Dal Dhokli

A popular one pot Gujarati/Rajasthani dish for lunch.


For Gravy:

  • 1 cup Split Green Gram (Green Moong Dal) with skin
  • 1/4 tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 1/2 tsp Jeera Powder
  • 1 1/2 tblsp Coriander Powder
  • Salt as required
  • 1 Bay Leaf
  • few Curry Leaves
  • few Asafoetida Powder
  • 1/2 tsp Cumin Seeds
  • 2 tblsp Oil
  • 2 tblsp Ghee
  • 1/2 tsp Garam Masala Powder

For Dhokli:

  • 1/2 cup Wheat Flour
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Jeera Powder
  • 1 tblsp Coriander Leaves chopped
  • 1 tsp Oil
  • 1 tsp Powdered Salt

How to make Dal Dhokli

  • Mix turmeric, jeera powder, chopped coriander, salt and little oil with wheat flour.
  • Add enough water and knead like a chapathi/thepla dough.
  • Roll out like chapatis and cut into even sized square pieces (1 inch thickness)
  • Heat plenty of water in a broad vessel. When it stars boiling add the dhokli pieces and cook till just soft.
  • Strain excess water through a colander and keep dhokli pieces separately.
  • Pressure cook the dal in enough water till just soft (one whistle).
  • Heat oil and ghee in a kadai. When it becomes hot add bayleaf, curry leaves, cumin seeds, asafoetida powder.
  • Stir for a minute and add coriander powder, red chilli powder, jeera powder, turmeric powder.
  • Mix quickly and pour the cooked dal and salt.
  • Cook for a few minutes, add dhokli pieces at the end and boil for 1-2 minutes.
  • Just before serving add melted ghee on top.

What excites me about cooking is when your family and friends enjoy your hand cooked food, now it makes me more happier when I share recipes through my blog. our suggestions for improvements in the recipe and the way I blog it are also welcome :) It helps me a lot to improve my cooking skills. A big thanks to all the readers and friends for your continuous support and encouragement

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