Method

Make dhokli dough: Mix wheat flour, besan, turmeric, red chilli, ajwain, oil, and salt. Add water to form a stiff, smooth dough. Roll thin (2–3mm) and cut into 2cm diamonds or squares. Set aside. Prepare dal: Whisk pressure-cooked toor dal until smooth. Add water to make a thin but not watery base (consistency of thin cream soup).
About 10 min
Tip: Rolling the dhokli thin is important — thick dhokli will be doughy in the centre. 2–3mm is the target (like thick chapati dough, not pasta thin).
Heat ghee. Add mustard seeds, cumin, dried red chillies, curry leaves, asafoetida. Splutter. Add tomato puree and cook 5 minutes. Add thinned dal, tamarind, jaggery, coriander-cumin powder, and salt. Bring to a boil. Taste — should be sweet, sour, and spiced in balance.
About 10 min
Tip: The sweet-sour-spicy balance is the heart of Gujarati dal. Adjust jaggery and tamarind until you reach harmony.
Drop dhokli pieces into the boiling dal one at a time (adding them together causes clumping). Stir gently. Cook 12–15 minutes until the dhokli are tender and have puffed slightly and absorbed the dal flavour. The dal will thicken as the dhokli starch cooks in. Serve in deep bowls with a generous drizzle of ghee, fresh coriander, and a squeeze of lemon.
About 15 min
Tip: The dal should be soupy rather than thick when you add the dhokli — it will thicken significantly as the dhokli cook. If it becomes too thick, add hot water.

Nutrition per serving (estimate)

Contains: gluten, dairy