Dal Dhokli

🛒 Ingredients

• Toor Dal (Split Pigeon Peas) 200 g · 680 kcal
• Whole Wheat Flour 120 g · 408 kcal
• Chickpea Flour (Besan) 20 g · 77 kcal
• Peanuts 30 g · 170 kcal
• Vegetable Oil 45 g · 405 kcal
• Fresh Ginger 10 g · 8 kcal
• Garlic 15 g · 22 kcal
• Tamarind Paste 15 g · 36 kcal
• Green Chilies 10 g · 4 kcal
• Curry Leaves 5 g · 2 kcal
• Mustard Seeds 5 g · 25 kcal
• Cumin Seeds 5 g · 19 kcal
• Asafoetida (Hing) 0 g · 0 kcal
• Turmeric Powder 5 g · 18 kcal
• Red Chili Powder 5 g · 16 kcal
• Coriander Powder 5 g · 15 kcal
• Garam Masala 2 g · 7 kcal
• Jaggery 30 g · 115 kcal
• Fresh Coriander Leaves 10 g · 2 kcal
• Carom Seeds (Ajwain) 2 g · 11 kcal

👨‍🍳 Instructions

1. Rinse toor dal thoroughly and soak in water for 30 minutes. Drain the water, then pressure cook the dal with enough fresh water and a pinch of turmeric until soft and mushy (about 3-4 whistles).
2. For the dhokli, combine whole wheat flour, chickpea flour, carom seeds, red chili powder, turmeric, a little oil, and salt in a bowl. Knead into a firm dough using water as needed, then let it rest for 15 minutes.
3. Heat oil in a large pot or pan for tempering. Add mustard seeds and cumin seeds; once they splutter, add asafoetida, curry leaves, chopped green chilies, grated ginger, and minced garlic.
4. Sauté for a minute until aromatic, then add red chili powder, coriander powder, turmeric powder, and peanuts. Stir well, then add the cooked and mashed dal along with 3-4 cups of water to adjust consistency.
5. Bring the dal to a gentle boil, then add tamarind paste, jaggery, garam masala, and salt to taste. Simmer for 5-7 minutes, allowing the flavors to meld.
6. Roll out the dhokli dough into a thin sheet and cut into small diamond or square shapes. Gently drop the dhokli pieces one by one into the simmering dal.
7. Cook for about 10-12 minutes, or until the dhokli are tender and cooked through. Garnish with fresh coriander leaves before serving hot.