Quirky Foodster
  1. Back

Lunches

Jain Dal Dhokli

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
25 minutes
Prep
35 minutes
Cook
4
Servings

Ingredients

  • 200 g (1 cup) split pigeon peas (toor dal), rinsed
  • 900 ml (3 3/4 cups) water for the dal
  • 1/2 tsp turmeric powder
  • 1 tsp salt, or to taste
  • 180 g (1 1/2 cups) whole wheat flour
  • 2 tbsp gram flour (besan)
  • 1/4 tsp turmeric powder (for the dough)
  • 1/4 tsp carom seeds (ajwain)
  • 2 tbsp oil, plus extra for kneading
  • Water, to knead
  • 30 g (2 tbsp) ghee or oil, for tempering
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 2 dried red chillies
  • 6-8 fresh curry leaves
  • 1 tbsp tamarind pulp
  • 1 1/2 tbsp jaggery, grated
  • 1 tsp red chilli powder
  • 10 g (2 tbsp) fresh coriander, chopped, to finish

Method

  1. Cook the toor dal with the water and 1/2 tsp turmeric in a pressure cooker for 3-4 whistles, or simmer covered in a pot for 25-30 minutes until soft. Whisk smooth once cooked.
  2. Meanwhile, make the dough: combine the wheat flour, gram flour, 1/4 tsp turmeric, carom seeds, oil and salt. Knead with a little water to a firm, smooth dough. Rest for 10 minutes, then roll thin and cut into 4cm diamonds.
  3. Heat the ghee in a large deep pan. Add the mustard and cumin seeds; once they splutter, add the asafoetida, dried chillies and curry leaves.
  4. Pour in the cooked dal along with 250ml (1 cup) extra water to loosen it, then stir in the tamarind pulp, jaggery, chilli powder and salt. Bring to a boil.
  5. Drop the wheat diamonds into the boiling dal one at a time so they don't stick together. Simmer uncovered for 12-15 minutes, stirring gently now and then, until the dumplings are cooked through and the dal has thickened slightly.
  6. Taste and adjust the sweet-sour-salt balance, then finish with fresh coriander and serve hot in bowls.

Introduction: Dal dhokli is a beloved Gujarati one-pot meal that combines two comforts in a single bowl: a
sweet-sour-spiced lentil dal, and diamond-cut wheat dumplings simmered directly in it. It is a common
Sunday lunch in Jain households, prized for being filling, warming and entirely allium-free without losing any
of its characteristic sweet, tangy, spiced flavour.

Cultural Background: Dal dhokli is a beloved Gujarati one-pot meal that combines two comforts in a single bowl: a
sweet-sour-spiced lentil dal, and diamond-cut wheat dumplings simmered directly in it. It is a common
Sunday lunch in Jain households, prized for being filling, warming and entirely allium-free without losing any
of its characteristic sweet, tangy, spiced flavour.

Tips: Roll the dhokli dough slightly thicker than a chapati — too thin and it disintegrates in the simmering dal. The dal should be looser than a normal dal before adding the dumplings, as they will thicken it further.

Variations: Stir in a handful of roasted peanuts for extra crunch and protein. Increase the jaggery slightly for a sweeter, more Gujarati-leaning balance.

Storage: Keeps in an airtight container in the fridge for up to 2 days; the dhokli will continue to soften as it sits.

Reheating: Reheat gently in a pan over low heat with a splash of water, stirring often, for 5-7 minutes.

Nutrition (approximate, per serving)
Approx. 380 kcal, 15g protein, 9g fat, 60g carbohydrate, 9g fibre per serving.

Vegetarian / Vegan
Vegetarian as written; use oil in place of ghee to make fully vegan.

FAQs:

Q: Can I make the dhokli ahead?

A: Yes, roll and cut the diamonds up to a few hours ahead; dust lightly with flour and keep covered so they don't dry out or stick.

Q: Is dal dhokli meant to be thick or soupy?

A: It sits between the two — thick enough to eat with a spoon but still pourable, closer to a hearty stew than a soup.

© Arscale 2026