Dal Dhokli

Contains: gluten

• Ajwain

  2 g

• Cumin seeds

  4 g

• Curry leaves

  10 pc

• Ginger

  grated

  10 g

• Green chilli

  chopped

  2 pc

• Jaggery

  20 g

• Mustard seeds

  4 g

• Oil

  30 ml

• Red chili powder

  4 g

• Salt

  to taste

• Tamarind pulp

  20 g

• Toor dal

  120 g

• Turmeric powder

  2 g

• Whole wheat flour

  120 g

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Method

1. 1Pressure-cook 120 g toor dal with turmeric until soft, then whisk smooth.
2. 2Knead 120 g whole-wheat flour with carom seeds, chilli powder, salt and oil into a firm dough.
3. 3Roll it thin and cut into small diamonds.
4. 4Temper mustard, cumin and curry leaves in oil, add ginger and green chilli.
5. 5Add the whisked dal with tamarind, jaggery, chilli powder and plenty of water, then simmer.
6. 6Slip the dough diamonds in one by one so they do not stick.
7. 7Cook 12 to 15 minutes until the dhokli is tender and the dal thickens.
8. 8Finish with coriander and serve hot.