Dal Dhokli
Serves: 2 persons
Ingredients:
For the dhoklis:
- 1 cup whole wheat flour
- 1 tablespoon gram flour/besan
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ¼ teaspoon carrom seeds
- 1 tablespoon oil
- Salt to taste
For the dal:
- ½ cup toor dal/arhar dal
- 2 tablespoon tamarind pulp
- 1 tablespoon jaggery
- 1 teaspoon red chili powder
- Salt to taste
For the tempering:
- 1 spring curry leaves
- Pinch of turmeric powder
- 2 tablespoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon asafoetida
- 1 stick cinnamon
- 2-3 cloves
- 4-5 chopped garlic pods
- Chopped cilantro
Method:
For the dhoklis:
- Combine all the ingredients in a bowl. Knead it into a soft dough with water.
- Cover the dough with a lid and keep aside for atleast 15 minutes.
- Divide the dough into 5 equal portions and roll out into a chapati. Cut each chapati into square shapes. Separate the squares and keep aside.
For the dal:
- Pressure cook the dal with 2 cups of water for 3-4 whistles. Whisk the dal until smooth.
- In a deep pan, heat the oil and add all the ingredients for tempering one by one.
- Pour the dal to the tempering. Add salt, tamarind pulp, jiggery and chilli powder.
- Mix well and cook on a medium flame for 5 to 10 minutes, while stirirng occasionally.
- Add water to make dal of very thin consistency. Once it starts boiling add the dhoklis one by one.
- Mix well and cook on a medium flame for aound 5 minutes, stirring occasionally.
- Dal dhokli is ready! Serve immediately with ghee and onion.