Name: Dal Dhokli recipe by Disha Khurana at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 4
Ingredients: For Dhokli; Wheat flour - 1/2 cup; Turmeric powder - 1/4 teaspoon; Asafoetida (hing) - 1 big pinch; Salt to taste; For Dal; Toovar dal - 1 cup; 2 Tomatoes (finely chopped); Green chillies - 2-3; Dried kashmiri red chillies - 2-3; Imli (dried) - 2 tablespoon; Jaggery - 1 tablespoon; Mustard seeds - 1/2 teaspoon; Cumin seeds- 1/2 teaspoon; Turmeric powder - 1 teaspoon; Curry leaves - 7-8; kashmiri Red Chilli Powder - 1 teaspoon; Oil - 2 tablespoon; Salt to taste; A handful of peanuts; Coriander (finely chopped) - 2-3 tablespoon

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Mix all the ingredients for the dhokli and make hard dough using as little water as possible. Keep it aside for 10 minutes.

Soak imli in hot water for 15mins, make a puree out of it with your hands. Discard the pulp after straining the puree.

Wash and soak the dal for two hours. After two hours drain the dal.

In a pressure cooker, boil toovar dal with green chilli, 1 chopped tomato, salt, turmeric powder and 1 1/2 cup water for 4 whistles.

Let the steam release, let it cool down to room temperature. Mash the dal with a masher till it has a smooth consistency.

Now put it back on the flame on a high heat & add 1 finely chopped tomato, imli puree, chopped jaggery, handful peanuts, 2 cups of water & salt to taste. Let it come to a boil & simmer for 2minutes

Meanwhile, roll the dhokli dough into a thin roti cut into medium size diamond shapes. Put the diamond pieces one after the other in the boiling dal, simmer for 6-7 minutes on low heat till it cooks.

Heat the oil in a tadka pan or a small non stick pan, add the mustard seeds, cumin seeds, hing, curry leaves, dried kashmiri chillies and kashmiri chilli powder.

Quickly pour this tadka over the dal, immediately cover the pressure cooker with a lid to lock the tadka aromas.

Garnish with coriander leaves.