Rajasthani Dal Dhokli is a wholesome, protein-rich one-pot meal made with a combination of lentils and soft wheat flour dumplings known as dhokli. The lentils are cooked with aromatic spices and simmered together with seasoned dough pieces until everything comes together into a hearty, comforting dish. Finished with a flavorful ghee tempering, this traditional recipe is filling enough to be enjoyed as a complete meal on its own.
While Dal Dhokli is popularly associated with Gujarati cuisine, the Rajasthani version is more savory and robust, featuring a blend of earthy spices and a rich ghee tadka that enhances the flavor beautifully.
- A wholesome one-pot meal
- Rich in plant-based protein
- Made with simple pantry ingredients
- Comforting and filling
- Perfect for lunch or dinner
- Packed with aromatic Indian spices
- Delicious with a generous ghee tadka
If you loved this recipe, don’t forget to check out our other festive Indian sweets and curry recipes.
Dal Bafla with Mixed Dal and Bati Churma
For the Dal
- ½ cup green moong dal (split green gram)
- ½ cup toor dal (split pigeon peas)
- ¼ cup chana dal (split Bengal gram)
- 1 medium tomato, roughly chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger, finely chopped
- 1 sprig curry leaves
- ¼ teaspoon hing (asafoetida)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon cumin powder
- ¼ teaspoon garam masala powder
- 1 teaspoon kasoori methi powder
- 2 tablespoons oil
- ¼ teaspoon cumin seeds
- 4 cups water
- Salt to taste
- 1 tablespoon chopped coriander leaves
For the Dhokli
- 1 cup whole wheat flour
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon cumin powder
- ⅛ teaspoon ajwain (carom seeds)
- ¼ teaspoon salt
- 1 tablespoon melted ghee
- Water as required
For the Ghee Tadka
- 2 tablespoons ghee
- 1 green chili, slit
- 2 dried red chilies
- 1 sprig curry leaves
- A pinch of hing
- ¼ teaspoon Kashmiri red chili powder
Step 1: Wash and Soak the Lentils
- Begin by combining the green moong dal – 1/2 cup, toor dal – 1/2 cup, and chana dal – 1/4 cup in a large bowl.
- Wash the lentils thoroughly 2–3 times under running water until the water runs mostly clear. Washing removes excess starch, dust, and impurities.
- Add enough fresh water to completely immerse the lentils and allow them to soak for about 20–25 minutes.
- Soaking helps the lentils cook faster and results in a smoother texture.
- While the lentils are soaking, prepare the dough for the dhokli.
Step 2: Prepare the Dhokli Dough
- In a large mixing bowl, combine Whole wheat flour – 1 cup, Turmeric powder – 1/4 tsp, Red chili powder – 1/4 tsp, Coriander powder – 1/2 tsp, Cumin powder – 1/4 tsp, Ajwain – 1/8 tsp and Salt.
- Add melted ghee or oil – 1 tbsp. Ghee helps make the dhokli soft and flavorful after cooking.
- Gradually add water little by little and knead into a smooth, medium-soft dough.
- The dough should be similar in consistency to chapati dough—not too soft and not too stiff.
- Cover the dough and allow it to rest for 10–15 minutes.
- Resting relaxes the gluten and makes the dough easier to shape.
Step 3: Shape the Dhokli
- Once the dough has rested, divide it into small portions.
- Roll each portion into a small ball.
- Using your fingers, gently flatten each ball into a small disc.
- Traditionally, the dough pieces are kept small so they cook evenly and absorb the flavors of the dal.
- You can shape them into rounds, diamonds, ovals, or any preferred shape.
- Place all the prepared dhokli pieces on a plate and keep them covered with a cloth so they do not dry out.
Step 4: Prepare the Tempered Dal Base
- Heat oil in a pressure cooker over medium heat.
- Once the oil is hot, add cumin seeds.
- Allow them to crackle for a few seconds. Add: Chopped green chilies – 2, Chopped ginger – 1 tsp, add somee curry leaves, Hing – 1/8 tsp.
- Sauté for about 30 seconds until fragrant.
- Now add the chopped tomatoes. If desired, you may also add finely chopped onions at this stage for additional flavor.
- Cook the tomatoes for 3–4 minutes until they soften and begin to break down. This creates a flavorful base for the dal.
Step 5: Add Lentils and Spices
- Drain the soaked lentils and add them to the cooker.
- Stir well so the lentils are coated with the aromatic mixture.
- Then add: Turmeric powder – 1/4 tsp, Red chili powder – 1/2 tsp, Coriander powder – 1 tsp, Cumin powder – 1/4 tsp, Garam masala – 1/4 tsp, Kasoori methi – 1 tsp. Mix thoroughly.
- Roast the lentils and spices together for about 2–3 minutes.
- This step deepens the flavor and removes the raw taste of the spices.
- The kasoori methi particularly adds a beautiful aroma and enhances the traditional taste of the dish.
Step 6: Add Water and Bring to a Boil
- Pour in approximately 4 cups of water.
- Then add salt according to your taste. Mix everything well.
- Increase the heat and bring the mixture to a rolling boil.
- This is a very important step because the dhokli should only be added after the liquid has started boiling.
- If added too early, the dough pieces may become sticky and clump together.
Step 7: Add the Dhokli
- Once the dal begins boiling, carefully add the prepared dhokli pieces one by one.
- Avoid dropping them all together.
- After adding a few pieces, gently stir the dal to prevent them from sticking to each other.
- Continue until all the dhokli pieces have been added.
- Allow the mixture to simmer for 2–3 minutes.
- You will notice the dhokli beginning to puff slightly and float.
Step 8: Pressure Cook
- Close the pressure cooker with its lid. Cook on medium heat for 4–5 whistles.
- The exact number of whistles may vary depending on your cooker and the quality of the lentils.
- After cooking, switch off the heat and allow the pressure to release naturally.
- Do not force-release the pressure. Natural pressure release allows the dhokli to finish cooking gently.
Step 9: Check the Consistency
- Open the cooker once the pressure has completely released. The lentils should be soft and creamy.
- The dhokli should be tender and fully cooked. Give the dal a gentle stir.
- If the mixture appears too thick, add a little hot water and simmer for a few minutes.
- Dal Dhokli naturally thickens as it cools because the wheat dough absorbs liquid.
- Adjust the consistency according to your preference.
Step 10: Prepare the Ghee Tadka
- Heat ghee in a small tempering pan over low heat.
- Then add Green chili -1, Dried red chilies – 2, Some Curry leaves, Hing – 1/8 tsp, Kashmiri red chili powder – 1/4 tsp. Allow the ingredients to sizzle for a few seconds.
- Adding the chili powder after switching off the flame prevents it from burning and keeps its bright color intact.
- The aroma at this stage is absolutely irresistible.
Step 11: Finish and Garnish
- Pour the hot ghee tempering directly over the cooked dal dhokli.
- Immediately cover the pot for a minute to trap the aroma.
- Add freshly chopped coriander leaves.
- Gently mix everything together.
- Our traditional Rajasthani Dal Dhokli is now ready to serve.
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Serve hot with: Extra ghee on top, Roasted papad, Fresh curd, Mango pickle, Onion salad, Lemon wedges. Since the dish contains both lentils and wheat, it is a complete and satisfying meal by itself.
Rajasthani Dal Dhokli is the perfect example of comfort food made from simple pantry ingredients. The combination of three lentils, soft wheat dumplings, aromatic spices, and a rich ghee tadka creates a deeply satisfying meal that is nourishing, flavorful, and incredibly comforting. Whether enjoyed on a rainy day or as a hearty family dinner, this traditional recipe is sure to become a favorite at your table.
Use Three Types of Lentils
The combination of moong dal, toor dal, and chana dal creates a balanced texture and richer flavor.
Don’t Skip Ajwain
Ajwain not only improves flavor but also aids digestion.
Add Dhokli to Boiling Dal
Always add the dough pieces after the dal begins boiling to prevent sticking.
Rest the Dough
Resting the dough helps create softer dhokli.
Use Ghee for the Tadka
The final tempering contributes a significant portion of the dish’s flavor.
Adjust Consistency Before Serving
The dal thickens considerably after resting, so add hot water if necessary.
Rajasthani Dal Dhokali | The Perfect One Pot Meal!
Ingredients
For the Dal
- 1/2 cup green moong dal (split green gram)
- 1/2 cup toor dal (split pigeon peas)
- 1/4 cup chana dal (split chickpeas)
- 1 med tomato, roughly chopped
- 2 nos 2 green chilies, finely chopped
- 1 tsp Ginger,finely chopped
- 1 sprig curry leaves
- 1/4 tsp hing (asafoetida)
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/4 tsp Garam masala powder
- 1 tsp Kasoori methi, crushed
- 2 tbsp Oil
- 1/4 tsp Cumin seeds
- 4 cups Water
- Salt to taste
- 1 tbsp fresh coriander leaves, chopped
For the Dhokli
- 1 cup whole wheat flour
- 1/4 cup turmeric powder
- 1/4 tsp red chili powder
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder
- 1/8 tsp Ajwain (carom seeds)
- 1/4 tsp Salt
- 1 tbsp melted ghee
- Water as required
For the Ghee Tadka
- 2 tbsp Ghee
- 1 no Green chili, slit
- 2 no Dried red chilies
- 1 sprig Curry leaves
- A pinch of hing
- 1/4 tsp Kashmiri red chili powder
Instructions
Wash and soak the lentils
- Add ½ cup green moong dal, ½ cup toor dal, and ¼ cup chana dal to a bowl. Wash the lentils 2–3 times untilthe water is relatively clear. Add enough water to cover the lentils and soakfor 20–25 minutes.
Make the dhokli dough
- In a bowl, combine 1 cup wholewheat flour, ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ¼ tsp cumin powder, ⅛ tsp ajwain, and ¼ tsp salt. Add 1 tbsp melted ghee and mix. Gradually addwater and knead into a soft, smooth dough. Cover and rest for 10 minutes.
Shape the dhokli
- Divide the dough into small portion sand roll them into balls. Flatten each ball into a thin disc. Alternatively, rollthe dough into a thin sheet and cut it into small squares or diamond shapes. Keep the dhokli pieces aside.
Make the dal base
- Heat 2 tbsp oil in a pressure cooker over medium heat. Add ¼ tsp cumin seeds and let them crackle. Add 2 chopped green chilies, 1 tsp chopped ginger, 1 sprig curry leaves, and ¼ tsp hing. Saute for 30–40 seconds.
- Next add 1 roughly chopped tomato and sauté for 2–3 minutes, until the tomato becomessoft and slightly mushy.
Add lentils and spices
- Drain the soaked lentils to the cooker.
- Then Add ¼ tsp turmeric, ½ tsp red chili powder, 1 tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala, and 1 tsp crushed kasoori methi. Mix well and sauté for 2–3 minutes.
- Pour in 4 cups water and addsalt to taste. Mix well and bring the dal to a rolling boil.
Add the dhokli
- Once the dal is boiling, carefully add the prepared dhokli pieces one at a time. Stir gently to prevent them from sticking together. Close the pressure cooker and cook for 4–5 whistles over medium heat.
Release pressure and check
- Turn off the heat and allow the pressure to release naturally. Open the cooker and check that the lentils and dhokli are completely cooked. If the dal is too thick, add a little hot water and simmer for 2–3 minutes.
Make the ghee tadka
- Heat 2 tbsp ghee in a small pan. Add 1 slit green chili, 2 dried redchilies, 1 sprig curry leaves, and a pinch of hing. Sauté for a few seconds. Turn off the heat and add ¼ tsp Kashmiri red chili powder.
Finish the Dal Dhokli
- Pour the hot ghee tadka over the cooked Dal Dhokli. Garnish with 1 tablespoon chopped fresh coriander leaves. Gently mix and serve hot.
Video
Notes
- Keep the dhokli pieces thin so they cook evenly.
- Always add the dhokli after the dal has come to a boil.
- Avoid vigorous stirring after adding the dhokli, as the pieces can break.
- The dal thickens as it rests, so add a little hot water while reheating if needed.
- For the best flavor, don't skip the final ghee tadka.
Dal Dhokli is a traditional Indian one-pot dish made by cooking wheat flour dumplings in a flavorful lentil curry. It is considered a complete meal because it contains both grains and protein.
Gujarati Dal Dhokli is generally sweeter and tangier due to the addition of jaggery and lemon or tamarind. Rajasthani Dal Dhokli is more savory, spicy, and robust in flavor.
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Yes. You can cook it in a heavy-bottomed pot or kadai. Simply simmer until both the lentils and dhokli are fully cooked and tender.
This usually happens when the dhokli is added before the dal starts boiling or when all the pieces are dropped in together without stirring.
Yes. The dough can be prepared 3–4 hours in advance and kept covered in the refrigerator.
Absolutely. Carrots, peas, bottle gourd, spinach, and onions can be added for extra nutrition.
The wheat dough continues absorbing liquid even after cooking. Add hot water and simmer for a few minutes before serving.
Yes. Increase the quantity of green chilies or red chili powder according to your preference.
Yes. It is rich in plant protein, fiber, and complex carbohydrates, making it a nutritious and balanced meal
Homemade ghee or good-quality cow’s ghee works best as it adds authentic flavor and aroma to the dish.
