Dal Dhokli
Ingredients
- Split pigeon pea (toor dal/arhar dal) – ¾ cup
- Whole wheat flour (atta) dough – ¾ cup
- Gram flour (besan) – 2 tablespoons
- Salt to taste
- Turmeric powder – ¾ teaspoon
- Red chilli powder – ¾ teaspoon
- Asafoetida (Hing) 2 pinches
- Oil – 1 tablespoon
- Peanuts – 1 ½ tablespoons
- Kokum – 3 petals
- Jaggery (gud) – 1 ½ teaspoons
- Ghee 1 tablespoon
- Mustard seeds – ½ teaspoon
- Cumin seeds – ¾ teaspoon
- Whole dry red chillies – 2 broken
- Curry leaves – 6-8
- Fresh coriander leaves chopped – 2 tablespoons
Method
Boil dal with one fourth teaspoon turmeric powder and salt in a pressure cooker till completely cooked. Whisk till smooth. Transfer into a deep pan. Take whole wheat flour in a bowl. Add gram flour, salt, one fourth teaspoon turmeric powder, half the red chilli powder, one pinch of Asafoetida and oil and mix. Add sufficient water and knead into stiff dough. Roll the dough into a ball, apply a little oil and roll out as thin as possible into an oval shape. Heat the dal. Cut into thin strips. Add salt, remaining turmeric powder, peanuts, kokum, jaggery and the remaining red chilli powder to the dal and stir. Add the dough strips and let it cook on medium heat. Do not stir too much or the dough strips may break. Heat ghee in a pan, add mustard seeds, cumin seeds, broken dry red chilies, curry leaves and remaining asafoetida and add it to the dal. Let it simmer for five minutes. Garnish with coriander leaves and serve hot
Maani's Kitchen 