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!
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.
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.
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.
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.
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.
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.
Garnish with ghee and other toppings of your choice (onions, peanuts, beets, microgreens, green chilies, lemon juice, papad, cilantro) and enjoy!