Gujrati Dal Dhokli

First soak the toor dal in warm water for 1-2 hour then boil it in a pressure cooker until it becomes soft. (I usually cook it till 3 whistles blow)

For the dhokli, prepare a dough mix with whole wheat flour, 1 tsp oil, a pincg of of haldi, jeera, salt as per taste, a pinch of red chillI powder, 1 tsp of green chilli paste and prepare a dough like the one we prepare while cooking parathas.

Heat some oil in a kadhai, add the sarso, jeera, laung, dalchinni, curry leaves and hing and red chilli to it. Be careful as it should not burn, put in some red chilli powder followed by lentils. Then add 1 glass of water, put in the jaggery, kokam salt and peanut. Now boil the dal properly and add water if required.

Divide the dough and make small balls of it, roll the dough to make thin chappattis, note to roll each chappatti and sprinkle dry flour over it, this will help them not to stick with one another.

When you put them into the boiled dal, cut them into square pieces. The dhokli is ready to be cooked, now put this square pieces of dhokli into boiled lentils or dal and stir it occasionally with a light hand otherwise the dhokli can break.

Cook it till the dhoklis are softened, then garnish it with coriander leaves, onion and pour 1 to 2 tbsp of desi ghee in it. Serve hot.