Gujarati Dal Dhokli
Gujarati Dal Dhokli

Gujarati Dal Dhokli

Gujarati Dal Dhokli

Dal Dhokli is one of the most delicious Gujarati one dish meals. Strips of spice whole wheat dough known as Thepla dough are dropped into boiling hot lentils to get the soup like consistency along with pasta like texture and crunchiness of the peanuts.

Ingredients for the Dal Dhokli:

  • 1 cup pigeon peas
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 4-5 curry leaves
  • 1 inch piece of cinnamon
  • 1 bay leaf
  • 1/2 teaspoon grated ginger
  • 1/4 cup grated tomatoes
  • 2 pieces kokum
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida powder
  • 2 tablespoons jaggery
  • 2 teaspoons freshly squeezed lemon juice
  • 1/4 cup peanuts, roasted or steamed
  • 1 tablespoon oil
  • 2 tablespoons chopped coriander leaves
  • ghee for serving
  • 1 cup finely chopped onions for serving
  • salt to taste

Ingredients for the dhoklis:

  • 1 cup whole wheat flour
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon asafoetida powder
  • 2 tablespoons oil
  • salt to taste


  • Combine all the ingredients for the dhokli in a large bowl. Knead by adding a little water at a time to make firm and smooth dough.
  • Cover the dough and let it rest for 10 minutes. Knead once again and divide the dough into 6 portions. Roll each portion into very thin rounds, tossing on flour to prevent it from sticking.
  • Cut the rolled portions in strips of 1/2 inch width and 2 inches in length and keep aside.
  • Rinse the lentils and cook them until soft and mushy. See Video Recipe of How to Cook Lentils in a Pressure Cooker.
  • While the lentils are still hot whisk them along with turmeric, salt, asafoetida, red chilli powder and one and half cups of water until well blended and smooth. Set aside.
  • Heat oil in a large sauce pan on medium heat; add the cumin seeds, mustard seeds, curry leaves and allow it to crackle. Add the ginger, pureed tomatoes, kokum, cinnamon, bay leaf, lentils and jaggery and allow the mixture to boil vigorously for about five minutes.
  • Once the mixture starts boiling vigorously, add the peanuts and strips of dhokli one by one into the boiling lentil. Allow the lentils to boil along with the dhokli for another five minutes.
  • Adding the dhoklis can thicken the lentil mixture; you might need to add additional water so the lentil mixture has a thin soup like consistency.
  • Finally stir in the lemon juice and coriander leaves. Serve the Gujarati Dal Dhokli hot in a soup bowl topped with with ghee and finely chopped onions.

Credits: Archana’s kitchen