Name: Dal Dhokli recipe by Santosh Bangar at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 1 cup whole wheat flour + 1 1/2 tbsp besan (optional); 1/2 tsp turmeric powder; 1/2 tsp chilli powder; 1/4 tsp asafoetida; 1 tbsp oil; 1/4 tsp carom seeds; 1/4 tsp carom seeds; 1 cup lentils (toor daal); 2 tbsp ghee; 1 tbsp oil; 1/4 tsp mustard seeds; 1/4 tsp cumin seeds; 1/4 tsp fenugreek seeds; 5 curry leaves 2 cloves; One inch sized piece cinnamon; 1/4 tsp asafoetida; 1/2 tsp turmeric powder; 2 green chillies; 1/2 tsp chilli powder; 2 tbsp boiled peanuts; 4 tbsp finely chopped coriander; 5 tbsp jaggery; 1 bayleaf; 2 tbsp Tamarind paste; 1/2 tbsp lemon juice; 1/2 tsp chilli powder; 1 tsp grated ginger; Salt to taste

Ingredients Serving: 3

1 cup whole wheat flour + 1 1/2 tbsp besan (optional)
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp asafoetida
1 tbsp oil
1/4 tsp carom seeds
1/4 tsp carom seeds
1 cup lentils (toor daal)
2 tbsp ghee
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
5 curry leaves 2 cloves
One inch sized piece cinnamon
1/4 tsp asafoetida
1/2 tsp turmeric powder
2 green chillies
1/2 tsp chilli powder
2 tbsp boiled peanuts
4 tbsp finely chopped coriander
5 tbsp jaggery
1 bayleaf
2 tbsp Tamarind paste
1/2 tbsp lemon juice
1/2 tsp chilli powder
1 tsp grated ginger
Salt to taste

Instructions

Dhokli: -Combine all the ingredients in a bowl and knead into firm dough using enough water. -Divide the dough into 5 equal portions and roll out each portion into thin chapatis.
Heat a non-stick tava and gently cook each chapati till light brown spots appear on both the sides. -Cool and cut each chapati into diamond shape and keep aside.
Dal: -Mix washed dal and 1½ cups of water in a pressure cooker and pressure cook. -Blend it till smooth using a hand blender and keep aside. -Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds
Add curry leaves, cloves, cinnamon, bayleaf and asafoetida, mix well and saute on a medium flame for 1 minute.
-Add the dal, 3½ cups of water, tamarind paste, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.
Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside. -Just before serving, boil the daal, slowly add the dhokli pieces one by one, and mix gently. -Simmer for 5 to 7 minutes.

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