Why this recipe works
Dal dhokli is a whole meal in one pot. The toor dal brings plant protein, and the whole-wheat dhokli (dumplings) bring whole-grain carbohydrate and fibre, so protein and grain arrive together, the same complementary idea as dal-rice or khichdi. It is finished sweet-and-sour in the Gujarati way.
Ingredients
Method
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1
Cook the toor dal and season it sweet-sour with jaggery and tamarind.
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2
Knead a spiced whole-wheat dough, roll it out and cut into diamonds.
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3
Simmer the dhokli directly in the dal until cooked through.
Why cook them in the dal: the dumplings cook in the dal itself, thickening it and soaking up its flavour, and making the dish a true one-pot.
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4
Finish with a mustard, cumin and peanut tadka.
An honest word
Dal dhokli is a genuinely wholesome one-pot meal: dal protein and whole-wheat fibre together, with very little oil. The one honest note is the jaggery, which adds a little sugar, so keep it modest. Comforting, filling and complete on its own, it is exactly the kind of balanced home cooking that quietly does you good.