Dal dhokli

For Dhoklis

1 cup whole wheat flour
1 1/2 tbsp besan (optional)
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp asafoetida
1 tbsp oil
1/4 tsp carom seeds
Salt to taste

For Daal

1 cup lentils (tuvar dal)
2 tbsp ghee
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
5 curry leaves
2 cloves
One inch sized piece cinnamon
1 bay leaf
1/4 tsp asafoetida
2 tbsp Tamarind paste
5 tbsp jaggery
1/2 tsp turmeric powder
1/2 tbsp lemon juice
2 green chillies
1/2 tsp chilli powder
1 tsp grated ginger
2 tbsp boiled peanuts
Salt to taste
4 tbsp finely chopped coriander

Procedure:

Dhokli:
-Combine all the ingredients in a bowl and knead into firm dough using enough water.

-Divide the dough into 5 equal portions and roll out each portion into thin chapatis.

-Heat a non-stick tava and gently cook each chapati till light brown spots appear on both the sides.

-Cool and cut each chapati into diamond shape and keep aside.

Daal:
-Mix washed dal and 1½ cups of water in a pressure cooker and pressure cook.

-Blend it till smooth using a hand blender and keep aside.

-Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf and asafoetida, mix well and saute on a medium flame for 1 minute.

-Add the dal, 3½ cups of water, tamarind paste, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.

-Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.

-Just before serving, boil the dal, slowly add the dhokli pieces one by one, and mix gently.

-Simmer for 5 to 7 minutes, while stirring occasionally.

-Serve hot garnished with coriander.

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