Dal Dhokli is one of those comfort dishes in Gujarati and Rajasthani cuisine, combining lentils and spiced wheat flour dumplings with a rich, aromatic stew. In most aspects, it is an essential dish, combining cooked lentils, mainly in the form of toor dal or split pigeon peas, simmered to smooth, creamy consistencies. The dal is infused with a blend of spices, including mustard seeds, cumin, turmeric, red chilli powder, and jaggery adds a slight sweetness. The unique essence that differentiates dal Dhokli from other dals is incorporating soft, handmade dumplings or "dhokli." These dumplings are prepared with whole wheat flour kneaded into spices of cumin, ajwain (carom seeds), and chilli powder, rolled out as thin sheets, cut into diamond shapes, and added to the simmering dal. As they cook in the lentil soup, the dhoklis absorb rich flavours from the broth, softening and getting flavoured. Dal Dhokli has been topped with fresh cilantro, a squeeze of lemon, and sometimes peanuts for crunch. What is nice, though, is that it's served hot to the table, so it offers a sense of warmth and is great for families when the meal is served in such a setting. It is also very satisfying in terms of protein from the lentils and in filling up on dumplings, which all make this quite a nourishing meal. This dish is consumed most frequently with a dollop of ghee on top, which infuses all the flavours and is usually served with a side of pickles or yoghurt- an effective cooling contrast to the warm, spiced dal. Dal Dhokli represents that delicious coalition of textures and flavours in Gujarati and Rajasthani home cooking.

• 1/2 cup toor dal
• 1/2 cup wheat flour
• 1/4 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tbsp besan
• 1 tbsp ginger
• 2 tbsp peanuts
• 1 tbsp green chilli
• 1/2 tbsp red chili powder
• 2 red whole chili
• 1/2 cup tomato
• 1/8 tsp asafoetida
• 3 tbsp oil
• 1/8 tbsp ajwain
• 1 1/2 tbsp salt
• 1/4 tbsp cumin seeds
• 2 tbsp cilantro

• Mix 1 cup wheat flour, 2 Tbsp besan, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, ajwain, and salt to taste all in a large mixing bowl, add one tablespoon of oil and mix.
• Gradually add water, kneading the mixture into a smooth, pliable dough. This dough must be soft yet firm enough to hold its shape, an essential consideration in any traditional dal dhokli recipe.
• Once it is ready, cover the dough and let it rest for about 10 minutes. This rest hydrates the dough and allows it to roll out more efficiently, which also results in better outcomes for your dal dhokli recipe.
• Divide the rested dough into small portions.
• Take each portion and flatten it as thin as a chapati, about 1/8-inch thick. Use a knife or pizza cutter to cut rolled-out pieces into diamond or square shapes so that all dhokli pieces are cut evenly and set them aside on a tray.
• Toor dal can be prepared using 1 cup of soaked pigeon peas, 3 cups of water, 1/4 teaspoon turmeric powder, salt, and a little pinch of asafoetida.
• Pressure cook the same until it becomes soft and mushy, that is for a period of 3-4 whistles.
• Once it gets cooked through the stovetop, one must let the dal get a soft boil by stirring occasionally.
• After getting cooked, mash the dal a little to get a smooth consistency.
• Bring the dal to a boil again, and add the dhokli pieces to the simmering dal by letting them fall gently into the dal. But keep stirring it occasionally so they don't stick to each other.
• Boil the dhokli in dal on medium for 10-15 minutes till it turns tender and the dhokli gets cooked thoroughly.
• Cook the dhokli casually so that it does not break while cooking.
• Heat 1 Tbsp of ghee or oil in a small pan.
• Add 1/2 Tsp mustard seeds, 1/2 Tsp cumin seeds, 2-3 cloves, and a small piece of cinnamon stick.
• Once the seeds start spluttering, add two dried red chillies and a few curry leaves.
• Let the spices sizzle for a few seconds while stirring until fragrant. This will add flavour to the dal, and it will add a wonderful aroma to the dish.
• When you prepare your temper, pour it slowly over the dal dhokli.
• Stir it softly so temper mixes in the dal. The addition of spices and ghee will be well dispersed in it. Keep it simmering for another 5 minutes so that its flavours combine well.
• Taste the dal dhokli and adjust the seasoning to your taste.
• You would add salt, black pepper powder, or even sugar in tiny quantities according to your preference. Take care that the flavours are balanced to your taste before serving.
• Garnish dal dhokli with fresh cilantro leaves before serving.
• A pinch of garam masala on top will do the trick to give that flavour finish. With the fresh herbs and spices, your dish has a lively finish.
• The dal dhokli can be served piping hot with a generous ghee for added richness. It goes well with steamed rice or roti. It is wholesome and filling food as a whole.
• This recipe of Dal dhokli also makes a great dish to have all by itself, thus making it a complete, well-rounded meal.
• Leftover dal dhokli can be stored in an air-tight container in the refrigerator. It can be reheated on the stovetop, and you might have to add a little water to balance its consistency as it thickens after some time. Enjoy within 1-2 days, as flavour is best at those times.