Dal Dhokri with Instant Pot Sambar and Wheat Dumplings
Dal Dhokri is a Gujarati recipe that includes a lentil base made with toor dal (dried pigeon peas) and wheat dumplings. This comforting meal is 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.
A traditional Gujarati food made with daal and wheat flour which can be eaten for lunch of dinner is exactly what this dal dhokri recipe is. 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.
This combination of spiced lentil soup and wheat dumplings is filling and satisfying when you are craving something tasty, hot, and filling!
What lentils do you use for Gujarati Sambar?
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 can be made quicker than traditional pressure cookers, since there is less time to babysit whistles. If you are looking for something a bit healthier, then try using moong dal instead of toor daal. It not only cooks faster, but is easier to digest.
What type of flour is used for the dumplings?
Whole wheat flour is best for the dumplings in this dal 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.
For this recipe I like to use simple fresh spices and ingredients. However, my favorite sambar masala is Badshah Brand which is readily available at most Indian Grocery Stores. You can also purchase it here on Amazon.com
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 dal 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. If you make this sambar be sure to use sambar masala that includes special spices such as licorice, cinnamon, and curry leaves. I love using Badshah Brand Sambar Masala.
What do you pair with Daal Dhokri?
I love eating it 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. Additional sides + condiments include…
- I always make white rice as a side dish with it (carb heaven)
- A tasty garlic chaas. Which is a mixture of yogurt, water, peppers, cilantro, salt, and garlic!
- Spicy athanu/achaar or otherwise known as a popular Indian condiment.
- A raw onion salad mixed with salt and red chili powder
- Roti! Because why not :).
- A dollup of ghee or a drizzle of oil.
- Roasted papad.
Can I use something other than wheat for the dumplings in Dal Dhokri?
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. Pasta with sambar has got to be a great fusion dish! If you try this, let me know what you think. I love hearing from you.
Step by Step Directions
Dal Dhokri Recipe with Gujarati Sambar
A traditional Indian spiced lentil soup with whole wheat dumplings.
- 3/4 cups tuvar daal (dried pigeon peas)
- 3 cups water
- 3/4 cup carrots, chopped
- 1 medium tomato, chopped
- 2 medjool dates, pit taken out and cut in half
- 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
- 2 cups whole wheat flour
- 1/4 cup chopped cilantro
- 1 tbsp dried coriander powder
- 1/2 tsp turmeric powder
- 1 tbsp oil
- 1/2 tsp grated ginger
- all-purpose flour for dusting
- red chili powder
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 1 tsp asafaetido (hing)
- 1/2 tsp fenugreek seeds (optional)
- 5 curry leaves (optional)
- 5 dried red chili peppers (optional)
- 2 tbsp oil
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.
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!
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.
Hope you enjoy this Dal Dhokri recipe as much as I do! Let me know what you think. I love hearing from you:).