Karthaveekadu | Dal Dhokli Recipe (with photos and video): Dal Dhokli is a wholesome one-pot meal made with toor dal (pigeon peas) and whole wheat flour dough. Unlike most dal recipes that need rice or chapati to make a full meal, Dal Dhokli stands out as a complete dish on its own, combining protein-rich lentils with the goodness of wheat.
A traditional favorite from Gujarat, this version is slightly easier and quicker than the classic method.

My husband fondly calls it “Indian-style homemade pasta in dal (Pastaveekadu)”——and he’s not wrong! It’s hearty, satisfying, and makes for a full meal all on its own. With just one pot and a handful of simple spices, this dish is comfort food at its best.

Uncooked wheat dough pieces are gently simmered in spiced, mashed dal until soft and flavorful. The result is a hearty, filling dish that tastes as cozy as it sounds.

Tips for perfect Dal Dhokli:

Roll thin dhoklis: Thick dhoklis take longer to cook and may stay raw inside, causing indigestion. Roll them neither too thick nor too thin.
Add slowly, not all at once: Drop the dhoklis one by one into the simmering dal. Overcrowding can make them stick together and form lumps. Remember to stir in between while adding the dhoklis.
Adjust consistency: As the dish cools, the combination of wheat and dal naturally thickens. Add some hot water and simmer briefly to bring it back to your desired consistency before serving.

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Print Recipe

Karthaveekadu | Dal Dhokli

Comfort food where soft wheat pieces simmer in flavorful dal, makes dal and roti into one meal.

Prep Time20

Cook Time30

Total Time50

Course: lunch, Main Course

Cuisine: Andhra, Gujrathi

Keyword: beerakaya sambar, ComfortFood, dal dhokli, EasyIndianRecipes, FillingMeal, HealthyEating, HomemadePasta, IndianCuisine, karthaveekadu, OnePotMeal, roti in dal, ToorDalRecipes, WholeWheatRecipes

Author: Sireesha

Ingredients

½ cup toor dal rinse & cooked
5 tbsp oil for sambar
1 tsp each mustard seeds and cumin seeds
handful garlic cloves peeled
½ tsp turmeric
1.5 tsp salt
2 tsp red chili powder adjust to your spice level
tamarind to taste
2 cups wheat flour
5 tsp oil for dough
pinch salt

Instructions

Take toor dal in a cooker, rinse twice and add 2 cups water.
Cook dal for 3-4 whistles. when the pressures leaves, mash dal and keep it aside.
Make roti dough using wheat flour, oil and a pinch of salt. keep it aside.
In a large kadai, heat oil. Add mustard seeds, cumin seeds, curry leaves, and garlic. Sauté until the garlic turns light golden.
Add the mashed dal, salt, red chilli powder, turmeric, and tamarind. Mix well.
Pour in enough water to make the dal thin, like sambar consistency. Bring it to a boil.
Meanwhile, roll out the wheat flour dough using a little oil. Cut into small pieces with a knife and keep them on a plate or tray.
Once the dal starts boiling, turn the heat low, gently drop the dhokli pieces in. Stir lightly to prevent sticking. Do not overcrowd—add a few at a time, mixing in between.
Turn the heat up, cover and boil for 10–15 minutes, or until dhoklis are fully cooked. (They float while cooking and sink to the bottom once done.)
The dal will thicken slightly as the dhokli cooks. Adjust consistency with more water if needed.
Serve hot in a bowl with a drizzle of ghee on top.

Notes

Tips for Perfect Dal Dhokli

Roll thin dhoklis – But not too thin. Thick pieces take longer to cook and may remain uncooked inside.
Add gradually – Drop dhokli pieces one by one; overcrowding causes sticking and lumps.
Mash the dal well – Smooth dal ensures the dhokli cooks evenly and the texture is creamy.
Adjust water – The dal thickens as it cools, so add hot water if serving later.
Tempering matters – Sautéing garlic lightly until golden brings out a rich aroma.
Ghee finish – A drizzle of ghee on top enhances flavor and richness.
Non-garlic option – Skip garlic for a milder taste; the dish still tastes great. But garlic enhances the flavor best.
Check doneness – Dhoklis float while cooking and sink when done; taste-test for softness.

Step by step photo instructions

Take toor dal in a cooker, rinse twice and add 2 cups water.

2. Cook dal for 3-4 whistles. when the pressures leaves, mash dal and keep it aside.

3. Make roti dough using wheat flour, oil and a pinch of salt. keep it aside.

4. In a large kadai, heat oil. Add mustard seeds, cumin seeds, curry leaves, and garlic. Sauté until the garlic turns light golden.

5. Add the mashed dal, salt, red chilli powder, turmeric, and tamarind. Mix well.

6. Pour in enough water to make the dal thin, like sambar consistency. Bring it to a boil.

7. Meanwhile, roll out the wheat flour dough using a little oil. Cut into small pieces with a knife and keep them on a plate or tray.

8. Once the dal starts boiling, turn the heat low, gently drop the dhokli pieces in. Stir lightly to prevent sticking. Do not overcrowd—add a few at a time, mixing in between.

9. Turn the heat up, cover and boil for 10–15 minutes, or until dhoklis are fully cooked. (They float while cooking and sink to the bottom once done.)