Dal Dhokli

Name: Dal Dhokli
Yield: Serves 4
Cuisine: Indian
Ingredients: ⅛ tsp carom seeds/ajwain; 8–10 curry leaves; small pinch of asafoetida; 2–3 green chillies, slit; 1 bay leaf; 1 tbsp lemon juice; 2 tbsp roasted peanuts, crushed; 1 tbsp gram flour/besan; 80 g/3 oz/½ cup wholemeal/wholewheat flour; 1 clove; 2 tbsp chopped fresh coriander/cilantro; 1 tbsp ghee; ½ tsp Kashmiri chilli powder; 2 tbsp rapeseed/canola oil; ½ tsp mustard seeds; ¼ tsp ground turmeric; 4–5 tbsp water; 1 tsp rapeseed/canola oil; ½ tsp cumin seeds; 2.5 cm/1 in cinnamon stick; 3 tbsp rapeseed/canola oil; 1 tsp salt, or to taste; 450 ml/16 fl oz/1¾ cups water, or as needed; 5–6 garlic cloves, crushed; pinch of asafoetida; 50 g/1¾ oz tomatoes, chopped; ½ tsp salt; 150 g/5 oz/scant 1 cup toor dal (split pigeon peas); 2 dried red chillies, broken in half

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

A traditional Gujarati one-pot dish of simmered wholemeal/wholewheat flour dumplings in a thin dal.

Ingredients

Dal

150 g/5 oz/scant 1 cup toor dal (split pigeon peas)

Asia
India
Gujarat
Vegetarian

Method

Wash the toor dal under cold running water until the water runs clear, then leave to soak in plenty of fresh water for 15–20 minutes.

Heat the oil in a large pan over a medium heat. Add the garlic and sauté for 2–3 minutes, then add the soaked lentils, measured water and salt. Bring to the boil, then simmer until the lentils are cooked, about 15–20 minutes.

Meanwhile, make the d