{"id":16733,"date":"2021-07-27T16:30:09","date_gmt":"2021-07-27T23:30:09","guid":{"rendered":"https:\/\/www.cookingcarnival.com\/?p=16733"},"modified":"2021-07-27T16:30:11","modified_gmt":"2021-07-27T23:30:11","slug":"dal-dhokli","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/dal-dhokli\/","title":{"rendered":"Dal Dhokli"},"content":{"rendered":"\n

Say Hello to a traditional Gujarati One Pot meal recipe – Dal Dhokli. This is a dish that you can have any time of the day.<\/em><\/p>\n\n\n\n

It is made by simmering wheat flour squares in sweet, sour, and spicy seasoned lentils, and is very common in Gujarati Households. This recipe is one of my favorite one-pot meals that provides comfort to the soul!<\/em><\/p>\n\n\n\n

It is a delicacy that none can resist, especially if served hot and fresh with a dollop of ghee<\/a>. Today, I am sharing the Gujarati Dal Dhokli recipe with a yummy twist. So stay tuned!<\/em><\/p>\n\n\n\n

\"Dal<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n

What is Dal Dhokli?<\/h2>\n\n\n\n

Dal dhokli is a very popular delicacy from the western states of India.<\/p>\n\n\n\n

Dhokli means tiny wheat pasta and dal means seasoned and tempered cooked lentils.<\/p>\n\n\n\n

So this is a delicious concoction of flavorful dal lentil stew mixed with homemade egg-free whole wheat pasta.<\/p>\n\n\n\n

Every region has a little variation in terms of the type of lentils used, the shape of dough dumplings, and spices.<\/p>\n\n\n\n

In Rajasthani dal dhokli, the dough is not rolled to make chapati. Instead, the dough of dhokli is divided into small balls. These dough balls are then cooked in a spicy urad-chana dal. This version is more on the spicier side.<\/p>\n\n\n\n

The Maharashtrian version of dal dhokli is known as ‘Varan Phal’ also known as Chakolaya. In Marathi,   ‘Varan‘ means dal and ‘phal’ means wheat dumpling. In this version, goda masala and kokum are added, making it different from other regional versions of dal dhokli.<\/p>\n\n\n\n

The version of dal dhokli that I am sharing today is known as Gujarati Dal Dhokli. In this version, the dough is first rolled into a thin chapati and then cut into square or diamond pieces.<\/p>\n\n\n\n

This is then added to toor\/arhar dal. The addition of jaggery and lemon juice makes this a bit sweet and sour (khatti mithi) in flavor.<\/p>\n\n\n\n

It is a wholesome meal made with easily available pantry ingredients.<\/p>\n\n\n\n

Traditionally dal dhokli is made from leftover dal. But now a day people do make it from scratch.<\/p>\n\n\n\n

I gave a little twist to this traditional Gujarati recipe by adding coconut, cilantro and pomegranate stuffed kachoris.<\/p>\n\n\n\n

My mother-in-law taught me this recipe 15 years ago. This version is such a favorite at our home that we can never get enough of it whenever I make it.<\/p>\n\n\n\n

Though the recipe is quite lengthy with so many ingredients, don’t freak out. The flavor of this dish is huge and is worth the effort when preparing from scratch.<\/p>\n\n\n\n

You can completely skip stuffing the dhokli to make the process a little easier. But I would recommend you to try making it this way once. You will love it.<\/p>\n\n\n\n

\"Stuffed<\/figure>\n\n\n\n

I make a little extra dhokli dough and make some thepla for the breakfast next day. They taste best with Gujarati pickle<\/a>, raita marcha<\/a>, or chunda.<\/p>\n\n\n\n

Why you will make this recipe?<\/h2>\n\n\n\n