Dal Dhokli | दाल ढोकली | Chef Harpal Singh

Dal Dhokli is a traditional Gujarati and Rajasthani comfort food made by simmering spiced wheat flour dumplings in a tangy and flavorful lentil curry. This hearty, one-pot dish blends the warmth of lentils with the subtle spices and textures of tender dhoklis, offering a satisfying balance of nutrition and nostalgia in every bite. Perfect for cozy meals and an authentic taste of home.
#chefharpalsingh #namakshamak #recipe #cooking #daldhokli
Ingredients quantity
Pigeon peas 1 ½ cup
Turmeric powder 1 tsp
Peanuts ½ cup
Tomato chopped 1 no
Salt to taste
Water 1 litre
Wheat flour 1 ½ cup
Gram flour ¼ cup
Turmeric powder 1 tsp
Red chilli powder 1 ½ tsp
Salt to taste
Water as required
Paneer 250 gram
Oil 1 tbsp
Ginger chopped 1 tsp
Green chilli chopped 1 tsp
Cumin seeds ½ tsp
Salt to taste
Turmeric powder 1 tsp
Coriander chopped 1 tbsp
Oil 2 tbsp
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Fenugreek seeds 1 tsp
Dry red chilli 4 no
Asafoetida ½ tsp
Ginger chopped 1 tbsp
Green chilli chopped 2 no
Curry leaves 5-6 no
Red chilli powder ½ tsp
Tamarind paste 1 ½ tbsp
Jaggery 1 ½ tbsp
Water as required
Coriander chopped 1 tbsp
Coriander sprig for garnish
Method
1.Pressure cook the soaked pigeon peas with peanuts, turmeric powder,
and enough water until soft and mushy about 3-4 whistle. Once cooked,
mash it well.
2.In a mixing bowl, combine wheat flour, gram flour, turmeric powder, red
chili powder and salt. Mix well, then add water gradually to make a firm
yet soft dough.
3.Take a paneer and grated well in a bowl.
4.Place a kadai on medium flame and heat oil. Add chopped ginger,
chopped green chilli and cumin seeds sauté for a minutes.
5.Add grated paneer, salt, turmeric powder and chopped coriander mix well.
Then side out in a bowl.
6.Knead the dough into small balls, roll the ball into a thin rectangle, and
Cut it into two rectangular sheets.
7.Place one spoonful of paneer filling in the centre and apply water all
sides.
8.Place another sheet on top and gently fold the edges to seal.
9.Take a square cutter and cut the stuffed paneer dhokli into square
shapes.
10.Place a kadai on medium flame and heat oil.
11.Add cumin seeds, mustard seeds, fenugreek seeds, dry red chilli and
asafoetida sauté until splutter.
12.Add chopped ginger, chopped green chilli and curry leaves sauté well.
13.Add red chilli powder and cooked pigeon peas mix well.
14.Add tamarind paste and jaggery mix well.
15.Gently drop the paneer-stuffed dhokli into the simmering dal one by one.
Stir occasionally to prevent sticking.
16.Let the dhokli cook for 8-10 minutes until they float and are tender.
17.Add chopped coriander and mix well.
18.Side out in a serving bowl and Garnish with fresh coriander sprig. Serve
hot with papad or pickle on the side.
19.Enjoy this innovative take on dal dhokli with the creamy richness of
paneer!
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