Gujarati Daal Dhokri (dal Dhokli)

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.

• Ingredients
• Equipment
• Instructions
• What lentils to use
• Toor daal in English
• Flour for the the Dhokri
• Instant Pot Sambar
• Other names for this dish
• Pair it with…
• Variations
• Storing and Reheating
• 📖 Recipe
• 📖 Recipe
• FAQ
• 💬 Community

Ingredients

• 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

Equipment

1. Instant Pot
2. Rolling Pin
3. Work Surface
4. Ladle
5. Pizza Cutter or Knife
6. Hand Blender or Whisk

Instructions

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

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…

1. daal dhokli
2. sambar roti
3. daar dhokri

Pair it with…

1. white rice
2. garlic chaas- Recipe linked below
3. Spicy athanu/achaar
4. A raw onion salad mixed with salt and red chili powder
5. Roti
6. A dollup of ghee or a drizzle of oil.
7. Roasted papad .

Variations

1. Kid Friendly - Eliminate chili powder and use less ginger than listed.
2. 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.

📖 Recipe

Instant Pot Gujarati Daal Dhokri

Equipment

• ▢ 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

Ingredients1x2x3x

INSTANT POT DAAL

• ▢ ¾ cups tuvar (toor) daal (aka-dried split 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 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
• ▢ curry leaves (7-10)
• ▢ red chili powder
• ▢ salt

DUMPLINGS/DHOKRI

• ▢ 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
• ▢ salt

TEMPERED OIL

• ▢ 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

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!!!

Nutrition

📖 Recipe

Chaas

Ingredients

• ▢ ½ cup sour cream/yogurt
• ▢ ½ cup buttermilk
• ▢ 2 cloves fresh garlic, grated
• ▢ 4 strands cilantro (leaves and stems)
• ▢ 1 fresh jalapeno, blended
• ▢ salt
• ▢ cumin powder (optional)
• ▢ 2 cups water

Instructions

• 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.

Notes

• 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.

Instant Pot Gujarati Daal Dhokri

Equipment

• 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

Ingredients

INSTANT POT DAAL

• ¾ cups tuvar (toor) daal (aka-dried split 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 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
• curry leaves (7-10)
• red chili powder
• salt

DUMPLINGS/DHOKRI

• 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
• salt

TEMPERED OIL

• 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

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!!!

Nutrition

Recipe Courtesy of The Curry Mommy

Chaas

Ingredients

• ½ cup sour cream/yogurt
• ½ cup buttermilk
• 2 cloves fresh garlic, grated
• 4 strands cilantro (leaves and stems)
• 1 fresh jalapeno, blended
• salt
• cumin powder (optional)
• 2 cups water

Instructions

• 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.

Notes

• Serve Ice Cold
• For a thicker consistency, add more yogurt/sour cream.

Recipe Courtesy of The Curry Mommy

Vagharela Bhaat aka Indian Fried Rice

A quick and easy leftover white rice recipe that is stir fried with Indian spices, garlic, and herbs which can be made in under 10 minutes. This vagharelo bhaat recipe is a classic Gujurati dish that can be eaten as a snack, side, or with a cup hot chai for brunch. Include this gluten free masala fried rice on a family-friendly menu to introduce global cuisines to your loved ones.

Indian Fried Rice

A classic Gujarati recipe that includes left over white rice is exactly what this dish is. A few herbs and spices takes a plain bowl of rice a long way especially when accompanied with a cup of hot chai. Be sure to include this recipe on your menu soon. You will not be disappointed.

What kind of rice do I need for Indian Fried Rice?

Honestly, any that you have leftover in your fridge will do. Indian recipes usually consist of basmati rice or long grain jasmine rice. Either is great for this recipe as long as it is leftover rice because the day old cooked rice will stir fry to a better texture. I personally purchase basmati rice from either Trader Joes or use Lundberg Family Farm rice. Either will work great for this Indian basmati fried rice recipe.

Is this Indian Fried Rice recipe spicy?

Only if you make it spicy! Skip the peppers and the recipe is kid friendly and can be enjoyed as a side or a main meal. With the addition of yogurt as protein, I would call it a complete meal.

What Indian Spices are essential?

In my experience a masala daba (masala container) is very important for Indian cooking. They vary in size but some of my most essential everyday spices are readily available in this type of a container.

What spices are in my masala dhaba?

1. mustard seeds
2. cumin seeds
3. ajwain seeds
4. asaefatido (hing)
5. turmeric powder
6. coriander powder
7. red chili powder

This is what we call “vaghalo rice” . A recipe made for generations behind and still hits home to Gujarati’s everywhere. One taste and I have no doubt it will become your favorite too.

What can I add to Indian Fried Rice for extra nutrition?

You can add Greek Yogurt (or sour cream in my case) and vegetables such as chopped spinach to add some protein and greens to the dish. Plus a lot of garlic should be added. Because garlic is definitely a shot caller in this dish. If I could, I would call it garlic vagharelo bhaat, but I didnt come up with this recipe… many generation granny most likely did.

GARLIC IS EVERYTHING!

How can I make fluffy white rice?

I have the perfect recipe for you! White rice is a staple in my kitchen since my kids and family love it so much. We make it a few times a week and when I do, I always try to make extra. Give this recipe a try here. For this recipe, you will need cooled or left over white rice. Don’t worry, it takes minutes to make if you want to continue making this recipe. Just follow my rice recipe here .

Substitutes

I understand if you don’t have a few of the spices. Honestly, there are so many variation of this dish that some may not include every ingredient listed and have other ingredients I didn’t list. I personally don’t like Fenugreek Seeds, but it is very common to add to this dish.

With that said, don’t let the list of spices scare you. Work with what you have. Because, this recipe was initially made to use up leftovers anyways :).

I highly recommend rice, yogurt/sour cream, turmeric, fresh garlic, fresh green chili pepper, and salt at the least.

Step-by-Step Details for Vagharelo Bhaat

Mix the contents together

Indian Fried Rice Recipe

📖 Recipe

Indian Fried Rice

Ingredients

RICE MIXTURE

• ▢ 4 cups white rice, cooked and loosely measured
• ▢ 3 tablespoon yogurt or sour cream
• ▢ 2-3 cloves garlic, grated
• ▢ 1 teaspoon dried coriander powder
• ▢ ¼ teaspoon turmeric powder
• ▢ ½ medium yellow or red onion, chopped finely or chunked (your preference)
• ▢ 1 jalapeno, minced (can use less or more)
• ▢ 1 jalapeno, chunked (optional)
• ▢ salt

TEMPERED OIL

• ▢ 1 teaspoon jeera seeds
• ▢ ¼ teaspoon asafaetido (hing)
• ▢ 1 teaspoon mustard seeds
• ▢ 3 curry leaves (optional
• ▢ generous amount of cooking oil
• ▢ finely chopped cilantro

Instructions

RICE MIXTURE

• Combine cold rice, turmeric, yogurt, garlic, grated chili pepper, and dried coriander powder together.
• Mix it well and set it aside.

TEMPERED OIL (work fast)

• In a wide pan, heat a generous amount of cooking oil.
• Add mustard seeds and then the jeera seeds. Let them pop for 5-10 seconds.
• Immediately add the hing, curry leaves, chopped jalapeno, and the diced onion (in that order).
• Cook until the onion is brown on the outside and tender on the inside (about 1 minute).
• Add the rice to the pan and mix.
• You will notice the color of the rice will begin to change and the rice will stick to the pan.
• Continue to stir and add more oil if needed (can use water instead as well but I don’t recommend it).
• Cover and cook for a few additional minutes on low heat.
• Top with fresh cilantro and serve!

Hope you enjoy this recipe as much as I do! Let me know what you think. I love hearing from you!