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Dal Dhokli – Gujarati Lentil Pasta Soup

Dal Dhokli is a comforting Gujarati one-pot meal made with spiced wheat flour dumplings simmered in sweet-spicy dal (toor dal/lentil curry). It’s often called the Gujarati version of pasta soup, perfect for a wholesome lunch or dinner.

🥗 Health Benefits

  • ✅ Protein-rich from lentils and wheat.
  • ✅ Balanced meal with carbs, protein, and fiber.
  • ✅ A healthy and filling dish for all ages.

Dal Dhokli – Gujarati Lentil Pasta Soup

Dal Dhokli is a comforting Gujarati one-pot meal made with spiced wheat flour dumplings simmered in sweet-spicy dal (toor dal/lentil curry). It’s often called the Gujarati version of pasta soup, perfect for a wholesome lunch or dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Gujrati food
Ingredients Method Notes

Ingredients
  

Ingredients
For Dal:
  • 1 cup toor dal pigeon peas
  • 2 tbsp tamarind pulp
  • 1 tbsp jaggery
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • Salt to taste
For Dhokli:
  • 1 cup wheat flour
  • ½ tsp ajwain
  • ½ tsp turmeric powder
  • ½ tsp chili powder
  • 1 tbsp oil
  • Salt to taste
For Tempering:
  • 2 tbsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 6 –8 curry leaves

Method
 

Cooking Instructions
  1. Pressure cook dal with turmeric until soft. Mash well.
  2. Add tamarind, jaggery, spices, and simmer.
  3. Make dough with wheat flour, spices, oil, and water. Roll and cut into diamond shapes.
  4. Drop dhokli pieces into boiling dal. Cook until soft (12–15 mins).
  5. Prepare tempering with ghee, mustard, cumin, and curry leaves. Add to dal.

Notes

🍽️ Serving Suggestions
  • Serve hot with a drizzle of ghee.
  • Pairs beautifully with rice or just as a soup.
 
❓ FAQs
Q: Why is dal dhokli sweet-spicy?
A: Gujarati cuisine balances sweet, spicy, and tangy flavors.
Q: Can I use leftover dal for this recipe?
A: Yes, just add dhokli to reheated dal.
Q: Can I make dhokli gluten-free?
A: Yes, try millet flour instead of wheat.