Dal Dhokli with Sprouted Moong Dal: A Wholesome Gujarati Delight
Introduction
Dal Dhokli with Sprouted Moong Dal is a fresh twist on the classic Gujarati Dal Dhokli recipe, offering a hearty, flavorful one-dish meal. Perfect for a sunny weekend lunch, this dish combines the light, sweet, and spicy flavors of sprouted moong dal, paired with whole wheat pasta, or dhoklis. The addition of sprouted moong dal not only enhances the taste but also brings a rich source of protein, making it a nourishing, satisfying meal for both body and soul. This recipe offers a balance of flavors and textures, with the earthy dal, soft pasta, and the crunchy roasted peanuts giving every bite a unique experience.
Whether you’re a seasoned cook or a beginner, this recipe will make you feel right at home in your kitchen while delivering a traditional Gujarati favorite with a modern twist.
Cuisine: Gujarati
Course: Lunch
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Difficulty Level: Medium
Ingredients
For the Dhokli (Whole Wheat Pasta)
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 3/4 cup |
| Gram Flour (Besan) | 1/4 cup |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Leaves (Dhania), finely chopped | 4 sprigs |
For the Dal (Lentil Base)
| Ingredient | Quantity |
|---|---|
| Green Moong Sprouts (Steamed) | 1 cup |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Kokum (Malabar Tamarind) | 1 piece |
| Jaggery (Powdered) | 2 tablespoons |
| Raw Peanuts (Moongphali) | 2 tablespoons |
| Coriander Leaves (Dhania), finely chopped | 1 tablespoon |
| Lemon Juice | 1/2 tablespoon |
| Salt | To taste |
For Seasoning
| Ingredient | Quantity |
|---|---|
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Green Chillies, slit | 2 |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1/4 teaspoon |
| Ghee | 2 tablespoons |
Instructions
Step 1: Preparing the Dhoklis (Wheat Pasta)
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Make the Dough: In a mixing bowl, combine the whole wheat flour, gram flour, red chili powder, turmeric powder, and finely chopped coriander leaves. Mix these dry ingredients thoroughly.
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Knead the Dough: Gradually add water to the flour mixture, little by little, and knead into a soft, smooth dough. Make sure the dough isn’t too sticky; it should be pliable and easy to work with.
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Roll the Dough: Roll the dough into a thin sheet, about 1/8-inch thick, on a clean, floured surface.
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Cut the Dhoklis: Once rolled out, cut the dough into diamond or square-shaped pieces using a knife or pizza cutter. Set aside.
Step 2: Preparing the Dal
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Cook the Sprouted Moong Dal: In a large saucepan, add the steamed green moong sprouts. Add about 3 cups of water and bring it to a simmer over medium heat.
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Season the Dal: Add coriander powder, turmeric powder, red chili powder, cinnamon stick, and kokum to the saucepan. Stir well to combine the spices with the dal.
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Sweeten the Dal: Add the powdered jaggery, raw peanuts, and a pinch of salt to the dal. Stir and cook for about 10-12 minutes, allowing the jaggery to melt and infuse the dal with sweetness.
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Add the Dhoklis: Gently drop the prepared dhoklis into the simmering dal. Make sure the heat is low enough to avoid splashing. Stir gently to prevent the dhoklis from sticking together. Allow the dal and dhoklis to cook for about 15-20 minutes, or until the dhoklis are soft and fully cooked.
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Finishing Touches: Once the dhoklis are cooked, turn off the heat and add finely chopped coriander leaves and lemon juice for a fresh, tangy finish.
Step 3: Preparing the Seasoning (Tadka)
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Heat the Ghee: In a small frying pan, heat the ghee over medium heat. Once hot, add cumin seeds, mustard seeds, slit green chillies, and curry leaves.
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Add Asafoetida: After the seeds begin to crackle, add a pinch of asafoetida. Stir and cook for a few seconds until the spices release their fragrance.
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Tadka the Dal: Pour the hot tempering (tadka) over the cooked dal and dhoklis. Stir gently to mix everything together and let the flavors infuse.
Serving Suggestions
Once everything is ready, serve the Dal Dhokli in deep bowls. This dish can be enjoyed as a complete meal by itself or with a side of pickles, papad, or yogurt. It is especially comforting during the summer months, thanks to its light yet flavorful profile. The sweetness from jaggery and the tang from kokum, balanced with the savory dal and crispy dhoklis, create a symphony of taste.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | 9 g |
| Carbohydrates | 40 g |
| Fiber | 7 g |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Sodium | 600 mg |
| Sugars | 6 g |
| Calcium | 40 mg |
| Iron | 2.5 mg |
Tips and Variations
- Spice Level: Adjust the level of red chili powder and green chilies according to your preferred spice level.
- Vegetarian Option: For an added twist, feel free to include vegetables like carrots, potatoes, or peas into the dal for extra texture and flavor.
- Gluten-Free: To make this dish gluten-free, substitute the whole wheat flour with chickpea flour (besan) and follow the recipe as usual.
- Cooking the Dhoklis: You can also deep fry the dhoklis before adding them to the dal if you prefer a crispy texture.
Dal Dhokli with Sprouted Moong Dal is a true representation of Gujarati cuisine’s love for both simplicity and depth of flavor. With the combination of aromatic spices, protein-packed sprouted moong dal, and soft, savory dhoklis, itβs a meal that is sure to comfort and nourish. Whether youβre cooking it for a family meal or for a cozy weekend gathering, this dish is a keeper!
