Dal Dhokli

Preparation Time: 30 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients
For The Dhokli

• 1 1/2 cups whole wheat flour (gehun ka atta)
• 1/2 cup besan (bengal gram flour)
• salt to taste
• 1 tbsp coriander-cumin seeds (dhania-jeera) powder
• a pinch of asafoetida
• 2 tbsp oil
• 1/2 tsp chilli powder

For The Dal

• 2 cups cooked and mashed toovar (arhar) dal
• 3/4 cup chopped tomatoes
• 1/2 cup boiled peanuts
• 1 tsp chopped ginger (adrak)
• 2 to 3 slit green chillies
• a few curry leaves (kadi patta)
• 1 tbsp jaggery (gur)
• 1 tbsp tamarind (imli) pulp
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tbsp chopped coriander (dhania)
• salt to taste

For The Tempering

• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1/4 tsp turmeric powder (haldi)

Method
For the dhokli

1. Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
2. Cover and keep aside for 15-20 minutes.
3. Divide the dough into equal portions and roll out each portion into 6" diameter circles.
4. Heat a tava and cook each roti lightly from both the sides.
5. Cut each roti into diamond or desired shapes and keep aside.

For the dal

1. Heat the oil in a kadhai and add the cumin seeds.
2. When the seeds crackle, add the asafoetida, turmeric powder, red chilli powder and the cooked dal, mix well and bring the dal to boil.
3. Add enough water, salt, ginger, green chillies and rajwadi masala and mix well.
4. Add the curry leaves, tomatoes, jaggery, tamarind and groundnuts and simmer for 10-15 minutes.

How to proceed

1. Just before serving, add the dhoklis to the dal and bring the dal to boil.
2. Serve hot garnished with coriander.