How To Make Gujarati Daal Dhokri Dal Dhokli

The lentil soup base is a Gujarati go-to that is made with toor daal (dried pigeon peas). Then wheat dumplings are added to the soup to make a delicious and warming dish. Daal Dhokri can be eaten for lunch or dinner. I like to call the base of this dish - Instant Pot Sambar - since it makes cooking much easier these days.

Ingredients

whole wheat flourtoor daal - tuvar dal can be found in oily and dry variations. Either works for this recipe.fresh cilantrofresh tomatocarrots (optional)medjool dates (optional)salt, oil, watergranulated sugar, guar, or brown sugarmustard seedscumin seedsfresh gingerlemon juicedry chili pods/peppersasafoetido powder

Equipment

Instructions

Make the sambar in the Instant Pot using the measurements and instructions listed in the recipe card. Combine the dough ingredients and make individual golf size balls before rolling them out. Roll out the dough using all-purpose flour for dusting to prevent sticking. Combine the dough with the cooked Instant Pot Sambar and cook until done. See the recipe card for exact measurements and directions

What lentils to use

Toor Daal has been a go-to for my family for generations when it comes to sambar. It is a much filling/heavier form of a lentil but works great for Gujarati Sambar.

Toor daal in English

Flour for the the Dhokri

Whole wheat flour works best for the dumplings in this daal dhokri recipe. All-purpose flour can be used for dusting when rolling out the dough.

Instant Pot Sambar

I highly recommend using the Instant Pot to make this sambar recipe. It takes the guesswork out of timing and can be made in one pot which makes cleaning easier. Use the exact measurements below for best results The toor daal can be cooked in the Instant Pot in a matter of minutes to make the lentil soup and works well for daal dhokri or even sambar to eat with masala dosa.

Other names for this dish

The names can vary based on the dialect spoken. Here are a few common names…

Pair it with…

Variations

Storing and Reheating

I want to be clear up front here and state that Daal Dhokri will not have the same soup like consistency after it cools down or is refrigerated. But these little heating tips can help you get somewhat close to the original state. Refrigerate- Can be refrigerated for up to 3 days. Reheat- Add water to a pot and then add the dhokri to it. Let it come to a simmer on low heat without mixing too much. Add more or less water based on the consistency preferred.