Gluten-Free Dal Dhokli

Warm, comforting, and naturally gluten-free, this Gluten-Free Dal Dhokli is a nourishing twist on a traditional Gujarati favorite. This hearty one-pot meal features tender chickpea flour dumplings simmered in a spiced pigeon pea stew infused with the bold flavors of tamarind, jaggery, and aromatic Indian spices. Perfect for cozy evenings, this gluten-free version swaps traditional wheat flour with chickpea and gluten-free all-purpose flour, making it ideal for gluten-sensitive eaters. Garnished with fresh cilantro and bursting with wholesome goodness, this recipe combines the art of authentic Indian cooking with modern dietary needs. Serve it steaming hot for a soul-satisfying meal that’s both nutritious and full of flavor!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Toor Dal (pigeon peas)
• 5 cups Water
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoons Salt
• 2 tablespoons Ghee or vegetable oil
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (hing)
• 10 leaves Curry leaves
• 1 Green chili, slit
• 1 medium Tomato, chopped
• 1 tablespoon Tamarind paste
• 1 tablespoon Jaggery or brown sugar
• 0.5 teaspoon Red chili powder
• 1 cup Chickpea flour (besan)
• 0.5 cup Gluten-free all-purpose flour
• 0.25 teaspoon Carom seeds (ajwain)
• 0.25 teaspoon Red chili powder for dough
• 0.25 teaspoon Salt for dough
• 0.5 cup Water for dough
• 2 tablespoons Cilantro, chopped

Directions

Step 1

Rinse the toor dal under cold water until the water runs clear. In a pressure cooker, combine the dal, 3 cups of water, and turmeric powder. Close the lid and cook over medium heat for 3-4 whistles, or until the dal is soft and mushy. If using a pot, simmer the dal until tender, approximately 25-30 minutes.

Step 2

While the dal is cooking, prepare the dough for dhokli. In a bowl, mix chickpea flour, gluten-free all-purpose flour, carom seeds, red chili powder (for dough), salt (for dough), and gradually add water. Knead to form a smooth dough. Cover it and let rest for 10 minutes.

Step 3

After the dal is cooked, open the pressure cooker and mash the dal slightly with a whisk or masher. Add the remaining 2 cups of water, salt, tamarind paste, jaggery, red chili powder, and chopped tomato. Stir well and bring it to a simmer over medium heat.

Step 4

For the tempering, heat ghee or oil in a small pan. Add mustard seeds and let them crackle. Add cumin seeds, asafoetida, curry leaves, and the slit green chili. Saute for a few seconds, then pour this tempering over the simmering dal.

Step 5

Next, divide the dough into 6-8 portions. Roll each portion into a thin circle on a gluten-free floured surface. Cut each circle into roughly 1-inch squares using a knife.

Step 6

Add the dough squares gradually into the simmering dal, stirring gently to prevent them from sticking together. Allow them to cook for 8-10 minutes, until they float to the surface and are cooked through.

Step 7

Taste and adjust the seasoning with additional salt or jaggery if needed.

Step 8

Garnish with freshly chopped cilantro before serving. Enjoy your warm, hearty Gluten-Free Dal Dhokli!

Nutrition Facts

Serving size	1952.6 grams (1952.6g)

Amount per serving	% Daily Value*
Calories	1799

Total Fat 42.00g	54%
Saturated Fat 19.30g	97%
Polyunsaturated Fat 0.00g
Cholesterol 72mg	24%
Sodium 4266mg	185%
Total Carbohydrate 287.50g	105%
Dietary Fiber 50.60g	181%
Total Sugars 40.90g
Protein 76.80g	154%

Vitamin D 0IU	0%
Calcium 346mg	27%
Iron 19mg	106%
Potassium 4687mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.6%

Protein: 16.7%

Carbs: 62.7%