Hearty Mag ni Dal Dhokli: Gujarati-Style Dumplings & Lentils
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Ingredients
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1 cup Yellow moong dal (split mung beans)
(Washed and soaked for 20 minutes)
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3/4 cup Besan (chickpea flour)
(For making dhokli dumplings)
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1/2 cup Whole wheat flour
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3/4 teaspoon Turmeric Powder
(divided)
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1 teaspoon Red Chili Powder
(Adjust to taste)
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1 teaspoon Coriander powder
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1 teaspoon Cumin Seeds
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1/2 teaspoon Mustard seeds
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1 teaspoon Ginger paste
(Freshly grated preferred)
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1/2 teaspoon Garlic paste
(Optional for added flavor)
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1 piece Green chili
(Finely chopped, adjust heat to preference)
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1/8 teaspoon Asafoetida (Hing)
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10 pieces Curry leaves
(Fresh preferred)
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1 medium Tomato
(Finely chopped)
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2 tablespoons Tamarind pulp
(Or substitute lemon juice)
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1 tablespoon Jaggery (or sugar)
(Adjust for sweetness)
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1.5 teaspoons Salt
(Or to taste)
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4 cups Water
(For dal and dumplings)
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2 tablespoons Oil or ghee
-
2 tablespoons Fresh cilantro
(Chopped, for garnish)
(Washed and soaked for 20 minutes)
(For making dhokli dumplings)
(divided)
(Adjust to taste)
(Freshly grated preferred)
(Optional for added flavor)
(Finely chopped, adjust heat to preference)
(Fresh preferred)
(Finely chopped)
(Or substitute lemon juice)
(Adjust for sweetness)
(Or to taste)
(For dal and dumplings)
(Chopped, for garnish)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (300g)
- Calories: 430 kcal
- Carbohydrates: 73 g
- Protein: 18 g
- Fat: 9 g
- Fiber: 10 g
- Sugar: 8 g
- Sodium: 765 mg
- Cholesterol: 0 mg
- Calcium: 90 mg
- Iron: 3.6 mg
Instructions
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1 - Make Dhokli Dough:
In a mixing bowl, combine besan, wheat flour, half turmeric, half chili powder, pinches of salt, and 1 tsp oil. Gradually add 2-3 tbsp water; knead until a smooth, stiff dough forms. Cover and rest 10 minutes.
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2 - Prepare Dal Sauce:
Drain moong dal. In a large pot, heat oil/ghee. Add mustard seeds, cumin, asafoetida; when crackling, add curry leaves, ginger, (garlic and chili, if using). Saute for 30 seconds.
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3 - Simmer Dal:
Add soaked dal and 3 cups water, turmeric, coriander powder, remaining chili powder, and chopped tomato. Bring to boil, then simmer 15-20 min, partially covered, until dal is soft but not mushy.
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4 - Roll & Cut Dhokli:
On a floured board, roll dough to 3mm thickness. Cut into diamonds or squares, about 1-inch each. Dust with flour to prevent sticking.
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5 - Add Dhokli & Simmer:
Increase dal heat to medium. Drop dhokli pieces one by one into simmering dal, stirring gently so they don’t stick. Simmer for 8-10 min until dhokli is tender and cooked through.
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6 - Finish & Adjust Flavors:
Stir in tamarind pulp, jaggery, and more water if sauce is too thick. Taste, balance salt, sweet, and sour as preferred. Simmer 2-3 minutes more.
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7 - Garnish & Serve:
Ladle into bowls. Garnish with chopped cilantro. Enjoy hot as a meal on its own or with plain rice.
In a mixing bowl, combine besan, wheat flour, half turmeric, half chili powder, pinches of salt, and 1 tsp oil. Gradually add 2-3 tbsp water; knead until a smooth, stiff dough forms. Cover and rest 10 minutes.
Drain moong dal. In a large pot, heat oil/ghee. Add mustard seeds, cumin, asafoetida; when crackling, add curry leaves, ginger, (garlic and chili, if using). Saute for 30 seconds.
Add soaked dal and 3 cups water, turmeric, coriander powder, remaining chili powder, and chopped tomato. Bring to boil, then simmer 15-20 min, partially covered, until dal is soft but not mushy.
On a floured board, roll dough to 3mm thickness. Cut into diamonds or squares, about 1-inch each. Dust with flour to prevent sticking.
Increase dal heat to medium. Drop dhokli pieces one by one into simmering dal, stirring gently so they don’t stick. Simmer for 8-10 min until dhokli is tender and cooked through.
Stir in tamarind pulp, jaggery, and more water if sauce is too thick. Taste, balance salt, sweet, and sour as preferred. Simmer 2-3 minutes more.
Ladle into bowls. Garnish with chopped cilantro. Enjoy hot as a meal on its own or with plain rice.
More About: Hearty Mag ni Dal Dhokli: Gujarati-Style Dumplings & Lentils
Mag ni Dal Dhokli: Tradition, Comfort, and Flavor in Every Bowl
Mag ni Dal Dhokli is a soul-warming one-pot dish from Gujarat, India, marrying the gentle, creamy flavors of split yellow moong dal with soft, spiced chickpea-wheat flour dumplings. This dish represents deeply rooted home cooking, made using pantry staples, highly customizable with what’s on hand, and ideal for vegetarians and vegans seeking both nutrition and comforting flavor.
A Unique Gujarati Classic
Gujarati cuisine is a saga of sweet, sour, and spicy symphony that relies heavily on seasonal produce and legumes. Dal Dhokli fits this ethos perfectly. Often compared to pasta-in-soup, the dish replaces Italian pasta with homemade, spiced dumplings called 'dhokli'. While classic Dal Dhokli uses toor (split pigeon peas), this version with moong dal ('Mag') is lighter and more easily digestible, suitable for all age groups and especially loved for its smooth finish.
History & Cultural Significance
Dal Dhokli likely originated as a creative solution to stretch out scant leftover dal; dhokli dough pieces bulk up the meal, making it wholesome and filling for large families. Over generations, the pairing became a staple, especially beloved on weekends when there’s time to knead, roll, and drop freshly made dough into bubbling dal. Gujarati households may serve this after a monsoon downpour, as a nutritious and gentle dish for those unwell, or simply any day a dose of nostalgia is required.
Unique & Creative Aspects
- Moong Dal Magic: Using yellow moong dal makes Mag ni Dal Dhokli lighter and quicker to cook, compared to heartier pigeon pea.
- Dumpling Craftsmanship: The process of rolling and cutting diamond-shaped dhoklis is both tactile and fun; it's an activity ideally suited to children and family.
- Layered Flavors: Tempering spices like mustard and cumin seeds, plus the brightness from tomato, sweet jaggery, and tart tamarind, deliver the delicious Gujarati balance in every bite.
- Vegan, Nutritious, Gluten-Optional: The recipe’s dumplings use wheat and chickpea flour, but can be made entirely gluten-free by skipping wheat to suit dietary needs.
Tips & Personal Notes
- Always add the dhokli pieces slowly, before they stick together. Gentle stirring is key.
- Taste the dal before finishing—the sweet-sour gauge should suit your palate, and extra jaggery or tamarind can tilt the balance accordingly.
- Try adding diced vegetables—carrot, spinach, bottle gourd—for more texture and nutrition.
- Leftovers are spectacular the next day as dumplings soak up more flavors (just add extra water while reheating).
- For those preferring more richness, drizzle ghee on the final bowl or finish with a tempering (tadka) just before serving.
Serving & Modern Ideas
Serve Mag ni Dal Dhokli hot, garnished with cilantro, alongside papad and crunchy onion slaw for a small banquet. For a modern take, try finishing with lemon zest, microgreens, or a coconut-milk drizzle for fusion flair.
In Summary
Mag ni Dal Dhokli is more than a meal; it’s an embrace from Gujarati kitchens—time-saving, economical, fun to make, and effortlessly healthy. With minimal ingredients, this dish brings families together, reinforces the inventiveness of Indian home cooks, and stands apart as a uniquely comforting bowl of world cuisine.
