BM #121 Week 3 Day 1 - 

This week I shall highlight some dazzling dals. Dal Dhokli is the ultimate comfort dal which is spicy, tangy and sweet all in every bite. This is something like an Indian Pasta dish.

The classic Gujarati Dal will definitely become a family favorite just as it has become ours. This is a perfect dal to make when one runs out of veggies  :).

Recipe Source here
Ingredients - 

For Dhoklis - 
Whole Wheat Flour 1 cup + more for dusting
Besan 1 1/2 Tbsp
Salt, Turmeric, Chili powder as needed
Ajwain / Vaamu 1/4 tsp
Oil 1 Tbsp
For The Dal - 
Toor Dal 3/4 cup
Salt and Turmeric as needed
Jaggery 2 Tbsp
Ginger-Green Chili paste 1 tsp
Tamarind Extract 2 Tbsp or 5 kokum soaked in water and drained
Chili Powder 1/2 tsp (or to taste)
Cashews broken 3 Tbsp
Coriander leaves chopped for garnish
Seasoning (Ghee 1 Tbsp, 1/4 tsp Cumin seeds, 1/4 tsp Mustard seeds 1/4 tsp, Asafotida 1/4 tsp, Red Chilies, Cinnamon 1 inch, Cloves 2)

Method Of Preparation -
For the Dhoklis - 
Combine all the ingredients listed under 'For Dhoklis' and knead into a stiff dough. Cover and set aside for 15 minutes.

Divide the dough into 5-6 portions and roll out into 8 inch circular rotis using as little wheat flour to dust as possible.

Heat the rolled out rotis on a hot griddle on both sides and set them aside. No need to cook through but just heat them through.

After the rotis are cooled, cut them into small diamond or square shaped pieces and set them aside.

For the Dal -
Wash, drain and cook the toor dal with 2 cups of water in a pressure cooker for 15-20 minutes.

After it is safe to remove the dal from the pressure cooker, blend the dal into a fine paste adding about a cup or two of hot water.

Make a thin broth adding about 2-3 more cups of water and mix well.

Heat a stock pot, add ghee and the rest of the seasoning in the order listed.

After the spices are aromatic, transfer the dal into the seasoning pot, adding turmeric, salt, tamarind extract, jaggery, ginger-green chili paste, red chili powder, cashews, curry leaves and let the dal cook for about 5-7 minutes.

Just before serving, heat the dal and once it comes to a rolling boil, gently drop the dhoklis pieces one by one and let them cook for a minute or two while stirring continuously.

Serve Dal dhokli with a dollop of ghee.

The Dal dhokli is supposed to be served as is but I served it on a bed of rice.  


Preparation Time 45 minutes
Serves 4-5
Posted by Harini R on Saturday, April 17, 2021


  1. Srivalli Says:
  2. This is one of my favorite dals Harini. I had first made it for ICC and enjoyed it so much. Your bowl of dal looks awesome!..

  3. One of my favorite dals, but I have never made it myself. Thanks for sharing your recipe. I will making this over the weekend.

  4. Radha Says:
  5. I add peanuts. I tried your version we enjoyed it too. Lovely flavors!

  6. rajani Says:
  7. Dal dhokli definitely makes a delicious dinner! Love that bowl!

  8. This dal a very frequently made in our house - very hearty meal, one really doesn't need any with it. This bowl looks awesome .

  9. Dal dhokli looks inviting harini! That's a wholesome food there, can imagine the flavors when had hot, i would love to enjoy it as such! Comfort food!

  10. Narmadha Says:
  11. Dal Dhokli looks so delicious and flavorful. The best way for this current situation when we are running out of vegetables to make this scrumptious dal.

  12. Suma Gandlur Says:
  13. This is somewhat Indian pasta, as you mentioned. A flavorful, wholesome meal in a bowl.

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