Guvar Dhokli nu Shaak is an authentic Gujarati dish prepared with cluster beans and multigrain dumplings. It’s easy to prepare on the stove top or Instant Pot.
Guvar dhokli is a Kathiyawadi recipe, particularly from Saurashtra. Guvar or cluster beans are simmered with dumplings in a sweet and spicy gravy. The dumplings, aka dhokli, are prepared with wheat flour, gram flour and millet flour.
The dhokli for guvar dhokli are prepared by hand compared to dal dhokli where the dhokli are rolled out using a rolling pin.
In our house, guvar dhokli is always eaten on its own with kachumber salad , but it can be served as a shaak with boiled basmati rice or Gujarati rotli .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
● Cluster beans – we need tender guvarphali for this recipe. You can use frozen too. If you have mature beans, the dish may take extra time to cook.
● Flours – I have taken wholewheat flour, gram flour and millet flour. You can skip millet flour if you wish.
● Spices – basic Indian spices and masalas such as red chilli and turmeric powder, ground cumin and coriander power, mustard, carom seeds and hing.
● Ginger – garlic puree – for a typical kathiyawadi taste garlic is must, but it can be left out.
● Jaggery – adds a little sweetness and adds shine to the dish.
● Oil – preferably use sunflower or peanut oil to bring out the best of flavours.
Storage
Guvar dhokli is best eaten the day it is made. Leftovers can be stored in an airtight container and kept refrigerated for 3 days. Reheat thoroughly with a splash of water in the microwave or stove top.
I do not recommend freezing this dish as the textures will alter upon defrosting.
The dhokli can be prepared at most a few hours in advance.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Guvar Dhokli Nu Shaak
Equipment
- pan
Ingredients
Guar Gravy
- 1 cup cluster beans guvar cut into small pieces
- 3 tablespoon oil
- ½ teaspoon. mustard seeds rai
- ¼ teaspoon carom seeds ajwain
- pinch hing
- 1 tablespoon ginger-garlic paste combined
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander dhana jeeru
- ¼ teaspoon garam masala optional
- 1 tablespoon jaggery gud
- 1 teaspoon salt
- 1 tablespoon lemon juice
Dhokli
- ¾ cup whole wheat flour roti atta
- ¼ cup millet flour bajri atta
- 2 tablespoon gram flour besan
- 1 teaspoon salt
- 2 tablespoon oil
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon carom seeds ajwain
Instructions
Dhokli
- In a big mixing bowl add all the dhokli ingredients and add very little water at a time and knead a stiff dough.
- Divide the dough into small balls (marble size), then press them slightly to make round and flat dhokli.
- Once all the dhoklis are made, cover with a clean cloth and set aside.
Guvar Gravy
- Heat oil in a kadai/pan and add mustard seeds.
- Once they crackle, add ajwain and hing.
- Then add washed cluster beans and cook for few seconds.
- Add 2 cups of water and add ginger garlic paste and all the masala and salt.
- Do not cover the kadai, and let the cluster beans cook for 7-8 minutes.
- Add pressed dhokli one by one, add little water if needed.
- Cover the kadai with the lid and cook guvar dhokli until done.
- It will take another 8-10 minutes.
- Add jaggery and cook further one minute.
- Turn off the heat, add lemon juice and garnish it with fresh coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2016.
Guvar Dhokli Nu Shaak
Equipment
- pan
Ingredients
Guar Gravy
- 1 cup cluster beans guvar cut into small pieces
- 3 tablespoon oil
- ½ teaspoon. mustard seeds rai
- ¼ teaspoon carom seeds ajwain
- pinch hing
- 1 tablespoon ginger-garlic paste combined
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander dhana jeeru
- ¼ teaspoon garam masala optional
- 1 tablespoon jaggery gud
- 1 teaspoon salt
- 1 tablespoon lemon juice
Dhokli
- ¾ cup whole wheat flour roti atta
- ¼ cup millet flour bajri atta
- 2 tablespoon gram flour besan
- 1 teaspoon salt
- 2 tablespoon oil
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon carom seeds ajwain
Instructions
Dhokli
- In a big mixing bowl add all the dhokli ingredients and add very little water at a time and knead a stiff dough.
- Divide the dough into small balls (marble size), then press them slightly to make round and flat dhokli.
- Once all the dhoklis are made, cover with a clean cloth and set aside.
Guvar Gravy
- Heat oil in a kadai/pan and add mustard seeds.
- Once they crackle, add ajwain and hing.
- Then add washed cluster beans and cook for few seconds.
- Add 2 cups of water and add ginger garlic paste and all the masala and salt.
- Do not cover the kadai, and let the cluster beans cook for 7-8 minutes.
- Add pressed dhokli one by one, add little water if needed.
- Cover the kadai with the lid and cook guvar dhokli until done.
- It will take another 8-10 minutes.
- Add jaggery and cook further one minute.
- Turn off the heat, add lemon juice and garnish it with fresh coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This homemade Tarka Dal tastes just like your favourite Indian restaurant and takeaway. It’s a classic dish made with a mix of two lentils that are simmered in an aromatic tarka.
Curry night would be incomplete without a delicious dal on the side. My favourite contenders for a homemade Indian fake-away are this tarka dhal or Dishoom black dal .
“Tarka” is the aromatic technique of tempering hot oil and ghee with whole spices, which is then poured over the cooked dal. This infuses the dal with incredible depth of flavour.
Tarka dal is beautifully creamy thanks to the way the lentils break down when cooked. This coupled with the gentle heat from the aromatics makes this dish irresistable!
To cook the dal, you can use an Instant Pot or other pressure cooker or prepare this recipe on the stove top.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Split red lentils – aka masoor dal.
Yellow lentils – aka split moong dal.
Onion, garlic, green chillies, ginger – these aromatics will flavour the daal.
Spices – turmeric, ground cumin coriander powder, garam masala.
Tempering / tarka
Oil and ghee – skip the ghee to keep this recipe vegan.
Cumin seeds
Dried red chillies – these are optional but look amazing and add a gentle heat. Alternatively use dried red chilli flakes.
Red chilli powder – I recommend using Kashmiri red chilli powder which adds colour but little heat however any type of chilli powder works well.
Fresh coriander leaves – as a garnish.
Lemon juice
Serving Suggestion
Serve tarka dal the restaurant way with mains, side dishes, rice and flatbreads.
For mains, you may like saag aloo , Indian vegetable curry or brinjal bhaji .
Pair with jeera rice , boiled basmati rice or yellow pilau rice . Tarka dal will go beautifully just with rice for a lighter meal.
For breads, go for chapati , whole wheat paratha , garlic and coriander naan or peshwari naan .
Side with poppadoms , poppadom dips , onion bhaji and kachumber or Indian onion salad .
Storage
Tarka dal can easily be stored in the fridge in an airtight container for up to 3 days. You just need to reheat on the stove or in the microwave with a splash of water as the dal will thicken.
Tarka dal also freezes well for up to 3 months. Allow to thaw at room temperature and reheat on the stove with a new tempering to revive the flavours.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Tarka Dal
Equipment
- Pressure cooker or Instant Pot
Ingredients
- 1 cup split red lentils
- 1 cup yellow lentils
- 1 onion
- 3 cloves garlic
- 1 green chillies
- ½ inch ginger
- 1 teaspoon turmeric powder
- 2 teaspoon cumin coriander powder
- ¼ teaspoon garam masala
- 2 tablespoon oil
Tarka (Tempering)
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 dried red chillies
- 1 teaspoon red chilli powder
Garnishing
- 1 tablespoon lemon juice
- 1 tablespoon coriander leaves chopped
Instructions
- Wash the lentils thoroughly under running water and leave to soak whilst you prepare the base.
- Crush or finely chopped the onions, garlic, green chillies and ginger.
Stovetop (pan)
- Heat oil in a pan and tip in the onion, garlic, green chillies and ginger mixture.
- Sauté gently until the onion mixture has reduced and changed colour.
- Add the turmeric, cumin coriander powder and garam masala and mix well.
- Tip in the soaked lentils and saute for a minute with the onion mixture.
- Pour over hot water to completely cover the lentils and bring the mixture to a rolling boil. Then reduce to a simmer, cover with a lid, and cook until the lentils are broken down and soft. You may need to keep adding water and stir at intervals to prevent sticking.
Instant Pot Method
- Select the saute mode of your Instant Pot or pressure cooker and follow the steps above.
- To cook the dal, add enough water to fully cover the dal about 1 inch above. Close the Instant Pot lid and select the Pressure Cooking function. Pressure cook on HIGH for 12 minutes and allow for natural pressure release.
Tempering the dal
- Heat oil and ghee if using in a small pan. Once hot, add the cumin seeds and dried red chilli. Once the seeds sizzle, tip in the red chilli powder.
- Quickly, pour the tempering over the cooked dal and swirl in.
- Squeeze over lemon juice and garnish with fresh coriander leaves.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
