Yellow Moong Dal Dhokli

MealsLunchDinner
Written By Akshat Vora
Yellow Moong Dal Dhokli
Yield 3
Author Rithika Ramesh
Prep time
30 Min
Cook time
30 Min
Total time
1 Hour

Yellow Moong Dal Dhokli

This one-pot meal is a great alternative to the Tuvar dal dhokli (pigeon peas dal dhokli). When cooked with yellow split moong dal, it turns out equally nutritious, light, and tastes delicious. The recipe is divided into two parts: dhokli/pasta (made from scratch) and the gravy: seasoning the dal. Just a note, if you do not like added sweetness, then this one's for you! No added sugar!
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Ingredients

For Dhokli (Pasta)
  • 1 cup – Whole wheat flour
  • 1 tbsp – Oil
  • ½ tsp – Red Chili Powder
  • ¼ tsp – Turmeric Powder (haldi)
  • 1/8 tsp – Carom Seeds (Ajwain) (optional)
  • ¼ tsp - Salt
  • Water – about ½ - 1 cup
  • ½ cup – Dry flour for dusting (if needed)
For Dal
  • ½ cup – Yellow Moong Split Dal (moong dal)
  • 2 ½ tbsp – Oil
  • 1 tsp – Jeera (Cumin Seeds)
  • 2 pinches – Asafoetida (hing)
  • 1-2 pieces – Dry whole Red Chili (Kashmiri)
  • 1 tbsp – Red Chili Powder
  • 1 tsp – Turmeric Powder (haldi)
  • 1 tbsp – Coriander Powder (Dhanajeeru)
  • Salt as per taste
  • 2 pieces – Garcinia indica (Dry Kokum)
  • 2- 2 ½ cups – Water
For Tempering (optional)
  • ½ tbsp – Oil
  • ½ tsp – Cumin Seeds (Jeeru)
  • ¾ tbsp – Red Chili Powder (to taste)

Instructions

  1. Wash the yellow moong split dal, add a pinch of salt, and soak it for 30 minutes.
  2. In the meantime, prepare the dhokli dough (pasta dough).
  3. In a mixing bowl, add whole wheat flour, red chili powder, turmeric powder, salt, and ajwain. Mix well.
  4. Add oil to the dry mixture and mix thoroughly. Add some water and start mixing the dough. Add water little by little to make a soft dough. (You may need less or more water depending on the wheat flour).
  5. Let it rest for 10 minutes.
  6. After 10 minutes, knead the dough and shape it as desired. You can make a variety of shapes – I prefer either small round discs or rolling it into medium 6-inch to 8-inch round parathas and then cutting thick 1.5-inch strips.
  7. For Round Discs: Roll the dough and cut it into tiny ½-inch balls, then press them between the palms to flatten.
  8. For Strips: After kneading, cut the dough into 4-5 equal parts and roll them into round shapes. Use dry flour for dusting if needed, then roll flat. Cut them into half and then into 3-4 rectangular strips.
  9. Drain the soaked dal. (TIP: Do not throw away the soaked water; drain it into a separate bowl to use later).
  10. Heat oil in a kadai or saucepan. After 30-50 seconds, add jeera (cumin seeds), hing, and dry red chili. Let it sizzle for a few seconds.
  11. Add the moong dal and sauté for 30 seconds. Then add turmeric powder, red chili powder, and coriander powder. Sauté for a few seconds and add the drained water. Add salt to taste.
  12. Add about 2-2.5 cups of water in total (including the drained water). (TIP: Drained water has nutrition and thickens the dhokli well). Cover with the lid halfway to cook the dal evenly.
  13. Add kokum to the dal.
  14. Keep the stove on medium heat. Let the water and dal come to a boil. Then add the dhokli. (TIP: Cooking time may vary depending on the thickness of the dhokli).
  15. Stir well to prevent the dhokli from sticking together and cook for 15-20 minutes. Cover the lid halfway through to ensure even cooking.
  16. After 15 minutes, taste the dhokli by taking a spoonful onto a small plate. Adjust salt and spiciness if needed.
  17. Check the dal – press it between your index finger and thumb. It should be very tender and soft, indicating it is cooked.
  18. Check the dhokli – it should easily cut into pieces with a spoon, being soft and tender. If not, give it a few more minutes to cook.
For Tempering (optional)
  1. I sometimes add tempering on top of the cooked dhokli before serving. It gives a nice finishing touch.
  2. Heat oil in a small pan, then add jeera and red chili powder. Add the tempering to the dhokli. Give it a gentle mix, being careful not to over-mix or stir, as the dhokli is tender and may break.
  3. Serve hot. You may add vegan ghee to it and enjoy the meal. You may also serve this with khakra or masala paratha (made from the same dhokli dough and cooked on a tawa/griddle as a paratha).

Personal Note

It’s one of my favorite meals growing up. I do not like sweetness in my meal; hence, I was never fond of dal dhokli. My mom once served this dhokli, and since then, I like it. We often make this during Paryushan at least a couple of times and even on Tithis. I hope you like and share this recipe with your loved ones.

Contains: Wheat (Gluten)

Disclaimer: Some or all allergens may not be listed

Gujarati, Indian
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Akshat Vora
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