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Dal Ka Dulha, a sassy lentil porridge with whole wheat dumplings

Dal ka Dulha or the groom of lentils. Its such a beautiful name. It conjures up images of lentils decked up in their finest at their wedding. hahaha! I think its probably called that because of the crown shaped whole wheat dumplings swimming in it. Whatever the reason behind its name, what I love even more about this Chhattisgarhi, Bihari and UP speciality is how comforting it feels before you get started with a long busy day.

Give this a good. It wont disappoint.


Dal Ka Dulha, a sassy lentil porridge with whole wheat dumplings


For the dal

  • 1 cup toor dal
  • 3 1/2 cups water
  • 2 tomatoes
  • 1 garlic
  • 1cm ginger
  • 1 green chilli
  • 1 tbs ghee
  • Salt to taste

For the dumplings

  • 1/2 cup atta or whole wheat flour
  • 1 tsp ajjwain
  • Water

For tempering the dal

  • 1 tablespoon ghee
  • 1 tsp cumin seeds
  • 1/2 tsp red chilli powder
  • A pinch of hing


  1. Cook the dal with 3 1/2 cups of water and some salt in a pressure cooker for 10-15 mins on a medium low flame.
  2. In the meanwhile purée the tomatoes, garlic, ginger and chillies (and if you have some, half a raw mango too). Reserve for later.
  3. Now get the dough and dumplings done: To make the dough you want to mix the whole wheat flour and ajwain together first and then add water slowly into the mixture until you get a dough that’s the same consistency of what you use to make rotis. Rest the dough for 10 minutes. To make the crown shaped dumplings, first roll out the dough and cut out small circular shapes using a small lid of a jar (2cm approx). To shape them, bring the opposite sides together of each circular cut out and pinch it together. Do the same to the lips hanging out by bringing them to the centre and pinching them in. (I hope this is making sense). Make as many as you have the patience for. Ideally 5 per portion should be good.
  4. Now back to the dal: Heat a pot with 1 tablespoon ghee. Add the purée of tomatoes and other goodies you made earlier and let it cook for 1 minute. Then add the cooked dal and let it cook together for about 10 mins on a low flame. Add some water if you think it is too thick.
  5. Now add the dumplings into the boiling dal and let it boil together for another 2-3 minutes on a medium low flame. Stir it gently every now and then so that the dumplings don’t stick to the bottom. You want the dumplings to have a nice chewy consistency when fully cooked.
  6. Once the dumplings are cooked, turn off the heat and get to the last step i.e. the tempering. For this, heat the remaining 1 tablespoon of ghee with hing, cumin seeds and red chillies. As soon as it starts spluttering add over the dal, mix it in lightly and serve hot. You can add a spoon of cold dahi or yogurt to each bowl, but this isn’t a must.




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