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Daal Dhokli Recipe | Gujarati Dal Dhokli

Ingredients for Daal

Dhokli Ingredients

Tarka (Jhonk) Ingredients  

1 Cup Toor Daal

1 Tbsp Ghee

Salt to taste

1/2 Tsp Turmeric powder 

1/2 Tsp Deggi Mirch 

1 Bay Leaf

1 Tbsp Tamarind 

1 Tbsp Jaggery (Gur)

1 Cup Atta 

1/2 Tsp Turmeric 

1/2 Tsp Deggi Mirch 

1/4 Ajwain 

1/4 Asfeotida (Hing)

Salt to Taste

2 Tbsp Oil 

2 Tbsp Ghee

1 Tsp Cumin Seeds

1 Tsp Mustard Seeds

1 Tsp Fenugreek Seeds 

Few Curry Leaves

1-inch Cinnamon Stick

1/4 Tsp Asfeotida (Hing) 

1/2 Tsp Red Chilli Powder

2 Green Chillies, roughly pounded 

1/2-inch Ginger, roughly pounded 

5 - 6 Red Chillies, round grape sized preferred 

2 Tomatoes, chopped (optional) 

3 Tbsp Peanuts, shelled, fried in Ghee

1 Tsp Gujrati Garam Masala

Pressure Cook Toor Daal, with all ingredients except Tamarind and Jaggery

Ensure Daal is not too thick, and set aside

Add Flour with all ingredients, and knead into a soft dough, set aside and rest 

Portion your dough, roll into chapati and use a tava to cook half-way on both sides, slice this half-cooked roti into your preferred shape and size, set aside

For tempering Tarka (Jhonk) - On medium-heat add ghee to a pan, once it melts, add all ingredients for tempering except Gujrati Garam Masala 

Bringing all together for serving: 

  • Add Tamarind, Jaggery into the boiled daal, Simmer on medium heat. 

  • Now add Dhokli. Let it cook for 8 - 10 minutes on Low heat. 

  • Pour the tempering and fried peanuts, and simmer for 2 minutes, adjust water to ensure Daal is not too thick. 

  • To serve - garnish with Cilantro leaves and Gujarati Garam Masala   

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