Dal Dhokhli

Dal Dhokhli

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Gujarati

A one meal dish at its best – it has almost all the nutrients for a healthy you


  • Split pigeon peas (toor dal), soaked for 15 minutes 1 cup
  • Sunflower oil 2 tbsps
  • Cumin seeds 1 tsp
  • Ginger, finely chopped ½ tsp
  • Green chilli, chopped 1
  • Curry leaves 7 to 8
  • Medium tomatoes, sliced 2
  • Asafoetida ½ tsp
  • Tamarind paste 1 tbsp
  • Jaggery, grated 1 tsp
  • Whole wheat flour 1 cup
  • White butter 2 tsps
  • Salt to taste
  • Peanuts 1 tbsp
  • Turmeric powder ½ tsp
  • Red chilli powder ½ tsp
  • Garam masala powder ½ tsp


  • Heat oil in a deep non-stick pan, add cumin seeds, ginger, green chilli and curry leaves and saute till cumin seeds change colour. Add tomatoes, asafoetida and 2 cups water and mix.
  • Add split pigeon peas, tamarind, jaggery and add some more water and let it cook on low heat till the dal is completely mashed.
  • Take flour in a bowl, add white butter, salt and sufficient water and knead into a dough.
  • Divide into 2 equal portions and roll them out into thin rotis. Cut each roti into medium diamonds.
  • Add peanuts, turmeric powder, red chilli powder and salt to the dal and mix well.
  • Add the dough pieces and mix gently so they do not stick to each other.
  • Cook low heat till the dough pieces are well cooked.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.