Gujarati Dal Dhokli Simmered Pasta

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Comforting Gujarati-style wheat flour dumplings simmered in a tangy, spiced lentil stew, making a wholesome one-pot meal. This Indian-inspired one-pot recipe (vegetarian), ready in about 60 minutes, pairs toor dal (split pigeon peas), water, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup toor dal (split pigeon peas)
• 4 cups water
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1 tbsp jaggery (or brown sugar)
• 1 tbsp tamarind paste
• 1 tsp red chili powder
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• a pinch asafoetida (hing)
• 8 curry leaves
• 1 green chili, slit
• 2 tbsp oil
• 1 cup whole wheat flour
• about 1/4 cup water (for dough)
• 1/2 tsp ginger powder
• 1/2 tsp coriander powder
• 2 tbsp chopped cilantro

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Instructions

1. Step 1: Rinse 1 cup toor dal thoroughly and pressure cook with 4 cups water and 1/2 tsp turmeric powder for 4-5 whistles until very soft; mash slightly and add 1 tsp salt, 1 tbsp jaggery, 1 tbsp tamarind paste, and 1 tsp red chili powder. Set aside.
2. Step 2: In a small bowl, combine 1 cup whole wheat flour, 1/2 tsp ginger powder, 1/2 tsp coriander powder, and about 1/4 cup water to make a firm but pliable dough; knead well and rest for 10 minutes.
3. Step 3: Roll out the dough thinly on a floured surface and cut into diamond shapes approximately 2-inch wide.
4. Step 4: Heat 2 tbsp oil in a deep pan over medium heat. Add 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of asafoetida, 8 curry leaves, and 1 slit green chili; sauté until mustard seeds pop and aroma rises.
5. Step 5: Pour the cooked dal mixture into this tempered oil and bring to a gentle boil. Carefully add the wheat flour diamonds into the simmering dal.
6. Step 6: Simmer uncovered for 15 minutes until the dhokli pieces are cooked through and tender, stirring gently to prevent sticking.
7. Step 7: Garnish with 2 tbsp chopped fresh cilantro and serve hot as a comforting meal.