Name: Dal - Dhokli recipe by Reena Verbey at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup split pigeon peas (toovar dal); 2 spoon gramflour; 1 cup wheat flour; 1+1 pinch asafoetida; 1/2 + 1/2 spoon turmeric powder; 1/2 spoon red chilli powder; Salt to taste; 1 spoon oil; 2 spoon ghee; 1/2 spoon mustered seeds; 1/2 spoon cumin; 7-8 curry leaves; 1/2 spoon garlic chopped; 2 dry red chilli; 1 spoon green chilli paste; 2 spoon grated juggeri; 2 spoon chopped coriander leaves

Ingredients Serving: 4

1 cup split pigeon peas (toovar dal)
2 spoon gramflour
1 cup wheat flour
1+1 pinch asafoetida
1/2 + 1/2 spoon turmeric powder
1/2 spoon red chilli powder
Salt to taste
1 spoon oil
2 spoon ghee
1/2 spoon mustered seeds
1/2 spoon cumin
7-8 curry leaves
1/2 spoon garlic chopped
2 dry red chilli
1 spoon green chilli paste
2 spoon grated juggeri
2 spoon chopped coriander leaves

Instructions

Wash and soak the toovar dal for 15 minutes.
Heat a pan add soaked dal and sufficient wayer, cover and bring to a boil.
Now put gramflour, wheat flour, 1 pinch asafoetida, red chilli powder, turmeric, salt and some water in a mixing bowl and kneed a soft dough.
Add 1 spoon oil and kneed again.
Divide the dough into equal portions and shape them into balls.
Dust with some flour and roll out into thin chapattis.
Cut them into small squares.
Add 1/2 spoon turmeric powder and some water to the pigeon peas , mix , cover and cook till half done.
Heat ghee in another nonstick pan , add mustard seeds, cumin and curry leaves and let the seeds splutter.
When they splutter add garlic, dry red chilli, asafoetida and green chilli paste.
Saute for a few minutes.
Add this tempering to the pigeon peas mixture and mix well.
Now add juggeri and mix well
Add the dough square and salt and mix well.
Cook till the dough square get cooked.
Put coriander leaves and switch off the gas.
Serve hot.

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