Dal Dhokli

Ingredients

For the Dhokli

• 1 cup Wheat flour
• to taste Salt
• ¼ tsp Turmeric powder
• ½ tsp Red chilli powder
• 1 tbsp Oil
• as required, for kneading Water

For the Dal

• ½ cup Toor dal / split pigeon peas
• to taste Salt
• ¼ tsp Turmeric powder
• 1–2 tbsp Oil
• ½ tsp Jeera (cumin seeds)
• 1–2 Dry red chillies
• a pinch Hing (asafoetida)
• 1 tsp Ginger, pounded
• 1 Green chilli, chopped
• 1 Small tomato, chopped
• 6–8 Curry leaves
• 1 tbsp Peanuts, crushed
• ½ tsp Red chilli powder
• ¼ tsp Turmeric powder
• ½ tsp Coriander powder
• ½ tsp Gujarati garam masala
• 1 tsp Jaggery
• ¼ tsp MSG
• a handful Fresh coriander, chopped

Method of Preparation

Chef Ajay Chopra

1. Prepare the Dhokli

   In a bowl, combine wheat flour, salt, turmeric powder, red chilli powder and oil. Rub into the flour. Gradually add water and knead into a soft dough. Roll the dough like a thick chapati and cut into diamond shapes.

2. Cook the Dal

   Boil the toor dal with salt and turmeric until soft. Heat oil in a pan for the tadka. Add jeera and allow it to crackle. Add dry red chilli, hing, pounded ginger and chopped green chilli. Sauté briefly. Add chopped tomato, curry leaves, crushed peanuts, salt, red chilli powder, turmeric powder, coriander powder and Gujarati garam masala. Cook until the tomato softens. Pour the boiled dal into the pan, add jaggery and MSG and boil for 2–3 minutes.

3. Cook the Dhokli in the Dal

   Add the diamond-shaped Dhokli pieces to the dal. Boil until the Dhokli is cooked through and soft.

4. Finish and Serve

   Garnish with chopped fresh coriander and serve hot.