Dal Dhokli with Kokum and Peanuts
Lalkila Kitchen · Vegetarian · Dal · Main dishes · From the archive
Wheat dumplings turn this toor-dal preparation into a bowl meal. This archive version uses peanuts and kokum for contrast. Roll the dough thin enough that the pieces cook through without turning the dal into a solid mass. A wide pan and a little spare hot water are more helpful than trying to keep a rigid final liquid level.
Ingredients
- 1 cup toor dal, rinsed
- 2 tbsp peanuts, soaked for 30 minutes and drained
- 1 tsp cumin seeds
- 4 dried kokum pieces
- 1 tsp turmeric, divided
- 1 tsp red chilli powder, divided
- 1 cup wholewheat atta, plus a little for rolling
- 1/2 tsp asafoetida
- 1 tbsp ghee, plus 1 tsp for the dough
- 1 sprig curry leaves
- 1 tsp sugar, optional
- 2 tbsp chopped coriander
- Water as needed
- Salt to taste
Method
- Simmer dal and peanuts in three cups water until both are soft, adding water as necessary. Mash the dal lightly.
- Knead atta, half the turmeric and chilli, asafoetida, a little salt and one teaspoon ghee with enough water for a firm dough. Rest covered while preparing the dal.
- Heat the tablespoon ghee in a wide pan. Add cumin and curry leaves carefully, then dal, kokum and remaining spices. Add optional sugar and salt. Thin with hot water to a loose soup and bring to a simmer.
- Roll dough about 2 mm thick and cut into small diamonds. Add separately to the bubbling dal, stirring gently. Simmer until a cut piece has no raw floury centre; add hot water to prevent sticking. Finish with coriander.
Cooking notes
The dumplings continue taking up liquid after cooking. Loosen the pot before serving rather than letting the bottom catch while the top still looks soupy. Peanuts and wheat are integral here. Kokum strength varies; taste the dal before adding another sour ingredient. This recipe uses a saucepan, so the archive’s unspecific pressure-cooker instructions are not needed.
Pantry shopping at Lalkila.com
For cooking and serving, explore Pulses & Dals and Cookware. Read the actual product details and obtain fresh ingredients locally as needed.
More recipes
- Sago and Rice-Flour Uttapam with Onion and Coriander
- Small Aubergines Stuffed with Besan and Yoghurt
- Toor Dal with Unripe Mango
Source and adaptation
Joseph Paul’s approved recipe archive, 22500314-Indian-Recipes.pdf, pages 8–9, Dal Dhokli. No individual author is identified on the recipe.
Specified thin 2 mm dumplings instead of the archive’s very thick discs. Added explicit curry leaf, coriander, optional sugar and dough-ghee measures for ingredients mentioned without amounts in the method. Water is adjusted by texture. Used a saucepan method.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.