Dal Dhokli

Dal Dhokli is basically homemade fresh pasta in lentil curry. Dhoklis are very comfy, easy to prepare, stomach filling, delicious and healthy. Dhoklis are prepared with lots of varieties. My son call it fresh Pasta in spicy curry! Whenever I have some left over dal, I freeze and use it to make Dhokli on lazy day. And if you like this recipe, don’t forget to visit other Dhokli recipe made with vegetables.

Dal Dhokli
Recipe Creator: Bhavna
For the dhokli:
  • Whole Wheat flour – 3/4 cup
  • Chickpea flour (besan) – 1 Tbsp (optional)
  • Carom seeds – 1 tsp (optional)
  • Salt – 1/8 tsp
  • Oil – 1 tsp
  • Water – about 1/4 cup
For the dal:
  • Toor dal/Yellow split peas – 1/4 cup
  • Mung dal (or use equal amount of toor dal) – 1/4 cup
  • Onion (chopped) – 1 small
  • Tomato (chopped) – 2 medium
  • Oil/Ghee – 1 tsp
  • Cumin seeds – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Amchur (dried mango powder) – 2 tsp or Tamarind pulp – 1 tsp
  • Green chilies (minced) – 2 no.
  • Ginger (minced/grated)- 1 tsp
  • Garlic (minced) – 2-3 large cloves
  • Curry leaves – 1 sprig
  • Red chilli powder – 1 tsp
  • Asafoetida – 1/4 tsp
  • Coriander powder – 2 tsp
  • Jaggery/brown sugar – 1 tsp
  • Kasuri methi (dried fenugreek leaves) – 1 Tbsp (optional)
  • Cilantro/Coriander leaves (finely chopped) – 1/4 cup
  • Lemon juice – as required
  • Ghee/Olive oil – to drizzle before serving
  • Water – 5-6 cups
For the dhokli:
  1. Knead the ingredients mentioned for the dhokli into a stiff dough. Cover and let rest for at least 15 minutes. Make the sal during this time.
  2. Divide the dough into three portions. Lightly oil the work surface and roll out each portion into a 6-7 inch circle. Don’t stretch it too thin or you may not be able to lift the dhokli and drop it in the dal.
  3. Cut the circle into diamonds/strips, however you want to. Make sure all the pieces are almost the same size, so they cook evenly.
Tip: If you find removing the dhoklis and dropping them in the dal a messy job, you are right! Here’s a neat trick. Use a wooden/steel board to roll out the dhokli. Cut the strips and then freeze the board for 5 minutes.After 5 minutes, you will be able to easily pick up the frozen dhoklis. You can also make all the dhoklis in advance and freeze them. Use them whenever required.
  1. For the dal:
  2. Cook the dals until tender and mash them up completely. We Indians love our pressure cooker and can’t live without it. You may cook the dals on the stove top, but they will take longer to cook.
  3. Heat the oil in a fairly large pot (that can hold about 8-10 cups of water). Add in the cumin seeds and saute for 30 seconds, then add in the asafoetida, turmeric powder, ginger, garlic, green chilli and curry leaves. Saute for a minute on low heat.
  4. Mix in the chopped onions and cook until they are soft. Then add the chopped tomatoes and cook until they are mushy, about 5 minutes on medium-high heat.
  5. Then add the cooked dals, amchur or tamarind pulp, red chilli powder, coriander powder, jaggery/brown sugar and the water. Add salt to taste and cover and bring the dal to a rolling boil, about 5 minutes. Check salt ans season appropriately.
  6. Meanwhile, prepare the dhokli as mentioned above. Drop in the dhokli into the boiling dal. Add the crushed kasuri methi if using and cover the pot. Cook for about 15-20 minutes, until the dhoklis are soft, tender and cooked. You have to taste one to make sure it is cooked through.
Note: Drop the dhokli in boiling dal, or the dhoklis may stick and create a lump, which is not really appealing.
  1. Sprinkle the chopped cilantro on top and stir. Serve with lemon wedges, a dash of fresh lemon juice brightens up all the flavors! Additionally drizzle some ghee/olive oil on top while eating.