Name: Dal Dhokli recipe by Santosh Bangar at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 1 cup whole wheat flour; 1 1/2 tbsp besan (optional); 1/2 tsp chilli powder and turmeric powder; 1/4 tsp carom seeds and asafoetida; Salt to taste; 1 cup lentils (toor daal); 1 tbsp oil + 2 tbsp ghee; 1/4 tsp mustard seeds; 1/4 tsp cumin seeds; 1/4 tsp cumin seeds; 1/4 tsp fenugreek seeds; 5 curry leaves; 2 cloves; 1 inch sized piece of cinnamon; 1 bayleaf; 1/4 tsp asafoetida; 2 tbsp Tamarind paste; 5 tbsp jaggery; 1/2 tsp turmeric powder; 1/2 tbsp lemon juice; 2 green chillies; 1 tsp grated ginger; 1/2 tsp chilli powder; 2 tbsp boiled peanuts; Salt to taste; 4 tbsp finely chopped coriander

Ingredients Serving: 3

1 cup whole wheat flour
1 1/2 tbsp besan (optional)
1/2 tsp chilli powder and turmeric powder
1/4 tsp carom seeds and asafoetida
Salt to taste
1 cup lentils (toor daal)
1 tbsp oil + 2 tbsp ghee
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
5 curry leaves
2 cloves
1 inch sized piece of cinnamon
1 bayleaf
1/4 tsp asafoetida
2 tbsp Tamarind paste
5 tbsp jaggery
1/2 tsp turmeric powder
1/2 tbsp lemon juice
2 green chillies
1 tsp grated ginger
1/2 tsp chilli powder
2 tbsp boiled peanuts
Salt to taste
4 tbsp finely chopped coriander

Instructions

Dhokli: Combine all the ingredients in a bowl and knead into firm dough using enough water. Divide the dough into 5 equal portions and roll out each portion into thin chapatis.
Heat a non-stick tava and gently cook each chapati till light brown spots appear on both the sides. Cool and cut each chapati into diamond shape and keep aside.
Daal: Mix washed daal and 1½ cups of water in a pressure cooker and pressure cook. Blend it till smooth using a hand blender and keep aside.
Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf and asafoetida, mix well and saute on a medium flame for 1 minute.
Add the daal, 3½ cups of water, tamarind paste, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt. Mix well. Bring to a boil and simmer for 10 minutes while stirring once in between.
Bring it to a boil and simmer for 10 minutes while stirring once in between. Keep aside. Just before serving, boil the daal, slowly add the dhokli pieces one by one and mix gently. Simmer for 5 to 7 minutes, while stirring occasionally.
Serve hot garnished with coriander.

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