Dal Dhokli - SK Khazana

Ingredients list for Dal Dhokli - SK Khazana

• Dal
• 3/4 cup Split pigeon peas (tuvar dal) soaked for 30 minutes and drained
• 1 1/2 tablespoons Raw peanuts
• 1/4 teaspoon Turmeric powder
• 1 tablespoon Ghee
• 1 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds
• 7-8 Curry leaves
• 1 tablespoon Garlic chopped
• 1-2 Dried red chillies broken
• 1 large pi Asafoetida
• 1 tablespoon Green chilli paste
• 4-5 Kokum petals
• 1 tablespoon Jaggery (gur) grated
• to taste Salt
• 1 tablespo springs Fresh coriander leaves chopped
• Dhokli
• 2 tablespoons Gram flour (besan) grated
• 3/4 cup Whole wheat flour
• 2 large pinches Asafoetida
• 3/4 Red chilli powder
• 3/4 teaspoons Turmeric powder
• to taste Salt
• 2 tablespoons Oil

Method

1. Heat a non-stick pan, add pigeon peas and sufficient water, cover and bring to a boil.
2. Once it is almost done, add peanuts, ½ teaspoon turmeric powder and some water, mix, cover and cook till almost done.
3. To make dhokli¸ mix together gram flour, wheat flour, a pinch asafoetida, ½ teaspoon chilli powder, remaining turmeric powder and salt. Add sufficient water knead into a hard dough. Add 1 tablespoon oil, knead and set aside.
4. Divide the dough into equal portions, place on the worktop, dust with some wheat flour and roll out into thin rotis. Cut into small cubes.
5. Heat ghee in a non-stick pan, add mustard seeds and let them splutter. Add cumin seeds, curry leaves and garlic, mix and sauté well.
6. Add red chillies and asafoetida, mix and sauté till fragrant. Add green chilli paste, mix and sauté for a minute.
7. Add the tempering to the dal and mix well. Add water as required, kokum petals and jaggery and mix well, mix and simmer for a few minutes.
8. Add dhokli strips, salt and coriander leaves, mix well and cook till the dhokli pieces are fully done.
9. Transfer into serving bowls and serve hot garnished with coriander sprig.