Dal Dhokli

Ingredients 

• 1 1/2 cups split pigeon peas (tuvar dal)
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon raw peanuts
• 1 1/2 tablespoons ghee
• 1 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds (methi dana)
• 1/4 teaspoon asafoetida
• 2 dried red chillies , broken
• 16-18 curry leaves
• 1 teaspoon ginger-green chilli paste
• 1 teaspoon grated jaggery 
• 1 kokam petal , soaked in water for 15 minutes
• 1 tsp lemon juice+ for drizzling 
• 1 small onion , finely chopped
• Fresh coriander leaves , chopped to garnish

Dhokli

• 3/4 cup whole wheat flour (atta)
• 1/2 cup gram flour (besan)
• Salt to taste
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• A  pinch of  asafoetida
• 1/2 teaspoon ginger-green chilli paste
• to apply + teaspoons Oil

Method

1. Pressure cook pigeon peas in some water with ¼ teaspoon turmeric powder, salt and peanuts till 3-4 whistles are given out. Open the lid when the pressure is completely released.
2. To prepare dhokli, combine wheat flour and gram flour in a bowl. Add salt, ¼ teaspoon turmeric powder, chilli powder, asafoetida, ginger-garlic paste and sufficient water and knead into a semi-soft dough. Add 2 teaspoons oil and knead again.
3. Heat ghee in a deep non-stick pan, add mustard seeds and let them splutter. Add fenugreek seeds, asafoetida, broken dried red chillies, curry leaves and cooked pigeon peas and mix well.
4. Add 1½ cups water and cook till the mixture comes to a boil. Cover and cook for 2-3 minutes.
5. Divide the dough into equal portions, apply some oil on each portion and roll out into large thin discs. Transfer onto the worktop and cut each disc into diamonds. These are dhoklis.
6. Add ginger-green chilli paste, and salt to pigeon peas mixture and mix well.
7. Add dhokli pieces to the pan and mix. Add jaggery and kokum petal, mix, cover and cook for 10-15 minutes or till dhokli pieces are done. Switch off heat, add lemon juice and mix well.
8. Transfer into a serving bowl, top with some onion and coriander leaves, drizzle some lemon juice and serve hot.