West Indian
Dal Dhokli (Dal with Wheat Dumplings)
Dal Dhokli (Dal with Wheat Dumplings) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 cup toor dal
- 5 cups water
- 1 cup whole wheat flour
- 2 tbsp besan
- 3/4 tsp turmeric
- 2 tbsp jaggery
- 1 tbsp tamarind pulp
- 3 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 dried red chilies
- 8 curry leaves
- 1 pinch asafoetida
- 1/2 tsp red chili powder
- 2 tbsp chopped cilantro
- 1.5 tsp salt
How to cook it
- Rinse the toor dal and pressure cook it with 4 cups of the water and the turmeric until soft, about 4 whistles.
- Meanwhile, knead the wheat flour, besan, a pinch of turmeric, chili powder, and a teaspoon of oil with a little water into a firm dough, then rest it for 10 minutes.
- Roll the dough out thin and cut it into diamond-shaped pieces, the dhokli.
- Mash the cooked dal smooth, then thin it with the remaining cup of water and bring it back to a boil.
- Slide the dhokli pieces into the boiling dal a few at a time, stirring gently so they don't stick, and simmer for 12 to 15 minutes until they're cooked through and the dal has thickened around them.
- Stir in the jaggery, tamarind pulp, and salt, and simmer 5 minutes more.
- Heat the oil in a small pan, add the mustard seeds, cumin seeds, dried red chilies, curry leaves, and asafoetida, and pour the sizzling tempering over the pot.
- Finish with cilantro and serve hot in bowls, it's a full meal on its own.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Dal Dhokli (Dal with Wheat Dumplings), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Dal Dhokli (Dal with Wheat Dumplings) carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Aamti (Goda-Masala Spiced Dal) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Grains and Pulses
- How this was set
- Hand audited
When to cook it
Dal Dhokli (Dal with Wheat Dumplings) takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on toor dal, wheat flour, and jaggery.
From the same kitchens
More cooking from West India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.