Dal Dhokli

INGREDIENTS

For the dough 

• 1 cup wheat flour
• 2 tablespoons gram flour (besan)
• 1 teaspoon carrom seeds (ajwain)
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon oil
• Salt to taste

For the dal 

• 1 cup boiled and mashed toor dal (arhar dal)
• 1 large tomato, finely chopped
• 1 to 2 green chillies, sliced
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds (jeera)
• ½ teaspoon asafoetida
• A few curry leaves
• 1 or 2 pieces of kokum
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon jaggery powder
• Coriander leaves, chopped
• 2 to 3 tablespoons oil
• 2 tablespoons pure ghee
• Salt to taste

METHOD

• To make the dhokli, knead the dough with all the ingredients and let it rest till you make the dal.
• In a kadai, add the oil, mustard seeds and cumin seeds. Once they splutter, add the asafoetida, tomato, chillies, curry leaves and kokum and mix well.
• Now, add the dry spice powders and mix well. Add the dal, salt and 3 to 4 cups of water. Let the dal boil.
• Take some dough, roll it into a thickish roti and cut it into diamonds or squares. All the dhoklis should be of the same size so they cook evenly.
• When the dal comes to a rolling boil, put all the dhoklis into it and let it boil together for 7 to 8 minutes, till the dhoklis are cooked.
• Add the jaggery powder and sprinkle some coriander leaves and mix well.
• Serve it hot with some ghee on top.