Jain Dal Dhokli

Ingredients list for Jain Dal Dhokli

• 2 cups Split pigeon peas (toovar dal) boiled
• 1 cup Whole wheat flour (atta)
• 1/2 teaspoon Turmeric powder
• 1 1/4 teaspoons Red chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 2 teaspoons Jaggery (gur) grated
• 1 tablespoon Raw peanuts
• to taste Salt
• 1 1/2 teaspoons Fresh coriander leaves finely chopped
• 2 teaspoon tablespoon Oil
• 1 teaspoon Lemon juice
• 1 Green chilli finely chopped
• 1 small Tomato finely chopped
• 1/2 Banana
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 4 Red button chillies (boria mirch)
• 6-7 Curry leaves
• 1/4 teaspoon Asafoetida

Method

1. To make dal, take boiled pigeon peas in a non-stick pan and add 1½ cups water. Mix well and switch on the heat.
2. Add ¼ teaspoon turmeric powder, ½ teaspoon chilli powder, cumin powder, ½ teaspoon coriander powder, jaggery, peanuts and salt, mix well and let it boil.
3. To make dhokli, combine flour, remaining turmeric powder, ½ teaspoon chilli powder, remaining coriander powder, 1 teaspoon chopped coriander, salt and 1 teaspoon oil in a bowl. Add water as required and knead into a soft dough. Add 1 teaspoon oil and knead again.
4. Divide the dough into equal portions and roll out into thin chapattis. Cut into squares and add them to the dal. Mix lightly.
5. Add lemon juice, remaining chopped coriander, green chilli and tomato. Mix well and cook for 4-5 minutes or the dhokli is fully done.
6. Heat 1 tablespoon oil in a tempering pan.
7. Peel and chop banana finely.
8. Add mustard seeds, cumin seeds, red button chillies and curry leaves to the tempering pan and let the seeds crackle. Add asafoetida and remaining chilli powder, mix and pour over the dal dhokli. Mix well.
9. Transfer the dal dhokli in a serving bowl. Top with chopped banana and serve hot.

Nutrition Info