Dal Dhokli


Dal Dhokli

Dal Dhokli

Wholewheat Pasta Cooked in Split Gram Gravy


For the Dal                     

1/2 cup red split gram (toovar dal)

1/2 tsp turmeric powder

2 tbsp raw peanuts

1 inch piece ginger

1/2 tsp asafoetida

1 tbsp ginger-chilli paste

2 tbsp jaggery

1/2 tsp mustard seeds

4-5 pieces black kokam

2 tbsp ghee

A few curry leaves

Salt to taste

For the Dhokli

1/2 cup wholewheat flour

1 tbsp gram flour

1/2 tsp ajwain

1/2 tsp turmeric powder

1/2 tsp red chilli powder

Salt to taste

Warm water to bind the dough

To Garnish

Finely-chopped coriander leaves

To Serve

Finely-chopped onions, green chillies and lemon quarters.


1. Wash and soak the gram in two cups of water for half an hour. Transfer this to the pressure cooker and add turmeric powder, peanuts, ginger and asafoetida.

2. Cook for three whistles. Remove from heat and keep aside to cool. Bind the wheat and gram flour, ajwain, turmeric, chilli powder and salt into a soft dough with the help of warm water.

3. Cover and set aside for half an hour. Divide the dough into siXto eight portions. Roll each one into a seven inch round circle with the help of a little flour.

4. Keep all of them on a paper separately, so that they do not stick to each other.

5. Lightly stir the cooked and cooled gram with a wooden whisk in a large saucepan.

6. Heat ghee and add mustard seeds. When they splutter, add curry leaves and the gram mixture. Add all the rest of the ingredients for the dal and let it simmer.

7. Cut the dough circles into one inch long strips and then cut each one diagonally to get diamond-shaped pieces ten minutes before serving.

8. When the gram mixture begins to boil add these pieces two-three at a time. Make sure each piece remains separate. Cook for seven to eight minutes, till done.

9. Garnish with coriander leaves. Serve at once with finely-chopped onions, green chillies and lemon quarters.

Serves 6



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