Recipe | Daal Dhokli, My Indigenous Pasta – A Healthy One-Pot-Meal with Wholegrain Dumplings in Lentil Curry
“Mom, make your Rajasthani Pasta today” Said my son enthusiastically. History repeats, I murmured to myself handing over the bowl of dough to both of them. Yes, I am a happy mom to see my children enjoy rolling these Dhoklis as we did in our childhood. They love to make shapes and faces with the dough and later struggle hard to search for their creations in the final recipe.
This soupy comfort food always reminds me of home & mom. I grew up eating Daal Dhokli which used to be our Sunday meal for as long as I remember. I still disagree and argue with my Gujrati friends who call the recipe a signature dish of Gujrat.
Mom being a working woman never got time to make special recipes on weekdays. Sunday was the only day when she cooked scrumptious lunches and comforting dinner. She would knead the dough and give it to me and my brother to roll the Dholiks, This was her way to keep us busy on Sundays and avoid fights between us. Television & computer come to existence much later in life. Blessing in disguise I must say
Dhokli or Wholegrain Dumplings
- 1 cup whole-wheat flour
- 1/4 cup chickpea flour
- 2 tbsp. finely chopped greens*
- 2 tsp, vegetable oil
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp Carom seeds or Ajwain (optional)
- 1/2 tsp. turmeric powder
- Water as required
Method; Take a large bowl and add the flours, turmeric powder, chilly powder, carom seeds, salt and mix it well. Wash and chop the greens very finely.
* I add Spinach/mint/coriander or any other veggies such as shredded radish/carrots to my Dhoklies.
Pour oil and add water to make stiff dough. Coat it with oil and knead it for a few minutes.
Pinch small marble sized balls from the dough and roll into a circle. Keep the round ball in between palm and flatten it to make a small thin disc. You could even roll each ball if you wish.
Poke a small hole in the centre of each disc. Keep all the Dhoklies in a large plate or on a parchment paper to avoid getting struck to each other.
2nd Method; Avoid the greens and make dough using the above ingredients. Take a large tennis size ball sprinkle a little flour on a board and roll the dough into a thin large circle.
Cut the circle into diamonds using a sharp knife and keep all the diamonds onto a parchment paper. You could slice the rolled out dough into thin strips which when boiled with the lentil looks and taste like Pasta.
This method is easy and quicker than the previous method.
Lentil Curry or Daal
- 1/2 cup split whole green gram daal
- 1/4 cup split whole black gram daal
- 2 cups water or more
- 1 small onion
- 1 large tomato
- 1 tbsp. ginger-garlic paste
- 2 green chilies
- 1 tbsp. oil
- 1 tsp. lemon juice
- 1 tsp sugar
- 1 tsp. turmeric powder
- 1/2 tsp. mustard seeds
- 1/2 tsp cumin seeds
- 1/2 garam masala
- 3-4 cloves
- Pinch of asafetida powder (hing)
- Fresh coriander leaves for garnish
Method: Wash and soak both the lentils together for an hour. Peel and chop onion. Chop the onion, tomato and chilly into thin slices.
Pressure cook the soaked lentils along with water and turmeric powder for 3 whistle or cook directly in a large vessel till the lentils are soft and cooked.
Mash the cooked lentils slightly with the back of a ladle.
At this stage add the prepared Dhoklis and simmer the lentils for 20-25 minutes on low flame. The lentil curry will thicken after adding the Dhokli.
Heat oil in a wok and crackle mustard and cumin seeds in it. Add mustard seeds, asafetida powder and cloves and sauté for a few seconds.
Add sliced onion, ginger-garlic paste, tomato, chilly, cook for 2 minutes and take off the wok from the flame.
Add garam masala, chopped fresh coriander leaves and lemon juice in the tempering and pour over the lentil curry.
Serve hot with fresh vegetable salad made with capsicum, onion, tomatoes and mint leaves.
The above recipe is with pigeon peas or Tuvar daal, use the same recipe and just replace the whole grams with split pigeon pea. I used diamonds made with only wholewheat flour dough in the lentil curry.
Here are a few lentil recipes on Lite Bite;
You can use any of the lentil recipe given above to make this Daal Dhokli.
The recipe is a protein packed one-pot-meal and a wonderful treat for any vegetarian looking for extra protein in their diet. The wholegrain dumplings make the lentil curry thick giving it a look of soupy pasta.
“Why is that hole in the center” my children question eveytime they eat the Daal Dhoklis “It helps the dumpling cook evenly and also makes it look pretty & appetizing, so says your nanny” is my answer always. May be she is right
Well, the empty vessel says it all…Mmmm..
- Try to make the Dhoklies as thin as you can, these will cook faster than the thick Dhokli, which sometimes taste like eating dough if not cooked properly. Thick Dhoklis cooked well taste much better than the thin Dhoklis (personal taste). I keep my Dhoklis slightly thick and pressure cook along with the lentils at times.
- Increase or decrease water in the lentil curry as per your requirement. Add more if you like soupy Daal Dhokli.
- The above recipe is mildly spiced, add 1 tsp of chilli powder when preparing the tempering for the Daal to make it more spicy.
- Avoid adding sugar in the recipe if you dislike slight sweet tasting recipe.
- Mix various greens and shredded vegetables while making the lentils to make it more healthier and filling recipe.
- I sometimes add Ragi or finger millet flour and Bajra also to make the wholegrain Dhoklis.