This Daal Dhokri Recipe is made with Wheat Dumplings and Instant Pot Sambar
The lentil soup base is a Gujarati go-to that is made with toor daal (dried pigeon peas). Then wheat dumplings are added to the soup to make a delicious and warming dish.
Daal 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.
- whole wheat flour
- toor daal - tuvar dal can be found in oily and dry variations. Either works for this recipe.
- fresh cilantro
- fresh tomato
- carrots (optional)
- medjool dates (optional)
- salt, oil, water
- granulated sugar, guar, or brown sugar
- mustard seeds
- cumin seeds
- fresh ginger
- lemon juice
- dry chili pods/peppers
- asafoetido powder
- Instant Pot
- Rolling Pin
- Work Surface
- Pizza Cutter or Knife
- Hand Blender or Whisk
Make the sambar in the Instant Pot using the measurements and instructions listed in the recipe card.
Combine the dough ingredients and make individual golf size balls before rolling them out.
Roll out the dough using all-purpose flour for dusting to prevent sticking.
Combine the dough with the cooked Instant Pot Sambar and cook until done.
See the recipe card for exact measurements and directions
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.
Toor daal in English
It translates to dried pigeon peas. Sambar is very tasty when made with it. It is sold in either an oily or non-oily variety. Either is great for this recipe and readily available at Indian Grocery stores or Amazon.
Flour for the the Dhokri
Whole wheat flour works best for the dumplings in this daal dhokri recipe. All-purpose flour can be used for dusting when rolling out the dough.
Instant Pot Sambar
I highly recommend using the Instant Pot to make this sambar recipe. It takes the guesswork out of timing and can be made in one pot which makes cleaning easier. Use the exact measurements below for best results
The toor daal can be cooked in the Instant Pot in a matter of minutes to make the lentil soup 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
Pair it with...
- white rice
- garlic chaas- Recipe linked below
- Spicy athanu/achaar
- A raw onion salad mixed with salt and red chili powder
- A dollup of ghee or a drizzle of oil.
- Roasted papad.
- Kid Friendly - Eliminate chili powder and use less ginger than listed.
- Surati - Eat it with white rice and chaas
Storing and Reheating
I want to be clear up front here and state that Daal Dhokri will not have the same soup like consistency after it cools down or is refrigerated. But these little heating tips can help you get somewhat close to the original state.
Refrigerate- Can be refrigerated for up to 3 days.
Reheat- Add water to a pot and then add the dhokri to it. Let it come to a simmer on low heat without mixing too much. Add more or less water based on the consistency preferred.
Instant Pot Gujarati Daal Dhokri
- Instant Pot
- Small pot for tempered oil
- Rolling pin and flat surface
- Pizza cutter or knife
- Spatula for mixing and Ladle for serving
- Handheld blender or whisk
- Surface for rolling
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
- 1.5 teaspoon grated ginger
- 1 teaspoon turmeric powder
- 1-2.5 tablespoon brown sugar (depends on your sweetness preference)
- 1 large juice of a lemon
- 2 tablespoon coriander, dried powder
- 4 cups water
- red chili powder
- 2 cups whole wheat flour
- ¼ cup chopped cilantro
- 1 tablespoon dried coriander powder
- ½ teaspoon turmeric powder
- 1 tablespoon oil
- ½ teaspoon grated ginger
- all-purpose flour for dusting
- red chili powder
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 1 teaspoon asafaetido (hing)
- ½ teaspoon fenugreek seeds (optional)
- 5 curry leaves (optional)
- 5 dried red chili peppers (optional)
- 2 tablespoon oil
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!
- 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.
- ½ cup sour cream/yogurt
- ½ cup buttermilk
- 2 cloves fresh garlic, grated
- 4 strands cilantro (leaves and stems)
- 1 fresh jalapeno, blended
- cumin powder (optional)
- 2 cups water
- Blend the jalapeno, cilantro, and garlic together.
- Whisk the yogurt, buttermilk, water, salt, and cumin in a container of choice.
- Mix in the blended contents and combine well.
- Refrigerate until ready to serve.
- Serve Ice Cold
- For a thicker consistency, add more yogurt/sour cream.
Hope you enjoy this Daal Dhokri recipe as much as I do! Let me know what you think. I love hearing from you:).
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 Vedmi which is also known as Puran Poli. Grab the vegetarian recipe here.
Religion is the biggest reason. Since the majority of the state is Hindu, the people of the state are vegetarians.
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.