Spiced Lentil Stew with Wheat Pasta Squares (Dal Dhokli)

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A rustic one-pot meal from the Kathiyawad region of Gujarat, this dish simmers thin squares of spiced whole-wheat dough directly in a tangy, mildly spiced pigeon-pea stew. The pasta squares absorb the flavorful broth as they cook, creating a thick, hearty, and deeply satisfying bowl that eats like a complete meal.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 58 gCarbs
• 11 gFiber
• 6 gSugar
• 18 gProtein
• 680 mgSodium
• 720 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 10 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dal (lentil stew)

• 1 cup (200 g) split pigeon peas (toor dal), rinsed
• 4 cups water, plus more if needed
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tbsp ginger-garlic-green chili paste
• 1/4 tsp ground turmeric
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 1/2 tsp garam masala
• 1 tbsp grated jaggery (or brown sugar)
• 1 tbsp tamarind pulp
• 1/4 cup roasted peanuts, roughly crushed
• 2 tbsp oil
• Salt to taste

For the wheat pasta squares

• 1 cup (130 g) whole wheat flour
• 2 tbsp besan (gram flour)
• 1/4 tsp ground turmeric
• 1/2 tsp red chili powder
• 1/2 tsp ajwain (carom seeds)
• 1 tbsp oil
• 1/2 tsp salt
• 3-4 tbsp water, as needed

For the tempering (tadka)

• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried whole red chilies
• 8-10 fresh curry leaves
• 1/4 tsp asafoetida (hing)
• 2 tbsp chopped fresh coriander, to finish

Directions

1. Pressure-cook the rinsed toor dal with 4 cups water and 1/2 tsp salt for 4-5 whistles (about 12 minutes) until very soft, then whisk until smooth and set aside.
2. Make the dough: combine whole wheat flour, besan, turmeric, red chili powder, ajwain, oil, salt, and just enough water to form a stiff, smooth dough. Cover and rest for 10 minutes.
3. Roll the dough out on a lightly floured surface into a thin sheet about 2 mm thick, then cut into diamond or square pieces roughly 4 cm across. Keep them lightly dusted so they don't stick.
4. Heat 2 tbsp oil in a heavy pot over medium heat. Add the chopped onion and sauté 4-5 minutes until lightly golden, then stir in the ginger-garlic-chili paste and cook 1 minute until fragrant.
5. Add the chopped tomatoes, turmeric, red chili powder, coriander powder, and a pinch of salt. Cook 5-6 minutes, mashing until the tomatoes break down and the oil begins to separate at the edges.
6. Pour in the whisked dal along with 2 cups of hot water, then add the jaggery, tamarind pulp, garam masala, and crushed peanuts. Bring to a rolling boil and season with salt to taste.
7. Slip the pasta squares into the boiling dal one at a time, stirring gently to prevent sticking. Reduce heat to medium-low, partially cover, and simmer 12-15 minutes until the squares are tender and the stew has thickened to a pourable consistency.
8. Prepare the tempering: heat the ghee in a small pan until hot, add mustard seeds and let them pop, then add cumin, dried red chilies, curry leaves, and asafoetida. Pour the sizzling tempering over the dal, cover for 1 minute, then stir through and finish with chopped coriander. Serve hot in deep bowls with extra ghee drizzled on top.

Cook’s Notes

• If the stew thickens too much on standing, loosen with a splash of hot water and reheat gently; the pasta squares continue to absorb liquid as they cool.
• Roll the dough thin (about 2 mm) so the squares cook through evenly; thicker pieces will stay gummy in the center.
• Toast the peanuts dry in a pan before crushing for a deeper, nuttier flavor that holds up against the tangy broth.
• For a richer finish, swirl in an extra tablespoon of ghee just before serving – it adds a lovely aroma and silky mouthfeel.
• Add a squeeze of fresh lemon at the table if you prefer the stew with a brighter, sharper tang.

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