Rajasthani Dal Dhokali | The Perfect One Pot Meal!
Rajasthani Dal Dhokli is a wholesome one-pot meal made with three types of lentils and soft, spiced whole-wheat dhokli. The dal is cooked with aromatic Indian spices and finished with a fragrant ghee tadka, making it a comforting, protein-rich and satisfying 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.