Authentic Gujarati Dal Dhokli

5 from 2 votes

Authentic Gujarati Dal Dhokli

This Instant Pot version of Gujarati Dal Dhokli is a savory one-pot comfort food. It features wheat flour dumplings (dhokli) simmered in a sweet and tangy lentil soup (dal) seasoned with spices.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Keyword: dal dhokli, one-pot dinner

Servings:

Calories: 232kcal

Author: Puja

Equipment

Instant Pot

Ingredients

For the Dal

1 cup tuvar dal split pigeon pea
6 cups water
½ tsp ghee
1 tsp ginger paste
1 cup beans such as tuvar, papdi, peas, or edamame
Salt
½ tsp turmeric powder
½ tsp red chili powder
1 green chili sliced (or to taste)
2 tsp jaggery or brown sugar
4 pieces kokum or 1 Tbsp lemon juice
A few sprigs of cilantro

For Dhokli

1 cup whole wheat flour
½ tsp turmeric powder
¼ tsp red chili powder
½ tsp salt
2 tsp oil or ghee
½ tsp ajmo carom seeds

For Vaghar

2 Tbsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
⅛ tsp hing
10-12 curry leaves
3 cloves
¼ tsp fenugreek seeds methi dana
1 inch piece of cinnamon

Instructions

To Make the Dal

Rinse the dry dal 2-3 times in cold water. No need to soak.
Add 1 cup of dal, 3 cups water, and 1/2 tsp of ghee to the Instant Pot. Cook on high pressure for 9 minutes, followed by a Quick Release.

Dhokli

While the dal is cooking, make your dhokli. Start by combining 1 cup whole wheat flour, 1/2 tsp turmeric powder, 1/4 tsp chili powder, 1/2 tsp ajmo (carom seeds), and 1/2 tsp salt in a large bowl. Whisk or mix this with your hand so the spices are evenly distributed.
Add water, a little at a time while kneading to form a medium stiff dough.
Roll the dough into a ball and divide into 4 separate balls of approximately the same size.
On a smooth surface dusted with flour, roll out a ball of dough to form your flatbread. Roll it thin, to less than 1/8 inch thick.
Use a knife to cut parallel lines down the flattened dough, about 1 1/2 to 2 inches apart. Then cut parallel lines perpendicular to these to form diamonds. Place these aside in a single layer and repeat for each of the remaining 3 balls of dough.

For the Dal Dhokli

When the dal is finished cooking, set the Instant Pot saute mode. Add 2 tsp jaggery, 4 kokum, 1/2 tsp turmeric, 1/4 tsp chili powder, 1 tsp ginger paste (or grated ginger), salt, 1 cup beans and 3 cups of water. Bring to a boil.
While the dal is cooking, prepare the vaghar (tempering). In a separate small pan, heat 2 tablespoons of ghee. When the ghee shimmers, add ½ tsp mustard seeds, let them start to pop, then add 1/2 tsp cumin seeds and let them sizzle. Add 1/8 tsp hing, 1/4 tsp fenugreek seeds, 10-12 curry leaves, 2 cloves, and a 1” piece of cinnamon. Remove from heat and pour the ghee into the dal. Cook the dal for 20 minutes.
Bring the dal to a rolling boil (if it isn't there already). Reset the saute timer to ensure the Instant Pot does not turn off. Add the diamonds of dhokli, one piece at a time, to the boiling dal. Stir each time after adding a few pieces to ensure the dhokli are coated and able to stay separated from each other.
Cover and cook the dal dhokli for 10-12 minutes. Adjust consistency by adding water, if needed. Serve hot with cilantro and, optionally, a drizzle of lemon juice and ghee.

Video

Notes

if using lemon juice, add it at the end
If using frozen peas or a quicker cooking bean, adjust when the beans are added to the dal. Frozen peas can be added with the Dhokli.

Nutrition