Dal Dhokli, also called Varanfal or chakolya in Marathi, is a popular Indian dish made with whole wheat flour and lentils.
This is a nutritious no onion no garlic (satvik), one-pot vegetarian curry dish often served for lunch & dinner.
About Dal Dhokli (Varanfal) Recipe
Dal dhokli is a popular Indian dish made with toor dal (pigeon peas), whole wheat flour and spices.
This is like an Indian pasta recipe where wheat flour dumplings are simmered in sweet, tangy and spicy dal, making it an Indian version of lentil pasta.
This dish is widely prepared in Western Indian regions like Maharashtra, Gujarat and Rajasthan.
Traditionally, this dal dhokli (varanfal) is made using leftover dal into which the wheat flour dumplings are added and slow-cooked until soft. It is then served hot with a generous dollop of ghee for that extra rich flavour.
This dal dhokli makes a perfect Sunday lunch or a midweek dinner option.
Dal is the main source of protein for many vegetarians in India, and mixing dal (lentils) with complex carbs like wheat flour balances the nutrition, making it a perfect one-pot meal option.
While the process of making dal dhokli might seem overwhelming, itโs actually quite simple.
At home, growing up, this dal dhokli (chakolya) was our go-to Sunday lunch.
As this dish is popular in both Maharashtra and Gujrat, the preparation varies slightly based on the region.
In the Gujarati version, the dal is more on the sweeter side, along with some peanuts added for that crunch. Tamarind is used to make the dal tangy and give a nice zing to the curry.
On the other hand, the Maharashtrian version of dal dhokli (varanfal / chakolya) is less sweet and more spicer and includesa special blend of Maharashtrian goda masala along with kokum (dried tangy fruit) instead of tamarind and freshly scrapped coconut, giving it a unique taste.
Dal dhokli can be made on the stovetop or in an instant pot.
For those looking to make dal dhokli in an Instant Pot, the process becomes even easier and quicker.
Although this delicious and nutritious dal dhokli is naturally a vegan dish, it is traditionally served with ghee, which enhances the taste of the dish and aids in digestion as well.
This is one of the most comforting and wholesome meals you will ever taste!
For a vegan version, simply skip adding ghee altogether.
Have you ever tried this recipe before? Share your variation in the comments. I would love to give it a try!
Your Guide to Easy & Tasty Indian Vegan Cooking
ingredients
Dal (Lentils) โ To make this dal dhokli we will need 1 1/2 cups of turdal (pigeon peas). Wash the dal a couple of times and pressure cook for 5 whistles.
Wheat Flour โ To make the dumplings, we will require 2 cups of whole wheat flour. Season it with salt, red chilli powder & carrom seeds (ajwain).
Spices & Herbs โ We will require roughly crushed ginger, dry red chilli, curry leaves, turmeric powder, and goda masala for making this dal.
Seasoning โ To give it that distinct sweet, tangy flavour, we will season the dal with salt, jaggery and kokum.
Oil โ We will need 2 tablespoons of oil to make the dal. 1 teaspoon to knead the dough.
Water โ Water is needed to adjust the consistency of the dal and to knead the dough.
Frequently Asked Questions
Can we store the leftover dal dhokli?
No, this curry has to be consumed immediately only. If stored, all the dhokliโs will stick together and become soggy.
Can we use other lentils instead of turdal to make dal dhokli?
Yes, you can use masoor dal / red lentils or yellow moong dal. But turdal goes best with this recipe. You can also combine dals and use.
What can I use instead of jaggery & kokam to make dal dhokli?
You can use 1 teaspoon of sugar instead of jaggery and 2 tablespoons of tamarind pulp instead of kokam.
What can I serve this dal dhokli with?
Dal dhokli is a one-pot dish. You can have it as it is, or you can serve it with steamed rice. While serving dal dhokli drizzle a teaspoon of ghee over it. It enhances the taste of this curry.
Why is my dhokli turning too soft?
Overcooking the dhokli will make it more mushy. Make sure to add it to the boiling dal and cook for just 5-7 minutes. The more it stays in the hot dal the dhokli will turn soft and mushy.
Can I make the dal dhokli dough in advance?
Yes, you can prepare the dhokli dough ahead of time and keep it covered to prevent the dough from drying.
Can I make dal dhokli with other types of dal (lentils)?
Yes, traditionally, toor dal is preferred however, you may try it with yellow moong dal or red masoor dal.
Variations
Adding Peanuts โ For added protein, add boiled peanuts to this dal dhokli, which gives a nice flavour and crunch.
Adding Vegetables โ For extra nutrition, you may also add vegetables like spinach, methi (fenugreek), carrots and beans to the dal.
Serving Suggestions
As a One-Pot Meal โ You can serve this dal dhokli as a one-pot meal as its filling and makes a comforting meal.
With Pickle & Papad โ You can serve this dal dhokli with spicy Indian mango pickles and crispy papad by the side for that added flavour.
With Rice โ You can also serve this dal dhokli with plain steamed rice.
Drizzle with Ghee (Clarified Butter) โ Drizzle a teaspoon of ghee on top, which enhances the flavour of this dish.
Storage Options
The wheat dumplings / dhokli get soggy when stored for a long time; hence, itโs not recommended to store dal dhokli. Itโs best served immediately.
But you can store the extra dal in the refrigerator and reheat it before serving and have it with rice.
Related Recipes
Latest Recipe Post
No Onion No Garlic (Satvik) Recipes
More Dal (Lentil) Recipes
Palak Dal (Spinach Lentil Curry), Maharashtrian Amti Recipe, Lal Masoor Dal (Red Lentil Curry), Lehsuni Dal Tadka (Garlic Dal Tadka), Green Moong Dal Curry, Sabut Masoor Dal Curry (Whole Brown Lentil Curry), Drumstick Curry (Shevgyacha Shenga Chi Amti)
How to Make Dal Dhokli Step-By-Step Recipe
Note:
Raw peanuts are also added to dal dhokli, but at home, we donโt. If you wish to, then cook the peanuts along with the dal in the pressure cooker.
I have used gul (jaggery) and kokum here for balancing the flavours of this dal. You can substitute them with a teaspoon of sugar and 2 teaspoons of tamarind pulp.
In making dhokli, I have used just basic spices, but if you want, you may add coriander powder and cumin powder to the wheat dough.
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Recipe Card
Dal Dhokli Recipe | maharashtrian Varanfal | Chakolya
Ingredientsย ย
For Making Dhokli
- 2 cups Whole Wheat Flour
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Carrom Seeds (Ajwain)
- 1 teaspoon Oil
- Salt to taste
- Water to knead the dough
For Dal / Varan
- 1.5 cups Turdal / Arhar Dal / Pigeon Peas
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Cumin Seeds (Jeera)
- 1/4th teaspoon Hing (Asafoetida)
- 5-6 Curry Leaves
- 1 tablespoon Ginger (Roughly Crushed)
- 1 Red Dry Chilli
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons Goda Masala (Substitiue: 2 tbsp coriander powder & 1 tsp cumin powder)
- 2 teaspoon Jaggery (Gul) (Substiture: 1 teaspoon sugar)
- 4-5 Kokam Petels (Substitue: 2 tsp Tamarind Pulp)
- Salt to taste
- Coriander Leaves to garnish
Instructionsย
To make dhokli / wheat flour dumplings
- In a mixing bowl, take 2 cups wheat flour and add a teaspoon of carrom seeds (ajwain), red chilli powder and salt.
- Add water and knead a stiff dough. Cover the dough & let the dough rest for 10-15 minutes.
- Take a golf ball size portion of the dough and using dry wheat flour roll out roti.
- This dhokli roti should not be very thick or very thin either. If it's too thick it will not cook fast and if too thin it will break and disintegrate.
- Now using a cutter, cut the roti into square or diamond shapes.
- Our dhokli is ready.
For Dal / Varan
- Wash toor dal / arhar dal / pigeon pea till the water runs relatively clear.
- Add 1 1/2 cups of water and pressure cook the toor dal / pigeon peas for 4-5 whistle till the dal is soft.
- Once the dal is cooked, whisk the dal to a smooth consistency.
- Heat oil in a thick bottom saucepan, add mustard seeds and cumin seeds.
- Add curry leaves, dry red chilli, finely chopped coriander leaves and a tablespoon of crushed ginger paste.
- Saute this mixture till the raw smell of ginger fades away.
- Add the cooked toor dal. Mix dal with the tempering.
- Add red chilli powder, turmeric powder, salt and goda masala (add 2 tablespoons coriander powder & 1 teaspoon cumin powder if you do not get goda masala).
- Add jaggery and kokam (you can substitute them with sugar and tamarind pulp).
- Add 2-3 cups of water and now let the dal come to a boil.
- Once the dal starts to boil, start adding dhokli to the dal.
- Make sure that the flame is medium-high and keep on stirring occasionally to avoid dhokli from sticking to each other.
- Once all the dhokli's are added cook for 3 minutes on high flame. Adjust the water (add hot water if required).
- After 3 minutes, turn off the gas and cover dal dhokli for about 3-4 minutes.
- Our delicious dal dhokli / varanfal is ready.
