DISH RESEARCH · Main dish

Dal Dhokli

Kanan Patel’s selected Gujarati Dal Dhokli simmers homemade spiced wheat-flour diamonds in smooth dal with peanuts, a whole-spice tempering and coriander.

About Dal Dhokli

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Kanan Patel presents Dal Dhokli as a Gujarati one-pot meal: wheat-flour dumplings simmer in dal. She describes a household tradition of making it with leftover dal, while this selected preparation starts from scratch.

Split pigeon peas and whole peanuts are pressure-cooked, with the peanuts held in a small cloth bundle. The peanuts are set aside while added water and blending make the dal smooth.

Whole-wheat flour, selected optional gram flour, turmeric, red chili, asafoetida, carom and salt form the dough’s dry mixture. Oil and water make a slightly stiff dough, which rests before rolling and cutting into diamonds.

Tomato, green chili, selected grated ginger, jaggery and seasoning join the dal. A separate tempering of mustard, cumin, fenugreek, cloves, cinnamon, bay, dried chili, curry leaves and asafoetida is poured in.

Lemon and the same boiled peanuts return to the dal. The dough pieces are added gradually and stirred while simmering; coriander goes in last. The author serves Dal Dhokli warm, here with an optional ghee drizzle.

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Dish type: Main dish
Preparation: Read the preparation
Pressure-cook split pigeon peas with water and peanuts held in a cloth bundle. Set the peanuts aside, add separate dal water and blend until smooth. Combine whole-wheat flour, optional gram flour, spices and salt; rub in oil and knead with water into a slightly stiff dough. Rest, roll and cut into diamonds. Add tomato, green chili, selected grated ginger, jaggery and seasoning to the dal. Temper the full whole-spice mixture and curry leaves with asafoetida in separate oil, then pour it into the dal. Return the same peanuts with lemon juice. Add the dough pieces gradually, stirring while they simmer and adding conditional water if needed. Mix in coriander last and serve warm with optional ghee.
Serving presentation: warm

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Ingredients in Dal Dhokli

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Peanutseasoning
Pigeon Peabase
Wheat flourother
Tamarindseasoning
Jaggerysweetener
Turmericseasoning
Cuminseasoning
Vegetable Oilcooking medium

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

India

Cuisines & regions

Gujarati Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions: Gujarati / Kanan Patel Dal Dhokli

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Gujarati Dal Dhokli