipe step-by-step Recipe
Prep time: 10 min
Cook time: 5 min
Ingredients: Tuar/Arhar dal or pigeon peas 1 cup (or use a combination of lentils); 1/2 tsp. turmeric powder; 1 tsp chilli powder; Salt; 1 cup Whole wheat flour (kneaded with ajwain and salt); 2 tbsp. ghee; 1 tsp. jeera (cumin seeds); 1 pinch heeng (asafoetida); 2-3 broken dry red chillies; 1 small onion (finely chopped); 2-3 cloves garlic; Chopped coriander leaves; Lime juice

By Rachna Published: Jul 8, 2015 · Modified: Oct 7, 2022 59 Comments

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Dal dhokli has been a childhood favorite of mine, sort of like soul food for me. Incidentally, in my home it was called dal baati. But it is nothing like the elaborate Rajasthani stuff. It is a simple dal and roti recipe with a twist. This is not the Gujarati dal dhokli recipe either but how it was made in my home on many afternoons. When you have it piping hot, it is bliss! I do crave for it sometimes and now the kids have taken onto it as well.

Here is how to make dal dhokli:

Ingredients:

Tuar/Arhar dal or pigeon peas 1 cup (or use a combination of lentils)

½ tsp. turmeric powder

1 teaspoon chilli powder

Salt

For the dumplings:

Whole wheat atta dough just like for chapatis kneaded with salt and ajwain seeds (carrom seeds). You may also use pearl millet dough to make this recipe gluten free and more nutritious.

For the tempering (tadka):

2 tbsp. ghee

2 tbsp. peanuts

1 tsp. jeera (cumin seeds)

1 pinch heeng (asafoetida)

2-3 broken dry red chillies

1 small onion finely chopped

2-3 cloves garlic

For garnish:

Chopped coriander leaves

Lime juice

Step-by-step Recipe:

Wash the dal well. Keep it soaked for half an hour.

2. Add water to cover it and add turmeric powder, salt and chilli powder.

3. Boil it in a pressure cooker for 2-3 whistles till cooked.

4. Meanwhile, prepare the dumplings. To make these, roll out large, slightly thick rotis with your rolling pin. Cut them in diamond shapes. Mine are looking more rectangular than diamond shaped here. 🙂

5. Now drop them one by one into the boiling dal mixture. I normally put around 2 such rotis per person. Keep making them, cutting them and putting them in the boiling dal. Take care not to mish mash them together.

6. Add more water if needed. Now cook them along with the dal for about 5-10 minutes till they are cooked. You may add some peanuts to the boiling dal dhokli or fry the peanuts along with tempering. Add more water if the dal seems too thick. Check taste for salt.

7. Before serving, prepare the tempering. Take ghee in a pan. Let it heat. Now add cumin seeds and allow them to sputter. Add in the heeng and broken dry chillies. Cook for 30 seconds. Add the peanuts. Now add in the chopped onion and garlic. Fry till they are slightly caramelized/browned. I love that taste. Now tip in this tempering into the dal dhokli.

Mix well. Garnish with coriander leaves and serve after sprinkling lime juice. You must serve this hot else it becomes thick and sticky later. A simple dish, it is a complete meal and very satisfying too. Enjoy!

Notes

This is not Gujarati but more a UP dish similar to dal ka dulha.
You can make your roti dough more spicy with addition of other spice powders if you like and even other flours as well.
The beauty of this dish is in its simplicity.
Have it hot or it gets very thick.

If you try it, let me know how it turned out.

📖 Recipe Card

Dal Dhokli Recipe step-by-step Recipe

Rachna Parmar

This is a tasty one-pot meal recipe made with lentils, rotis and spices. It is super tasty, delicious and easy to make for those lazy weeknights. Very comforting too.

5 from 1 vote

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Prep Time 10

Cook Time 5

Course One pot meal

Cuisine Indian, North Indian | UP style

Servings people

Calories 190 kcal

people

Equipment

Pressure cooker