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Daal Dhokli

A satisfying vegan one pot meal with a flavourful tangy sweet daal and a wheat noodle or dumpling called 'dhokli'.
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course, Soup
Cuisine: Indian
Keyword: dairy free, Vegan, Vegetarian
Servings: 6

Ingredients

For Daal

  • 1 cup toor daal (or use channa daal)
  • 3 cups water (or more as needed)
  • pinch turmeric

For Tempering

  • 2 Tbsp oil or ghee
  • 1/2 tsp cumin seed (zeera)
  • 1/2 tsp mustard seeds
  • 3-4 whole clove
  • 1/2 inch cinnamon stick
  • 2 whole dried red chilli
  • 10 curry leaves
  • 1/2 tsp fenugreek seed (methi - optional)
  • 1 Tbsp ginger garlic paste
  • 1 tsp salt
  • 1 large tomato, diced
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 Tbsp tamarind paste
  • 1 Tbsp brown sugar (or jaggery)

For the Dhokli

  • 1 cup whole wheat flour
  • 1 Tbsp chickpea flour (besan)
  • pinch salt
  • 1/2 tsp carom seeds (ajwain)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 Tbsp oil
  • water, as needed
  • fresh cilantro, for garnish

Instructions

Boil Daal

  • Wash and rinse the daal well. Place into a large saucepan with water and turmeric. Bring to a boil and simmer on medium until the daal is softened. You may need to add more water if it evaporates too quickly before the daal is softened. While the daal boils you can prepare the dhokli (see below).
  • Once softened, add a pinch of salt and blend with an immersion blender until smooth. Set aside in a large bowl.

Prepare the Dhokli

  • In a bowl mix together all the dhokli ingredients, except water. Slowly add a tbsp of water at a time to bring the dough together until it comes together in a soft ball.
  • Cover and let rest at least 10 mins.

Temper the Daal

  • In the same large saucepan the daal was cooked in, heat 2 Tbsp oil or ghee .
  • Add 1/2 tsp zeera, 1/2 tsp mustard seeds, 3-4 cloves, 1/2 inch cinnamon stick, 2 whole red chillies, 10 curry leaves, and 1/2 tsp fenugreek seeds.
  • Once the spices start sputtering, and get fragrant, add 1 Tbsp ginger garlic paste. Stir fry for 30 seconds.
  • Add the diced tomato and cook on medium till the tomatoes start to soften and breakdown.
  • Add 1/2 tsp each of red chilli powder and turmeric. Mix well and add in the cooked daal.
  • Add 1 Tbsp each of tamarind paste and brown sugar. Mix well and add more water to thin it out. Don't worry about going too thin here, once the dhokli is added, it will thicken up. Taste and adjust for salt and sweetness.
  • Bring to a boil and simmer.

Add Dhokli to Daal

  • Once the dough has rested, on a clean floured surface roll out the dough into a thin circle. Like a large roti.
  • Cut into thin strips one way, and then cut into similar sized strips perpendicular to the first cut so that you end up with a diamond shape.
  • While the daal is simmering, gently drop the dhokli pieces one at a time into the daal. Once the dhokli is in the pot, cover and allow to simmer for 10 minutes.
  • Sprinkle with fresh cilantro to garnish and serve immediately.

Notes

Will keep for up to 4 days in an airtight container in the fridge. You may need to add a splash of water to thin it out when reheating.