Dal Dhokli (Fresh whole Wheat Pasta in Lentils Gravy)

Dal Dhokli (Fresh whole Wheat Pasta in Lentils Gravy)

Dal dhokli for me is the Indian version of ravioli pasta. This is just spicier and healthier. For those who haven’t heard of it, it is fresh homemade whole wheat pasta in lentils gravy. You want a simpler explanation? In my mom’s words, it is a perfect dish to finish off the leftover dal at home. This one pot meal is a gujju dish but it is a common menu item at my place. This is my family recipe of dal dhokli so it is slightly different from the traditional Gujarati dal dhokli. My mom makes it without the sugar.

Boiled toor dal (split pigeon peas/arhar dal) is tempered with spices and dhoklis made with whole wheat flour and gram flour (besan) are added to create this one dish meal. The thing you need to take care of while making this dish is to add the dhoklis when the dal boils, or else they will stick and get lumpy. You can shape the dhoklis as you like. Diamond shape is the most common one.

You can make the dhoklis in advance and freeze them to use them next time you have a leftover dal or when you want a quick meal. Though this is a one dish meal, some families make rice with this dish. It is a perfect meal for a cold winter evening. Serve the dal dhokli with fresh cut onions and a piece of lime.

Dal Dhokli (Fresh whole Wheat Pasta in Lentils Gravy)


Serves 4

For Dal

  • 1 cup toor dal (split pigeon pea lentils) washed and soaked
  • 2 tbsp ghee
  • ¼ tsp cumin seeds
  • 10-12 curry leaves
  • 5-6 cloves
  • 1 piece cinnamon
  • 8-10 fenugreek seeds
  • 1 bay leaf
  • 2 dry red chillies broken
  • 1 green chilli slit
  • 2 inch piece of ginger
  • ¼ tsp asafoetida (heeng)
  • 1 tsp lime juice
  • 1 tsp red chilli powder
  • ¼ tsp turmeric
  • 2 tbsp chopped fresh coriander
  • ¼ tsp garam masala
  • salt to taste

For Dhokli

  • 1 cup whole wheat flour
  • 2 tbsp gram flour (besan)
  • ½ tsp carom seeds (ajwain)
  • ¼ tsp turmeric powder
  • 1 tbsp oil
  • Salt to taste


For the Dhoklis

Combine all the ingredients for dhokli and make a stiff/firm dough using enough water. Cover and keep it aside for 15 minutes (you can prepare the dal in these 15 minutes). Knead the dough again after 15 minutes and divide it into five equal rolls. Roll out each portion into a 7-8 inch circle. Do not roll the dhokli very thin. You can look at the image above for approximate thickness of the dhokli. Cut the rolled circle into small diamond shapes using a knife or a cutter.

For the Dal

Pressure cook the dal with little salt in 1 ½ cup of water. Once the pressure is released, open the cooker and blend the dal the dal till it is smooth. Add 3 ½ cups of water, turmeric powder, red chilli powder, garam masala, and salt. Bring to boil. Heat 2tbsp ghee in a separate pan. Add cumin seeds, curry leaves, ginger, green chilli, cloves, cinnamon, fenugreek seeds (methi dana), bay leaves, dry red chillies, and asafoetida. Sauté on a low flame for 1 minute. Add this tadka to the boiling dal and mix well.

Just before serving, bring the dal to boil. Once the dal boils, add the dhokli pieces one by one and stir gently. Cook on low flame for 8-9 minutes stirring occasionally. Add more water if the dal thickens while boiling. Add the lime juice and chopped coriander.

Serve hot with fresh cut onions and a wedge of lime and You can also add a spoonful of ghee (optional).