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Dal Dhokli brings together lentils and traditional Indian spices for a comforting, protein-packed meal. This affordable vegetarian dish is a healthy family favorite that fits into any calorie-conscious plan.
Rinse 1 cup toor dal thoroughly and pressure cook with 3 cups water, turmeric, and a pinch of salt for 12–15 minutes on medium heat until mushy.
While dal cooks, prepare dough by mixing wheat flour, 0.5 tsp salt, 0.25 tsp turmeric, and enough water to form a soft dough; cover and rest 10 minutes.
Roll out dough into thin discs and cut into diamond-shaped pieces (about 1-inch wide).
In a large pot, heat ghee over medium heat. Add cumin seeds, mustard seeds, asafoetida, and let them splutter. Stir in onions, sauté until translucent, followed by tomatoes and peanuts. Cook 3–4 minutes.
Add cooked dal to the pot with 3 additional cups water, red chili powder, and remaining salt. Bring to a gentle boil, then add dhokli pieces gradually, stirring frequently to prevent sticking.
Simmer uncovered for about 15–20 minutes on low-medium heat, carefully stirring to ensure even cooking and avoid breaking dhokli. Add water if needed for desired consistency.
Adjust seasoning, garnish with chopped coriander, and serve hot.
