Lentils tempered and served with savoury dumplings, a typical Gujarati delicacy.
This recipe has featured on the show Khanakhazana.
Preparation Time :16-20 minutes
Cooking time : 31-40 minutes
Servings : 4
Split pigeon pea (toor dal/arhar dal)
Gram flour (besan)
Whole wheat flour (atta) dough
Red chilli powder
1 1/2 tablespoons
Jaggery (gur) grated
1 1/2 teaspoon
Whole dry red chillies broken
Fresh coriander leaves chopped
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 and heat.
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 a stiff dough. Roll the dough into a ball, apply a little oil and roll out as thin as possible into an oval shape.
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 chillies, curry leaves and remaining asafoetida and add it to the dal.
Let it simmer for five minutes. Garnish with coriander leaves and serve hot.