Spicy “Gnocchi”

Dal Dhoklis

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Velvet-soft dumplings called dhoklis are easy to make, and when simmered in a pot of pureed pigeon peas, the resulting curry makes for a nutritionally complete meal in one spicy-hot, creamy-smooth, slightly sweet sauce.


  • ½ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones


  1. Place the pigeon peas in a pressure cooker. Fill the cooker halfway with water and rinse the peas by rubbing them between your fingertips. The water may appear slightly dirty or cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 4 cups