Methi Dal Dhokli

Preparation Time: 20 mins.
Cooking Time: 40 mins.
Serves 4.
Ingredients
For the dal

• 1/2 cup toovar (arhar) dal
• 1/4 tsp mustard seeds ( rai / sarson)
• 1/4 tsp cumin seeds (jeera)
• 1/4 tsp fenugreek (methi) seeds
• 5 to 6 curry leaves (kadi patta)
• 2 cloves (laung / lavang)
• 2 cinnamon (dalchini) sticks
• 1 bayleaf (tejpatta)
• 2 small round red chillies (boriya mirch)
• 1/4 tsp asafoetida (hing)
• 4 pieces kokum, soaked
• 1/2 cup chopped tomatoes
• 1/2 tsp turmeric powder (haldi)
• 1/2 tbsp lemon juice
• 4 green chillies , slit
• 1/2 tsp chilli powder
• 1 tsp grated ginger (adrak)
• 1 tsp oil
• 1 tsp ghee
• 1/2 tsp (approx.) sugar substitute
• salt to taste

For the dhoklis

• 1 cup whole wheat flour (gehun ka atta)
• 3/4 cup chopped fenugreek (methi) leaves
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp chilli powder
• 1/4 tsp asafoetida (hing)
• 1 tsp oil
• salt to taste

For the garnish

• 1/4 cup chopped coriander (dhania)

Method
For the dal

1. Wash and soak the dal for a few hours. Add 4 cups of water and cook in a pressure cooker. Keep aside to cool.
2. When the dal has cooled slightly, blend till it is smooth.
3. Heat the ghee and oil in a deep bottomed pan and add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, small round chillies and asafoetida and stir for 30 seconds.
4. Add 3 cups of water, cocum, tomatoes, turmeric powder, lemon juice, green chillies, chilli powder and ginger and simmer for 10 minutes.
5. Add the dal and salt and simmer for another 10 minutes.
6. Keep aside.

For the dhoklis

1. Knead all the ingredients together with enough water to make firm dough.
2. Divide into four portions and roll out into thin chapattis.
3. Gently roast on both sides and cool.
4. Cut the chapattis into diamonds or squares and keep aside.

How to proceed

1. Just before serving boil the dal, add the dhokli pieces and simmer for 5 minutes. Add a little sugar substitute if necessary and mix well.
2. Garnish with coriander and serve hot