Week 25 - Dal dhokli

Ingredients (4-6 servings)

Dal

2 cups toor dal
1 tsp salt
4-5 pieces kokum
1 tbsp grated jaggery
1/4 tsp turmeric powder
1/2 tsp red chilli powder
10 curry leaves
3-4 cloves
1/4 cup coriander leaves with stems

Dhokli

2 cups atta

1 tbsp oil

1/2 tsp red chilli powder

1/4 tsp hing

1/4 tsp turmeric powder

1/4 tsp ajwain

1/2 tsp salt

Tempering

1 tsp ghee

1tsp mustard seeds

2-3 dried round, red chillies

1/4 tsp methi seeds

1/4 tsp hing

Method

Soak dal for about an hour.  Pressure cook with salt and 10 cups of water.  The dal should not be too thick, whisk until smooth.  Keep on low heat.

Sift flour onto a large plate and make a well in the center.  Pour oil into well and mix into flour.  Add remaining ingredients for dhokli and knead into a firm dough with 1/2 cup water.

Roll out into thin rotis.  Cut into diamond shapes and gently immerse them in the dal.

Temper the dal.

Add kokum, jaggery, spice powders and curry leaves to dal and stir.  Lastly, add cloves and coriander leaves.