Dal Dhokli – this hearty, one-pot meal features melt-in-your-mouth wheat dumplings simmered in a comforting dal. It’s packed with veggies and protein that makes this velvety dish a nutritious weeknight dinner!
I grew up eating Dal Dhokli made by my mom and remember loving the soft, creamy texture. Now, my kids love it too and I like to spice it up by adding some veggies and crunchy toppings for a break in texture.
With lentils and veggies, there’s a ton of protein, antioxidants, and vitamins packed into this warming one-pot meal. Serve it with some extra ghee, fresh veggies, and crunchy peanuts for the ultimate weeknight stew!
STEP BY STEP VIDEO:
Dal Dhokli - this hearty, one-pot meal features melt-in-your-mouth wheat dumplings simmered in a comforting dal. Packed with veggies and spiced up with crunchy toppings, this velvety dish is a nutritious weeknight dinner!
- 2/3 cup toor dal (split pigeon peas lentils)
- 1/3 cup split green moong dal (split green gram lentils)
- 2 cup water
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 2/3 cup whole wheat flour
- 1/3 cup besan (gram or chickpea flour)
- 2 tsp oil
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- 1/2 cup water , as needed
- 3 tbsp ghee
- 1 tsp cumin seeds
- 2 dried red chilies
- 1 tbsp ginger , minced
- 2-3 green chilies , minced
- 2 medium tomatoes , finely chopped
- 1/4 tsp asafoetida powder (hing)
- 1 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 3 tbsp water
- 1/4 cup carrots , finely chopped
- 1/4 cup zucchini , finely chopped
- 1/4 cup spinach , finely chopped
- 2 tbsp cilantro , finely chopped
- 1 1/2 tbsp tamarind pulp
- 1 1/2 tsp jaggery
- 1/2 tsp garam masala
- salt , to taste
- 1/4 cup onions , finely chopped
- 3 green chilies , finely chopped
- 2 tbsp beetroot , grated
- 2 tbsp peanuts , coarsely crushed
- 2 tbsp cilantro , finely chopped
- papad
- ghee
- lemon juice
- microgreens
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Wash the toor and split moong dal under cold water until the water runs clear. Soak it in room temperature for an hour covered. Drain the water and add it along with water, salt, and turmeric into a pressure cooker or an Instant Pot. If you’re pressure cooking, cook it for one whistle on high flame and then 2-3 whistles on medium flame. For Instant Pot, cook it on manual for 12 minutes and let the pressure release naturally.
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While the dal is cooking, it’s time to make the dhokli. In a bowl, mix together both the flours, salt, turmeric, chili powder, and oil. Slowly add in your water as needed, using your hands until it comes together into a dough. Make sure the dough is not too wet, just pliable. Cover and rest the dough for 15-20 minutes.
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Divide the dhokli dough into 4 equal parts and roll it until it’s about 1/4 inch thick. Using any cookie cutter or simply with a knife, cut the dhokli into your desired shape. Make sure to roll the dhokli relatively thinly because they will puff up in the dal. Try not to use too much flour when rolling out the dough, as it will change the consistency of the dal and make it too thick. Keep your dhoklis on a separate plate while you make the rest of them.
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Open the pressure cooker or Instant Pot and roughly mix it with an immersion blender so that it becomes smoother. Transfer this into a large, wide-mouth pot on medium heat. Add 1 1/2 cups of water to your dal and let it simmer.
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When the dal is boiling, add the dhoklis one by one into the center of the dal. Make sure the dal is boiling before you add them and that you put each dhokli in individually to prevent sticking. If needed, add more water if you think the dal is getting too thick. Simmer this for 10 minutes on medium flame. Keep stirring gently to prevent any sticking.
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While the dal is simmering, let’s make the tadka. In a pan on medium heat, melt 3 tbsp ghee. Add cumin seeds, dried red chili, asafoetida powder, ginger, and green chilies. Sauté this for a minute. Add in the tomatoes, turmeric powder, and chili powder. Roast this for a few minutes and then add in your water. Cover this and let it cook until the tomatoes soften (about 3-5 minutes). Add in the carrots, zucchini, spinach and cilantro. Cook covered for about 5 minutes until the veggies are softened. Make sure the veggies are fully cooked, but not mushy. Mix in the tamarind pulp and jaggery.
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Add this tadka to your dal along with the garam masala and mix it well. Adjust the seasonings and consistency of the dal. Let the dal boil for another 5 minutes on low-medium flame, mixing in between so it doesn’t stick.
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Garnish with ghee and other toppings of your choice (onions, peanuts, beets, microgreens, green chilies, lemon juice, papad, cilantro) and enjoy!
Recipe Video
- When you add the dhokli, make sure to add them individually and not all at once to prevent sticking.
- I strongly recommend adding the jaggery as it balances and enhances the flavor without making it sweet.
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Wow delicious!
Thanks a lot!!💕