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Dal dhokli: photo of the dish
Illustrative photo: Kureshizeck — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Dal dhokli

A complete dish from Gujarat, made of small diamonds of wheat dough cooked in a spiced lentil soup with a slightly sweet and sour touch. It is a unique, comforting and very filling one-pot meal.

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Ingredients

Ingredients

Pâte

Tadka

Spices & seasoning

Optional extras

On the side

Instructions

  1. Make the dough by mixing the flour, 1 tablespoon of oil and a pinch of salt, then gradually add the lukewarm water until you get a supple dough.
  2. Knead for 5 minutes, cover and let rest for 20 minutes.
  3. Cook the lentils with the turmeric, tomato, onion, ginger and chillies in 1 litre of water for 20 minutes until soft; mash them lightly.
  4. Roll the dough out into a thin rectangle, cut it into diamonds about 4 cm across and add them to the boiling lentil soup.
  5. Cook the dhoklis for 10 to 12 minutes over medium heat until tender, stirring gently.
  6. Prepare the tadka: heat the remaining oil, let the mustard and cumin seeds crackle, then add the hing and pour it over the dal.
  7. Add the jaggery, lemon, garam masala and salt, stir and simmer for 2 minutes before serving with rice.

Variations and tips

Gluten-free version. Replace the wheat flour with chickpea flour, but the texture will be more crumbly.

Quick version. Buy ready-made wheat pasta sheets or flatbreads and cut them into diamonds.

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Original Ecomely recipe.