• For Dal • 1½ cup Tuar Dal (pressure cooked and churned)
• 2 Tomatoes (chopped)
• ½ cup Groundnuts (boiled)
• ½ inch Ginger (chopped)
• 3 Green Chilies (slit)
• 4 Curry Leaves
• 1 tbsp Jaggery
• 1 tbsp Tamarind Pulp
• 1 tsp Red Chili Powder
• 1 tbsp Turmeric Powder
• ¼ tsp Asafetida Powder
• 1 tsp Cumin Seeds
• 1 tbsp Coriander Leaves (chopped)
• 1 tsp Desi Ghee
• 1 tbsp Oil
• 3 cups Water
• Salt to taste
For Dhokli • 1½ cup Wheat Flour
• ½ cup Chana Dal Flour
• 1 tbsp Cumin Powder
• ¼ tsp Asafetida Powder
• ¼ tsp Turmeric Powder
• 2 tbsp Oil
• ½ tsp Red Chili Powder
• Water (for kneading dough)
• Salt to taste
How to make Dal Dhokli:
•
Add all the ingredients required for dough in the bowl and knead the dough. It can be made smoother by adding a little oil after kneading. Keep it aside.
•
Now heat oil in a kadhai and put cumin seeds into it. When seeds start spluttering, add asafetida powder, turmeric powder, red chili powder and dal into the oil.
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Fry them for a minute. Add water, salt, ginger, green chilies, curry leaves, tomatoes, jaggery, tamarind and boiled groundnuts to it. Now boil the dal on medium flame.
•
Now roll out chapattis of the dough.
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Cut the chapattis into squares or diamond shape. Add them in the boiling dal and let them cook for 5 minutes.
•
Garnish it with chopped coriander leaves and little desi ghee.
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