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Dal Dhokli

Updated: Dec 22, 2022

Prep Time: 15 mins Cooking Time: 45 mins Serves: 4


For Dal:

⅓ cup Tuvar Dal (Split Pigeon Pea)

⅓ cup Frozen Peas

3 Tomatoes Medium Size

2 Sprigs of Curry Leaves (Mitho Limdo)

1 Green Chilli Split in half

1½ tbsp Red Peanuts

2 tbsp Ginger Paste

1 tbsp Tomato Puree

2 tbsp Coriander Leaves Chopped

3 Dried Kokum (Garcinia Indica)

½ tbsp Ghee (Clarified butter)

½ tsp Oil

¼ tsp Fenugreek Seeds

½ tsp Mustard Seeds

½ tsp Cumin Seeds

¼ tsp Asafoetida

¾ tsp Turmeric Powder

½ tsp Red Chilli Powder

1¼ tsp Coriander-Cumin Powder (Dhana Jiru)

1 tsp Amchur Powder (Mango Powder)

2½ tbsp Jaggery (Gōr)

Salt to taste

For Dhokli:

2 cups Gram Flour (Besan)

¼ tsp Turmeric Powder

½ tsp Red Chilli Powder

1 tsp Coriander-Cumin Powder (Dhana Jiru)

Salt to taste


  1. Wash and soak the tuvar dal in a pressure cooker with 1½ cups of warm water for an hour.

  2. With a sharp knife, score the tomatoes on four sides, cut just enough to pierce through the skin, then blanch the tomatoes in for a minute, and peel the skin off.

  3. Put the skin in the soaked dal, add one tomato with the soaked dal and a ¼ tsp of salt, and pressure cook for 3-4 whistles.

  4. With the remaining two tomatoes blend into fresh tomato puree and set aside.

  5. Meanwhile, take the gram flour, turmeric powder, red chilli powder, coriander-cumin powder and salt in a bowl, pour in water slowly, knead well until the dough is smooth and firm, and rest for 5-10 minutes.

  6. In a pan, heat the ghee and oil with fenugreek seeds on low-medium heat, then add the mustard seeds, curry leaves, green chillies, peanuts and kokum, and sauté for 30 seconds.

  7. Add the cumin seeds, asafoetida, ¼ tsp turmeric powder, ¼ tsp red chilli powder, ¼ tsp coriander-cumin powder and dal masala powder, sauté for 30 seconds.

  8. Pour the fresh tomato puree, add the ginger paste, tomato puree, rest of the turmeric powder, red chilli powder, coriander-cumin powder, amchur powder, jaggery and salt with ¼ cup of water, mix well and bring it to a boil.

  9. By now, the pressure cooker has cooled; with a hand blender, blend the tuvar dal to a puree and strain in the tomato mixture, add 2¼ cups of water and bring it to a boil.

  10. Meanwhile, divide the dough into half, sprinkle some wheat flour and roll out evenly into a big circle about 2mm thick; use a pizza cutter wheel to cut them into small squares about 2½cm and do the same thing with the second half of the dough.

  11. Add this to the boiling dal and let it cook for 8-10 minutes until the dhokli comes up, add the peas, then simmer for 6-8 minutes until the dhokli has cooked.

    • Garnish with coriander leaves and serve hot with Paratha or on its own.

Dal Dhokli | The Rasoi Recipes


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