EVENT: FOODIE’S REDOING OLD POSTS #12
This post has been updated for the Facebook group called Foodie’s_Redoing Old Posts. Its a group that Renu who blog’s at Cook With Renu, thought out and put into action. We’re on our 12th re-doing old post and I simply love this group. Why? Well, its got me to pay more attention to my much neglected old posts. For this post I have updated the pictures and a bit of the write up of the famous Gujarati stew Dal Dhokli/Dhokri but the recipe remains the same. You may want to check out my other posts that I’ve re-done.
1.Vaghareli Bread /Masala Bread
2. Tomato Salsa
10. Marble Barfi
11. Beetroot Halwa
What is Dal Dhokli/Dhokri?
Dal dhokli or dokhri is a famous Gujarati dish. Its a stew with vegetables and dumplings usually made from wheat flour. The dough is kneaded and then rolled into a big circle. Thickness of the rolled dough varies from very thin to a bit thick depending on individual tastes. The big circle is then cut into shapes, diamond, squares or circles. These shapes are added to the simmering stew. The stew can be thick or a bit watery, depending on individual taste. Flavors for the dal dhokli come from the spices used. One can add lemon juice or tamarind for tanginess. Dal dhokli is when a lentil curry is added to the stew. If you do not use lentils to prepare the stew then its called just dhokli or dhokri.
What goes in the stew or Dal Dhokli/ Dhokri?
The variations are endless. Some make it with lentils some without. Usually split pigeon pea or moong dal is used. Shardafoi, my aunt would make it using papdi (hyacinth beans), lilva, tuvar (pigeon peas), guvar(cluster beans) and valor (Indian broad beans). My mum made our favourite which was with peas. She usually made this for dinner as a light meal. When I got married and moved to Mombasa, dal dokhri took a whole new meaning. It was a wholesome meal with a mixture of vegetables, accompanied with rice. So slowly, this version which I learnt from Nunu became my favourite also.
How is Dal Dhokli/ Dhokri served?
You can enjoy it on its own as its good protein, carbs and essential vitamins and nutrients all in one. However, you can make rice to go with it. Some enjoy dal dhokli with a drizzle of oil or a dollop of ghee.
Can you use leftover dal or curry to make Dal Dhokli/Dhokri?
Most definitely yes. I sometimes have tuvar dal left over and use it to make dal dhokli.
What is tuvar dal?
Tuvar dal is split pigeon pea. Its a very common dal or lentil used in the Indian cuisine. Besides tuvar dal and dhokli this protein packed lentil is used to make tuvar dal khichdi, which is another famous and comforting rice lentil dish made on a regular basis in most Patel homes, dal with spinach (Andhra style palak dal), rasam,a delicious watery like dal or soup enjoyed on its own or with rice, dalma, a lentil and vegetable easy peasy recipe and yet so flavorful and even puran puri ,a sweet lentil filling in a flatbread.
- For a vegan version replace ghee with oil
- Since it has no onion or garlic its satvik friendly meal
Lets get down to learning how to make the famous Gujarati dish Dal Dhokli/Dhokri.
For the dal:
½ cup tuvar dal (split pigeon pea lentils)
5 cups water
¼ tsp turmeric powder
¼ tsp fenugreek seeds (methi)
For the tomato gravy:
1½ cups tomato puree
¼ tsp cinnamon powder
¼ tsp clove powder
¼ tsp dal masala powder or garam masala
¼ tsp red chilli powder
1 tsp coriander cumin powder (dhana jiru powder)
a pinch of asafoetida (hing)
¼ cup peanuts
3 tbsps grated jaggery (gur)
1 tbsp oil or ghee
1″ cinnamon stick
3 pieces kokum
1 dry red chilli (optional)
1 tsp mustard seeds
¼ tsp fenugreek seeds (methi)
¼ tsp turmeric powder
1½ tsp salt
½ tsp green chilli paste
1 tsp ginger paste
½ cup peas
½ cup diced carrots (diced into pea size)
½ cup diced french beans
1 cup diced cluster beans (guvar)
½ cup cubed brinjal (cut into cubes bigger than pea size)
For the dokhri /dhokli dough:
1 cup wholemeal flour (atta)
2 tbsp chana flour (besan, chickpea flour)
¼ tsp turmeric powder
¼ tsp red chilli powder
¼ tsp carom seeds (ajwain, ajmo)
¼ tsp salt
½ cup water
oil for greasing
2 tbsps chopped fresh coriander
- Wash the split pigeon pea lentils or dal 3 to 4 times under running water. Let it soak in 1 cup of warm water for 30 minutes. Use water from the measured 5 cups.
- In the meantime prepare the dough for the dokhri. Put the flour in a bowl. Add to it, the turmeric powder, chilli powder, salt and carom seeds. Mix well and form a soft dough using ½ cup water. Cover and leave the dough till required.
- Put the dal along with the water in a pressure cooker. Add 1 more cup of water from the measured amount. Add the ¼ tsp turmeric powder and fenugreek seeds to it. Close the lid and pressure cook the dal over medium heat for 3 whistles. If you don’t have a pressure cooker, then you need to boil it in a saucepan till its done. More water will be required.
- To prepare the tomato gravy, heat ghee or oil in a pan. When it is hot, add cloves, cinnamon, peppercorns, kokum, mustard seeds, fenugreek seeds, dry chilli and peanuts. Saute for 1 minute.
- Add the chilli and ginger paste. Mix well. Add dhana jiru, clove powder, cinnamon powder, hing, garam masala and red chilli powder. Stir and immediately add the tomato puree. Add jaggery and cook the puree over low heat till it becomes thick.
- Take a deep saucepan and a sieve. Pour the cooked dal into the sieve which is placed over the pan. With a big spoon, press the cooked dal through the sieve using the remaining measured water.
- Put the pan on medium heat. Add salt and heat the dal. When it is hot, add all the vegetables to it. Let it simmer over low heat.
- Divide the dokhri dough into 4 parts. Grease a big round tray or steel plate or the work top with oil. Grease the rolling pin too. Roll out one part of the dough into a thin circle. Cut the rolled chappati into 2″ by 2″ squares. Drop the dokhri or squares into the simmering dal. Repeat the procedure with the remaining 3 parts. Remember to grease the rolling pin and the plate or work top every time. Occasionally stir the dal gently.
- When all the dokhri is rolled out and put in the dal, add the tomato gravy to it. Mix well and let it simmer over low heat for further 10 to 15 minutes.
- Garnish with fresh chopped coriander and serve with piping hot rice.
- If you don’t have kokum then use about 2 to 3 tsps of lemon juice or tamarind pulp.
- Adjust the taste of the dal dokhri according to your preference.
- Do you have some left over dal. Then add the vegetables and dokhri and make it into dal dokhri.
- Dhana jiru is 1 part of dry coriander seeds and ¼ part cumin seeds. Roast them lightly and when cool, crush it into a powder.
- Remember to grease the rolling pin and tray or steel plate properly if you want to roll out thin dokhris.
- I use fresh homemade tomato puree. If you use canned tomato puree, adjust the lemon and salt accordingly.
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September 23, 2015 at 5:49 pm
I love this dish.. been a long time since I made it. Very healthy and light meal.
September 24, 2015 at 7:51 am
Though I have tasted never made this at home.. Looks very delicious and will try soon.
November 21, 2019 at 8:43 am
Awesome recipe. My lunch for this weekend is fixed. I am learning so much about Gujarati cuisine through your blog. Thanks for these delicious recipes.
November 21, 2019 at 3:36 pm
Thank you so much Vandana and you’re welcome. Hope you love dal dhokli.
November 23, 2019 at 8:19 pm
What a beautiful post Mayuri. You made me so emotional. This is my favourite food and my Masi who is no more, used to make it for me and i used to always demand for it whenever i used to visit her.
Dal dhokli, a one pot meal will always remain special for me.
November 25, 2019 at 3:17 pm
Thank you so much Lata and so sorry to hear about your masi.
Mireille Roc (@ChefMireille)
November 22, 2019 at 1:15 am
the dumplings will make this a very filling dish – I can definitely enjoy this on the nights I do Vegetarian meals!
November 25, 2019 at 3:26 pm
Thanks Mireille please do try it and you can add any veggies of your choice. Its filling and healthy.
November 22, 2019 at 2:57 pm
This is a dish which is also made by Maharashtrains and is called varan phal, its made in Rajasthan too. I like the idea of revisiting old recipes. This looks really delicious Mayuri, love ur photos too!
November 25, 2019 at 3:22 pm
Thank you so much Manjiri. I’ll be checking out the Maharashtrian and Rajasthani versions of dal dhokli.
November 23, 2019 at 6:50 pm
That is such a hearty and comforting dish. Adding veggies to dal dhokli makes it a one pot meal. Will definitely be trying this out for the family.
November 25, 2019 at 3:18 pm
Thank you so much Pavani.
November 28, 2019 at 8:07 pm
I have had this many times during weddings, it’s tasty. It is a filling meal too. Loved your version Mayuri.
November 28, 2019 at 10:18 pm
Thank you so much Jayashree.
Rafeeda – The Big Sweet Tooth
November 26, 2019 at 9:35 am
That bowl of dal dhokli actually feels very comforting. Just that apt meal to have on a cold night, I wouldn’t want any more carbs along with it, it would do the task on its own… A bowl full of yumminess!
November 26, 2019 at 5:57 pm
Thank you so much Rafeeda, whenever I make dal dhokli I enjoy it on its own while hubby wants his rice with it.
Renu Agrawal Dongre
November 28, 2019 at 7:13 pm
My mom makes this a lot and specially for my sister as it is her favourite and I have never attempted it. But I think she never added vegetables. I am loving your version, with vegetables in this, will fit all the right boxes for all the nutrients and yes a complete filling meal.
November 28, 2019 at 10:19 pm
Renu, it was a good way to get my kids to have guvar, which they normally would refuse to eat. Any veggie we added in the dal dhokli and the kids would enjoy it.
November 28, 2019 at 8:44 pm
Beautifully made and explained. This is my father in law favorite dish n he will happily enjoy his meal. In fact he eats a bit more than usual . Love it
November 28, 2019 at 10:16 pm
Thank you so much, my father in law too use to love it.
November 28, 2019 at 11:19 pm
This is such a comforting one pot meal…simplicity at its best I would say!! With all the veggies its a healthy and nutritious meal too!! Very well explained…Yummy share 😋
November 29, 2019 at 12:16 pm
Thank you so much Padma.
Sasmita Sahoo Samanta
November 30, 2019 at 1:30 pm
What a lovely n famous Gujarati dish !! Recently I have tried this and all at my place enjoyed this fully. This is such a comforting dish with just simple ingredients
December 2, 2019 at 9:47 am
Thanks Sasmita and yes it is a comforting, healthy and filling dish.
Jagruti’s Cooking Odyssey
December 4, 2019 at 8:47 pm
Being a Gujju, Daal Dhokli is my LOVE , so many memories I have. This is a humble One pot meal but packed with all the goodness. I love to eat even cold with lots of groundnut oil, naughty but nice!!
December 5, 2019 at 10:24 pm
Thanks Jagruti, I too love it cold with some oil drizzled on it. I make sure I make a bit extra as the cold one tastes so different.
December 5, 2019 at 3:30 am
Mayuri, what a beautiful dish this is! Loaded with protein, I love the different textures in the recipe. Such a comforting dish and I can finish that bowl as is.
December 5, 2019 at 10:23 pm
Thanks Sandhya, yes it is a wholesome meal and healthy as you can add any veggies to it.
December 5, 2019 at 11:16 pm
I haven’t had or made Dal dhokli yet but the dish looks delicious. Will try soon.
December 8, 2019 at 4:21 pm