L05 · Lunch · Gujarat and Kathiawad
Dal Dhokli with Extra Dal
Gujarat's one-pot comfort meal: spiced wheat-and-besan dumplings simmered in sweet-sour toor dal. Here the dal outweighs the dhokli, rather than the reverse.
- Region
- Gujarat
- Diet
- Strictly vegetarian, egg-free
- Prep
- 20 min
- Cook
- 35 min
- Time, as written
- Prep 20 min · Cook 35 min
- Serves
- 3 (about 400 g each)
- Difficulty
- Moderate
- Status
- Adaptation — more toor dal and a little besan in the dhokli dough
- Good for
- One-pot lunch, family meals
Nutrition
Good source| Per serving | kcal | Protein | Carbs | Fat | Sat fat | Fibre | Sugars | Protein per 100 kcal |
|---|---|---|---|---|---|---|---|---|
| Dal dhokli (complete one-pot meal) | 340 | 15 g | 50 g | 8 g | 1 g | 9 g | 6 g | 4.5 g |
| With 100 g curd or chaas | 400 | 18 g | 55 g | 11 g | 3 g | 9 g | 10 g | 4.5 g |
Headline figures are for the full plate as served, with its stated roti, rice or bhakri; the dish alone is shown in the table.
Tier: Good source. Includes 10 g jaggery for 3 servings (about 3 g added sugar per serving). Values checked against IFCT 2017 on 14 Oct 2026.
Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.
Ingredients
Dal
Dhokli
Tempering
Method
Pressure-cook toor dal and peanuts with turmeric and 450 ml water for 4 whistles. Whisk the dal smooth; the peanuts stay whole.
Knead the dhokli ingredients into a firm dough. Rest 10 minutes. Roll into a thin 25 cm circle and cut into 4 cm diamonds.
Heat the oil; add all tempering ingredients for 30 seconds. Add tomato and cook 3 minutes.
Add the dal, 450 ml water, jaggery, tamarind, spices and salt. Bring to a rolling boil.
Drop the dhokli pieces in one at a time, stirring gently so they don't stick together.
Simmer 12–15 minutes, stirring occasionally, until the dhokli is cooked through (no raw floury centre when cut) and the dal coats a spoon.
Rest 5 minutes; it thickens. Serve hot with a spoon of lemon juice and coriander.
Protein optimisation
- Where the protein comes from
- Toor dal supplies 9 g per serving, dhokli dough 4.5 g, peanuts 1.5 g.
- Boost
- Increase toor to 160 g (+3 g protein, +45 kcal per serving), and serve with chaas made from 150 g curd.
Variations, serving and storage
- Regional
- Kathiawadi version — less jaggery, more chilli and garlic.
- Substitution
- Millet dhokli with 50 g jowar flour and 40 g atta.
- Storage
- 1 day refrigerated; the dhokli soaks up liquid, so reheat with water.
- Food safety
- Reheat until boiling.
- Meal prep
- Moderate; best fresh.
Allergens
Gluten (wheat), peanuts
Labels: Good source · High fibre · Dairy-free · Soy-free · Whey-free