Dal Dhokli

Ingredients list for Dal Dhokli

• 1 cup Split pigeon pea (toor dal/arhar dal) soaked for ½ hour
• ¾ + for dusting Whole wheat flour (atta)
• ¼ cup Gram flour (besan)
• a pinch + teaspoon Asafoetida
• 1½ tablesp for garnishing Roasted peanuts
• ¾ teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• to taste Salt
• 1 tablespoon Oil
• 1 tablespoon Ghee
• 1 teaspoon Mustard seeds
• ¼ teaspoon Fenugreek seeds (methi dana)
• 8-10 Curry leaves
• 2 Dried red chillies
• 1 teaspoon Green chilli paste
• 2 teaspoons Jaggery (gur) grated
• Juice of ½ lemon
• for garnishing Onion chopped
• for garnishing Fresh coriander leaves chopped

Method

1. Drain pigeon peas and pressure cook with ¼ teaspoon turmeric powder, a pinch asafoetida, peanuts and 2cups water till3-4 whistles are given out or till the pigeon peas are soft.
2. Take whole wheat flour, gram flour, ¼ teaspoon asafoetida, remaining turmeric powder, chilli powder, salt in a bowl and mix well. Add sufficient water and knead into a stiff dough. Add 1 tablespoon oil and knead again.
3. Divide the dough into 2 equal portions. Dust worktop with some flour, roll out each portion to a large thin disc and cut each disc into diamonds.
4. Whisk the cooked pigeon peas.
5. Heat ghee in a deep non-stick pan. Add mustard seeds and let them splutter.
6. Add fenugreek seeds, remaining asafoetida, curry leaves and broken dried red chillies and sauté for 30 seconds. Add green chilli paste and sauté for 30 seconds.
7. Add pigeon peas mixture and mix. Add ½ cup water and mix. Add jaggery, mix and cook till the mixture comes to a boil.
8. Add dough diamond pieces and mix lightly. Add ¼ cup water and salt, mix, cover and cook for 5-7 minutes.
9. Switch off heat, add lemon juice and mix.
10. Serve hot garnished with onion, coriander leaves and peanuts.