It is a Gujarati dish, Indian pasta in lentil curry. Very healthy, easy to make, and good for kids, pregnant and lactating mothers, and the elderly.:)

  • Cook time:
  • Prep time:
  • 200 grams wheat flour
  • Salt to taste
  • 1 tablespoon turmeric powder
  • 1 teaspoon carrom seeds
  • 3 tablespoons oil
  • 250 grams split pigeon peas
  • 2 cinnamon sticks
  • 2 cloves
  • 1 tablespoon mustard seeds
  • 3 green chilies, chopped
  • 50 grams ground nuts
  • 25 grams cashews
  • 3-4 garlic cloves, chopped
  • 2 tomatoes, pulp
  • 1 tablespoon tamarind pulp
  • 1 tablespoon garam masala
  • 2 tablespoons red chili powder
  • 1/2 teaspoon asafoetida
  • 1/2 cup cilantro leaves, chopped
  • 3 tablespoons clarified butter
  • Few curry leaves

Sift wheat flour. Add salt, 1/2 tbsp turmeric powder, carrom seeds, 1/2 tbsp red chili powder.Mix well. Add oil and knead the flour to a soft dough n keep aside.


Wash the pulse and pressure cook to three whistles.Cool and remove the pulse.


Heat clarified butter in a pan.Add the cloves, cinnamon, and mustard seeds.When they crackle add curry leaves,chopped garlic, green chilies,and a pinch of asafoetida.


Pour boiled pulse n mix tamarind pulp and brown sugar .Add cashew nuts, groundnut, garam masala, 1-1/2 tbsp red chili powder and mix well.Add tomato pulp,1/2 turmeric powder, salt and 2 cups of water,boil the dal.


Roll out big rotis and cut them into pieces and add these pieces in boiling dal.Boil for 10 minutes and remove.Serve the dal dhokli warm.Sprinkle cilantro leaves.

Recipe Reference

my mom cooks the world best dal dhokli,i still remember that,when first time i ate pasta in curry,the one word uttered from my mouth is,arre,ye to mama ki dal ghokli he....:)

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