Gujarati Dal Dhokli (Wheat Dumplings in Lentil Broth)

Dal

• 200 g Toor dal
• 1 tsp Ground turmeric
• 15 g Ginger root
• 1 piece Green chili pepper
• 2 tsp Fine sea salt
• 20 g Jaggery
• 25 g Tamarind pulp
• 1.2 liters Water

Dhokli dough

• 160 g Whole wheat flour
• ½ tsp Ground turmeric
• 1 tsp Ground cumin
• ½ tsp Fine sea salt
• 1 tbsp Vegetable oil
• 80 ml Water

Tempering and finish

• 1 ½ tbsp Vegetable oil
• 1 tsp Mustard seeds
• 1 pinch Asafoetida
• 10 leaves Fresh curry leaf
• ½ tsp Ground cumin
• 10 g Fresh coriander

1. Rinse the toor dal until the water runs mostly clear. Put it in a large pot with the water, ground turmeric, ginger (grated), green chilli (slit), and 1 tsp of the fine sea salt. Bring to the boil, then simmer gently for 25 to 30 minutes, stirring now and then, until the lentils are very soft and starting to break down.
2. While the dal cooks, make the dough: in a mixing bowl combine the whole wheat flour with the ground turmeric, ground cumin, remaining fine sea salt, and 1 tbsp vegetable oil. Add the water gradually and knead for 3 to 4 minutes to a firm, smooth dough. Cover and rest for 10 minutes.
3. Stir the jaggery and tamarind pulp into the dal until dissolved, then simmer for 3 minutes. If the dal looks very thick, add a splash of water to keep it brothy. Taste and adjust with a little more fine sea salt if needed.
4. Roll the dough out on a clean surface to about 2 mm thick, using a rolling pin. Cut into strips or small diamond shapes. Keep the dal at a gentle simmer and slide the pieces in a handful at a time, stirring between additions so they do not stick.
5. Simmer for 10 to 12 minutes, stirring occasionally, until the dhokli is tender and the dal has thickened slightly. If it catches on the base, lower the heat and stir more often. Turn off the heat while you make the tempering.
6. Heat the remaining vegetable oil in a small saucepan over medium heat. Add the mustard seeds and cook until they pop, then add the asafoetida, fresh curry leaf, and ground cumin and cook for 20 to 30 seconds until fragrant. Pour the tempering over the dal dhokli, stir gently, and finish with fresh coriander.

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