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Stores  ·  Gujarati  ·  Surti Dal Dhokli
Jain Certified Satvik

Surti Dal Dhokli

Gujarati one-pot comfort classic

55 min
Total time
2
Servings
380
Kcal / serve
Medium
Difficulty
380
Calories
14
Protein
58
Carbs
9
Fats
7
Fibre
4.2
Iron
The Story

A soul-warming one-pot dish born in the kitchens of Surat, Dal Dhokli marries split pigeon peas with hand-rolled wheat dumplings, simmered in a tangy tamarind broth. A staple in Jain households across Gujarat, it is cooked without onion or garlic, yet bursts with layers of flavour from whole spices, jaggery, and peanuts.

"In every Jain household, this is the dish that greets you after a long journey."
"In every Jain household, this is the dish that greets you after a long journey."
Ingredients
Toor dal (split pigeon peas)
200 g
Wheat flour (for dhokli)
150 g
Tamarind pulp
2 tbsp
Jaggery (organic)
1.5 tbsp
Raw peanuts
30 g
Complete Surti Dal Dhokli Kit — pre-measured ingredients for 2 servings
How to Cook
01

Cook the dal

Wash toor dal thoroughly. Pressure cook with 3 cups water, a pinch of turmeric, and salt for 4–5 whistles until completely soft. Open the cooker and whisk the dal until smooth and lump-free. Keep aside.

Tip — The dal should be pourable. Add hot water to adjust if too thick.
02

Prepare the dhokli dough

In a bowl, combine wheat flour with 1 tsp turmeric, 1 tsp red chilli powder, 1 tsp ajwain, 1 tbsp oil, and ½ tsp salt. Add water gradually and knead into a stiff dough. Cover and rest for 15 minutes.

03

Roll and cut dhokli

Roll dough into a thin chapati (2–3mm thick) on a lightly floured board. Cut into diamonds or squares of about 4×4cm. Set aside on a dry surface, dusted lightly with flour so pieces don't stick.

Tip — Uniform size ensures they cook evenly.
04

Simmer dal with dhokli

Bring cooked dal to boil. Add tamarind, jaggery, peanuts, and whole spices. Drop dhokli one by one, stirring gently. Simmer on low for 20–25 minutes, stirring every 5 min. Add hot water to adjust consistency.

Tip — Balance sweet vs sour to taste — add more jaggery or tamarind as needed.
05

Finish with tadka and serve

Heat 2 tbsp ghee. Add mustard seeds (let pop), hing, dry red chilli, and curry leaves. Pour sizzling tadka over dal. Serve immediately, garnished with fresh coriander and a squeeze of lime.

Dietary Tags
Jain Certified Satvik Vegan No Onion No Garlic Dairy Free High Protein Kid Friendly Paryushan Surti Special
Available In Stores
All in 1 - Pure Jain
Mumbai · All in 1 Pure Jain, Opera House, Mumbai
Recipe Info
CuisineGujarati
Prep time20 min
Cook time35 min
DifficultyMedium
MealLunch
SeasonAll Year
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