Steamed Dumplings in Lentil Soup/Bhareli Dal Dhokli

Known as Bhareli Dal Dhokli in Gujarati, it’s a traditional staple and a favourite of my Papa’s. After working 12 hours a day, he would ask for this comforting meal and we would lovingly make for him. Traditionally made with potato filling but here is my version of dal dholki made with leftover morning sabzi – chawli bateta nu shaak.


  • For the Dal
  • 1/4 Cup Tuvar Dal
  • 1 Tablespoon Mug Ni Dal (yellow dal)
  • 1 Tomato (medium and cut into 4 pieces)
  • 2 Tablespoon Cashews (cut into halves)
  • 2 Tablespoon Peanuts
  • 9-10 Curry Leaves
  • 2 Slit Green Chillies
  • 1 Tbsp Lemon Juice
  • 1/4 Tbsp Turmeric
  • 1 Tsp Red Chilli Powder
  • 1 Tbsp Jaggery (I added 2 tablespoons)
  • 2-3 Dry Red Chillies 
  • 1/2 Tsp Mustard Seeds (rai)
  • 1/2 Tsp Cumin Seeds (jeera)
  • 1/4 Tsp Asofetedida (hing) 
  • 1 Tsp Ghee (and a little more when serving)
  • 1 Tsp Oil
  • Salt to Taste
  • 5-6 Cups Water
  • For the Filling 
  • 4 Potatoes (boiled and mashed)
  • Any left-over vegetable (cooked) (we usually use beans or rice) 
  • 3/4 Cup – Chopped Chawali 
  • 1/4 Tsp – Turmeric
  • 1/2 Tsp – Red Chili Powder
  • 1 Tsp – Sugar
  • Salt to Taste
  • For the Dumpling
  • 1 Cup Wheat Flour
  • 1/4 Teaspoon Turmeric 
  • 1/2 Teaspoon Red Chili Powder 
  • Salt to Taste 
  • Water


Prep: 15 minutes
Cooking: 20 minutes

  1. Pressure cook both the lentils (dal) and tomatoes for 3 to 4 whistles. When it cools down, use a blender to make the boiled dal and tomato into a fine smooth dal.
  2. In a pot filled with this dal – add five cups of water, salt, turmeric, jaggery, curry leaves, green chillies, peanuts and cashews. Allow it to boil.
  3. For the dhoklis or dumplings, roll out thin and small rotis. Put one spoon of aloo and vegetable mix in it. Take all sides above and close the dumpling (just like you make modak).
  4. Make all the dhoklis and keep aside. You can fry them or cook directly in/with the dal (while my family prefers fried ones, I prefer them cooked in the dal itself because it enhances the flavour of the dish). The trick is to make them first so that they dry out a bit and do not open up while boiling.
  5. If you are boiling the dhoklis with the dal, let them cook on low flame. Once the dhoklis look big and fluffy, it means they are cooked (to know if cooked, you should be able to cut them easily into two).
  6. For the tadka – first, add 1 teaspoon red chilli powder on the dal dhokli. Second, in a small pan, heat 1 tablespoon each of ghee and oil. Once hot, add rai, jeera, dry red chillies and allow them to crackle. Now pour it over the red chilli powder on the dal dhokli (this enhances the flavour and colour of the dal).
  7. Squeeze lemon juice and mix all very gently. Serve hot with a dollop of ghee!