Dal Dhokli

                                       Ingredients

    For Dal:

• Toor Daal – 1/2 cup 
• Whole Raw Peanuts – 2 Tbsp
• Fenugreek Seeds (Methi) – 1/8 tsp
• Water – 2 cups
• Oil – 1 Tbsp
• Ghee (Clarified Butter) – 1 tsp
• Cinnamon Stick – 1 inch piece
• Cloves – 3
• Mustard Seeds – 1/2 tsp
• Ajwain (Carom Seeds) – 1/4 tsp
• Dry Red Chili – 2
• Asafoetida (Hing) – 1/4 tsp
• Turmeric Powder – 1/4 tsp
• Curry Leaves – few
• Ginger – 2 tsp (minced)
• Green Chilies – to taste (minced)
• Tomato – 1 large, chopped
• Water – 5 cups
• Salt – 2 tsp or to taste
• Jaggery – 2 Tbsp or to taste 
• Tamarind Pulp – 1 Tbsp or to taste
• Red Chili Powder – 1/2 tsp or to taste
• Garam Masala – 1 tsp
• Cumin Powder – 1 tsp
• Coriander Powder – 2 tsp
• Lemon/Lime Juice – to taste
• Cilantro  – chopped, for garnishing
• Ghee - drizzle over the top at the time of serving

   For the Dhokli:

• Chapati (Whole Wheat) Flour – 1 cup
• Chickpea Flour (Besan) – 1 Tbsp
• Ajwain (Carom Seeds) – 1/4 tsp
• Turmeric Powder – 1/4 tsp
• Salt – 1/2 tsp
• Red Chili Powder – 1/2 tsp or to taste
• Oil – 1 Tbsp
• Warm Water  1/4 cup

     

   Method:

•  In a pressure cooker, add drained Toor Dal, Peanuts, Fenugreek Seeds and 2 cups Water. Pressure cook for or 5-6 whistles . Allow pressure to go down by itself before opening pressure cooker.
•  In a bowl, add all ingredients for  the dhokli  n  make a stiff dough .cover and let rest   for at least  15 minutes.
•  In a large pot, heat Oil . Once hot, add Cinnamon Stick, Cloves, Mustard Seeds allow them to pop, Ajwain, Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves, Ginger and Green Chilies,Tomatoes . mix
•  Add cooked Dal, 5 cups Water, Salt, Jaggery, Tamarind Pulp, Red Chili Powder, Garam Masala, Cumin Powder and Coriander Powder.
•  Then, divide the dough into three protions.Lightly grease rolling surface and roll out dough balls into thin discs.With a sharp knife cut dough into small diamond shapes .
•  Once Daal comes to a boil, reduce heat to medium and drop in the dhokli  into the boliing dal.
• Cover and cook for approximately 20 to 30 minutes, stirring in between.
• Once cooked, switch off stove and add Lime or Lemon juice to taste.
• At the time of serving, garnish with Cilantro Leaves and drizzle Ghee over the top.