Daal Dhokri with Wheat Dumplings and Instant Pot Sambar
This lentil soup base is a Gujarati recipe made with toor daal (dried pigeon peas) and wheat dumplings. A meal packed with sambar masala spices like tumeric, mustard seeds, cumin seeds, ginger, and fresh lemon juice making it tasty and family-friendly for all ages.
Dhokri can be eaten for lunch or dinner. I like to call the base of this dish – Instant Pot Sambar – since it makes cooking much easier these days. However, if you do not have an Instant Pot, then a pressure cooker will work just as great. Whole wheat dumplings are comforting to slurp and bare a resemblance to a flat noodle/pasta.
Surati Gujarati Daal Dhokri
What lentils to use
Toor Daal has been a go-to for my family for generations when it comes to sambar. It is a much filling/heavier form of a lentil but works great for Gujarati Sambar. In addition Instant Pot Sambar with these lentils can be made quicker than traditional pressure cookers, since there is less time to babysit whistles.
This combination of spiced lentil soup and wheat dumplings is filling and satisfying when you are craving something tasty, hot, and filling!
Toor daal in English
They translate to dried pigeon peas. Sold in either an oily or non-oily variety. Either is great for this recipe and readily available at Indian Grocery stores.
Flour for the dumplings
Whole wheat flour is best for the dumplings in this daal dhokri recipe. I love using organic variations of whole wheat flour such as this one. However, any variation you have on hand will work, just be sure to use whole wheat flour versus all purpose flour since the texture of the soup and dumpling can be greatly altered.
Instant Pot Sambar
I highly recommend using the Instant Pot to make this sambar recipe. It takes the guess work out of timing and can be made in one pot which makes cleaning easier. The tuvar daal can be cooked in the Instant Pot in a matter of minutes and works well for daal dhokri or even sambar to eat with masala dosa.
Other names for this dish
The names can vary based on the dialect spoken. Here are a few common names…
- daal dhokli
- sambar roti
- daar dhokri
I love eating this vegetarian dish on its own with a few toppings. However, growing up we always had it with a buttermilk drink because that is how my father ate it at his boarding school. It actually tastes really good paired with it and I highly recommend it! The recipe for it is linked below.
What to pair with this Gujarati recipe
- white rice
- garlic chaas-which is a mixture of yogurt, water, peppers, cilantro, salt, and garlic
- Spicy athanu/achaar
- A raw onion salad mixed with salt and red chili powder
- Roti!
- A dollup of ghee or a drizzle of oil.
- Roasted papad.
Ingredients
- wheat flour
- toor daal
- cilantro
- tomato
- carrots (optional)
- medjool dates (optional)
- salt
- oil
- sugar
- mustard seeds
- cumin seeds
- water
- ginger
- lemon juice
- dry chili pods
- asafaetido powder
Step by Step Directions
Recipe
Instant Pot Gujarati Dal Dhokri
Equipment
- Instant Pot
- Small pot for tempered oil
- Rolling pin and flat surface
- Pizza cutter
- Spatula for mixing
- Handheld blender
Ingredients
INSTANT POT DAAL
- ¾ cups tuvar daal (dried pigeon peas)
- 3 cups water
- ¾ cup carrots, chopped
- 1 medium tomato, chopped
- 2 medjool dates, pit taken out and cut in half
SAMBAR
- 1.5 tsp grated ginger
- 1 tsp turmeric powder
- 1-2.5 tbsp brown sugar (depends on your sweetness preference)
- 1 large juice of a lemon
- 2 tbsp coriander, dried powder
- 4 cups water
- red chili powder
- salt
DUMPLINGS/DHOKRI
- 2 cups whole wheat flour
- ¼ cup chopped cilantro
- 1 tbsp dried coriander powder
- ½ tsp turmeric powder
- 1 tbsp oil
- ½ tsp grated ginger
- all-purpose flour for dusting
- red chili powder
- salt
TEMPERED OIL
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 1 tsp asafaetido (hing)
- ½ tsp fenugreek seeds (optional)
- 5 curry leaves (optional)
- 5 dried red chili peppers (optional)
- 2 tbsp oil
GARNISHMENTS
- cilantro
- ghee
Instructions
INSTANT POT DAAL/SAMBAR
- Wash the pigeon peas well and place it in the Instant Pot with all of the ingredients mentioned under the Instant Pot Daal section above.
- Set the Instant Pot to 12 minutes, high pressure, and leave the vent closed.
- Let the the Instant Pot fully cool down on its own before opening.
- Blend the daal with a handheld blender to make it a consistent and smooth texture.
- Turn Instant Pot on Saute Mode.
- Add all of the ingredients listed under Sambar above to the Instant Pot daal.
TEMPERED OIL (must work fast)
- Heat a small pot on the stove top, on high heat.
- Add the oil and let it get hot.
- Once hot add the mustard seeds first and then add the jeera seeds. If using methi seeds add them at this point.
- Wait a few seconds.
- Add the chili peppers and curry leaves (watch out for splatters).
- Immediately add the hing and pour mixture into the Instant Pot.
- YOU DID IT!!! PAT YOURSELF ON THE BACK!
DUMPLINGS/DHOKRI
- Combine all of the ingredients with enough water to make a dough that is no longer sticky.
- Add additional oil after kneading, to smooth it out.
- Separate into smaller portions and roll out into thin roti/tortillas. Be sure to use all-purpose flour for dusting. Thickness is a personal preference, but I like them thin.
- TIP: Only stack them on top of each other if dusting with all-purpose flour between the layers. Otherwise, they will stick together.
- One roti at a time, use a pizza cutter to cut small squares. About 1-2 inch big. Again, size on dumplings is a personal preference.
- As the sambar boils, add the square cut dumplings to the Instant Pot making sure you scatter throughout the top surface of the pot. DO NOT MIX
- Cut the second roti into squares. NOW, mix the Dhokri in the Instant Pot with a spatula.
- Add the second roti squares and repeat until done.
- Turn off the Instant Pot.
- Put a lid on the Pot and let it sit as is for about 20 minutes.
- Garnish with extra cilantro and a dollup of ghee before serving.
- ENJOY!!!
Hope you enjoy this Daal Dhokri recipe as much as I do! Let me know what you think. I love hearing from you:).
FAQ
Daal Bhaat, Khaman, Stuffed Eggplant, Undhiyu, and Dabeli just to name a few.
Out of all the ones out there I would say Khaman and Dabeli are the two most popular. My favorite of all times is Vermi which is also known as Puran Poli and pronounced as Vedmi in some parts of Gujarat. Grab the vegetarian recipe here.
Religion is the biggest reason. Since majority of the state is Hindu, the people of the state are vegetarians. With the extended view on the western world, meat has become more readily available and common to the state but still used in very high moderation. It is not a norm to see non-veg on a menu at every restaurant. It is rare to find households which make meat everyday or even once a week in Gujarat. The cuisine remains more vegetarian based but rich with flavor, just like this authentic daal dhokri recipe.
There are many dialects in India. Some other names for this recipe include daar dhokri, sambar roti, or dhaku roti.
Traditionally made with whole wheat flour, but I have had cousins and friends who use pasta. If that is what makes life easier, then go for it.
Leave a Reply