Sweet and Sour Bajra Dhokli

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 to 5 serving
Ingredients
For Dhokli

• 1 cup bajra (black millet) flour
• 1/4 cup wheat (gehun) flour
• 2 tbsp oil or ghee
• 2 tsp red chilli powder
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp finely chopped coriander (dhania)
• warm water for dough

For Dal

• 1 cup toovar (arhar) dal ,
• 1 tbsp moong dal (split green gram)
• 1 tbsp. chana dal (split bengal gram) ,
• 10 to 12 cups water
• 1 tsp coriander (dhania) powder
• 1/2 tsp turmeric powder (haldi)
• 2 tsp red chilli powder
• 1/4 tsp cinnamon (dalchini) clove powder
• 1/2 tsp garam masala
• 1/4 cup tamarind (imli) pulp
• 2 tbsp grated jaggery (gur)
• 2 tbsp roasted peanuts

For Tarka

• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds ( rai / sarson)
• 2 green chillies
• 10 to 12 curry leaves (kadi patta)
• 1/8 tsp asafoetida (hing)
• 2 tbsp ghee
• 1 tbsp finely chopped coriander (dhania)

Method
For dal

1. Wash all dals, soak in water and keep aside for 1 hour Boil dals with salt ,8 cups of water and turmeric powder in pressure cooker

For dhokli

1. Mix flours and all other ingredients.
2. Add very little water gradually making a stiff dough. Take a lump of dough, shape into a thin cylinder.
3. Take one portion from dough about the size of an almond. Roll each into a round, press in palm and make a depression with thumb.
4. Repeat for all the remaining dough.

How to Proceed

1. While making dhoklis, Open cooker for the cooked dal. Put dal to boil. Scatter in all dhoklis, one by one.
2. Stir so that they have not stuck in lumps. Allow to simmer for 15 minutes.
3. Add more water if too thick. Add all dry masalas of dal, except clove cinnamon powder, asafoetida and garam masala.
4. Add tamarind pulp,jaggery and peanuts
5. In a small saucepan, heat ghee, add cumin and mustard seeds, allow to splutter. Add green chili, curry leaves, asafoetida and 2-3 pinches red chili powder
6. Add clove cinnamon powder and add spluttering seasoning to boiling dhokli.
7. Add garam masala, and coriander leaves , stir and check taste for spices and salt.
8. Simmer till liquid is of thick dal consistency
9. Serve piping hot with ghee.