Dal Dhokli – Indian style pasta in dal

editedIt’s been so hot these days, but who am I complaining to. I love summer for all the reasons – sun, fresh fruits and vegetables, bbq. Sometimes, you just don’t want to go into the kitchen. But, there are days where if you have prepared half of the recipe in advance, you have less hassle and can enjoy things you love to eat. 

One of those dishes I love is Dal Dhokli. It’s an Indian dish cooked by the people of Gujarat region. It is a comfort dish. But, if you love something so much you can also prepare it in summers. You can sweat a little bit.

The dish has pasta made from ingredients like turmeric and red chili powder. Even though it had red chili it isn’t spicy. It does give itself some flavor which is absolutely good.Instead of pasta cooked in tomato gravy, this one is cooked in dal. It really tastes great specially if you like dal and pasta.

roti picIngredients for the pasta:

2 1/2 cups whole wheat flour

1 1/2 teaspoon red chili powder

1 teaspoon turmeric powcder

2 teaspoons coriander/cumin powder

 pinch of asafoetida (optional)

2 tablespoons of sesame seeds

salt to taste

3 tablespoons of oil

1 cup water or little more

rolled outMethod:

Take flour, dry ingredients and mix it well using kitchen aid mixer with dough hook. Add oil and water gradually; make dough. The dough should not be too soft or too stiff.

Divide the dough into equal big golf sized balls. Roll it out with a rolling pin in round flat shape. You can also use pasta maker, I used rolling pin to roll the dough and then cut them into diamond or square shape. If you are rolling with rolling pin make sure the dough is not too thin or too thick. And, keep the shape equal as far as possible so that they cook equally.

rollIngredients for the dal base:

1 ½ cups boiled dry yellow pigeon peas /tuver dal

1 tbsp oil

1 tsp mustard seeds

Pinch of asafetida

Few sprigs Curry leaves

3 to 4 cloves garlic paste

1 tsp ginger paste

1 green chili finely chopped

1 tomato chopped in small pieces

3 to 4 dates

2 tbsp peanuts

1 ½ tsp Red chili powder

1 tsp Turmeric powder

1 to 1 ½ tsp Jaggery

Coriander and lemon to garnish

DalIn the picture above, I forgot to keep jaggery. Jaggery is very commonly used in Indian households. It is better substitute to sugar. It is pure form of sugar. Gujarati’s use jaggery a lot in cooking and in desserts as well.


Take oil in a pan, once it heats up add mustard seeds, curry leaves and asafetida. Then add ginger, garlic and chili paste. Saute it for a couple of minutes. Then add the tomatoes, peanuts and spices.

Meanwhile, on the other side let the dal mixture simmer for sometimes in a deep pot and add the pasta in it and let it boil.Add more water in the beginning, it will reduce as you cook the dal. Once the masala is ready , simply add it to the dal and pasta mix. Or you can do vice versa, add the dal/pasta mix into the spice mixture. Add the jaggery and chopped dates. Let it cook for about 20-25 minutes or until the pasta is soft and cooked. Add more water if needed in the dal mixture because dal can get thick easily as you simmer it. 

plated dhokliGarnish it with some tomatoes, dates and cilantro if you have it on hand. I like a little spicy food; so I went ahead with some chilli oil. If you like drizzle some lemon also. It is a perfect melange of sweet, sour and spice. Traditionally we drizzle some  peanut oil or a dollop of ghee and enjoy the dish.

Hope you give it a try!

side cut


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s