Dal Ki Dulhan

40 minutes
Prep: 10 mins | Cook: 30 mins | Servings: 2



2 tbsp Ghee

1 tsp Cumin Seeds

1 cup Tovar Dal

¼ cups Moong Dal

2 tbsp Split Masoor Dal

4-5 cups Water

Salt to taste

¼ tsp Turmeric Powder

¼ tsp Red Chilli Powder


For Dulhan Dough

1 cups Whole Wheat Flour

¼ cups Ragi/ Nachni Flour

Salt to taste

Water as Required


For Tempering

2 tsp Ghee

2 Degi Mirch/ Kashmiri Red Chilli

Pinch of Asafoetida

¼ tsp Kashmiri Red Chilli Powder


  • Process
  • In a saucepot, add ghee, cumin seeds, tovar dal, moong dal, split masoor dal mix well. Add water, salt to taste, turmeric powder, red chilli powder mix well and let it cook.
  • For Dulhan
  • In a mixing bowl, add Whole wheat flour, ragi flour, salt to taste and water need the dough well and keep it aside.
  • Divide the dough into small balls and roll each into small pooris.
  • Alternatively,make the rounds by rolling the dough into a big circle and cutting out small rounds using a small bowl or glass.
  • To shape the dumpling, lift opposite sides and bring together at the centre, then lift the other two ends and bring it to the centre, giving it a flower-like shape.
  • The hollow shape of the flowers allows the dal to enter the dumpling and become delightfully chewy.
  • After the dal is cooked, Gently lower the dumplings in.
  • Simmer the dal for another 10-12 minutes on medium flame, until the dumplings are cooked through.
  • For tempering
  • In a pan, add Ghee, degi mirch, asafoetida, kashmiri red chilli saute well. Add the tadka to the dal.
  • Serve hot.