Gujarati Dal Dhokli Simmered Pasta
Comforting Gujarati-style wheat flour dumplings simmered in a tangy, spiced lentil stew, making a wholesome one-pot meal. This indian-inspired one pot (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 leaves 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
Instructions
- 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.
- 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.
- Step 3: Roll out the dough thinly on a floured surface and cut into diamond shapes approximately 2-inch wide.
- 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.
- 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.
- Step 6: Simmer uncovered for 15 minutes until the dhokli pieces are cooked through and tender, stirring gently to prevent sticking.
- Step 7: Garnish with 2 tbsp chopped fresh cilantro and serve hot as a comforting meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gujarati Dal Dhokli Simmered Pasta take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gujarati Dal Dhokli Simmered Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep toor dal (split pigeon peas) from drying out.
Can I substitute ingredients in Gujarati Dal Dhokli Simmered Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gujarati Dal Dhokli Simmered Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gujarati Dal Dhokli Simmered Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
