Daal Dhokli

Today we have come up with the recipe named  Daal Dhokli. This recipe is a traditional recipe of Rajasthan, Gujarat & Maharashtra. Anyone who comes from this state can easily relate to this recipe. This is a one pot meal and very easy for mommy’s also who have fussy kids who don’t like Moong Daal. I have one at my home who is really moody 😉  with this recipe protein intake would be there as well fiber.  This is made with different lentil in different states like in Rajasthan it’s made from Moong daal and in Gujarat from Toor daal. There is no extra effort required and very little of groceries. Serve the kids without tadka if they don’t like spicy its yummy even without tadka and specially very healthy.

All you need to do is just add dollop of Ghee and lemon juice. Also you can add raw chopped onion and coriander ( mint) along with Papad, Khichya. Some people just add very little sugar to it.. I haven’t tried it though…


For Daal

3/4 cup  Mooṅg Daal ( split Chilka daal/ Green lentil ) washed

1 to 2 Tbsp Channa Daal (split Bengal gram) washed

Salt as per your taste(in cooker)

1/4 tsp Chilli powder (in cooker)

1/2 Tbsp turmeric ( in cooker)

1/4  Tbsp Cumin (optional)(in cooker)

For Dhokli

1 and 1/2 cup Wheat Flour

1  Tsp Salt (as per your taste)

1 Tbsp Red chili powder

1/2 Tsp Turmeric Powder

1/2 Tsp Cumin

1 Tbsp Oil/Ghee (Clarified Butter)

For Tempering

3-4 Tbsp Ghee (Clarified Butter)

Pinch Asafoetida (hing)

2-3 Laung (Clove)

1 Tej pata (Bay leaf)

1 to 2 Dry red chili

1 Tsp ginger grated or chopped

1 Tsp garlic paste (or grated)

1 to 2 green chili ( Chopped)

1 Tsp Cumin (jeera)

1/4 cup chopped Mint leaves

Red Chili powder (as per your taste)

1/2 tsp Garam masala ( optional)

1/2 Onion chopped (optional)


Making of Daal Dhokli

Take all the ingredients mention under dhokli and mix them together and knead it into soft dough and let it rest  for 10 mins. In the mean while in a Cooker add  the washed daal (lentils) and then add about 2-3 cups of water and allow it to boil on  medium flame(adjust the water accordingly). Now take the dough and knead it once again and roll it out and cut them in diamond shape or square, how ever you like.. Once you cut take each piece and put it in the cooker when you see the water is boiling along with lentil ( Daal). Then add chilli powder ,turmeric powder and cumin. Once you have added all close the cooker and allow for atleast 4 to 5 whistles to come. Then bring it down from the gas (stove) and allow the pressure to go away and then open it. Just stir the daal dhokli.( If you feel its too thick add little water )

Daal Dhokli


Now in a pan take Ghee. Once its hot add asafoetida, clove,bay leaf,dry red chili, ginger-garlic paste saute for 2 mins ( and if you are adding onion saute it along with ginger garlic) then add cumin, green chili, chili powder after a second just add 1 tsp of water so that red chili powder doesn’t get burnt and then add chopped mint leaf. Let it fry for 2 -3 second. Now add the tempering to the already prepared Daal Dhokli and boil it for 5 mins and then serve it hot with chopped onion , lemon juice and papad or Khichiya


  • I personally recommend using of Ghee while tempering because it actually gives nice flavour…
  • If you think it would be spicy for kids you can always serve it without tempering but make sure to add little ghee and  before you serve 🙂
  • You can also replace the Mung Daal with Toor Daal ( Split Yellow Pigion peas)


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