Dal Dhokli

Ingredients:

For Dhokli

• Wheat flour - 1 1/2 cups
• Salt to taste
• Water as required

For Dal

• Moong dal (with or without skin) - 1 1/2 cups
• Ghee - 1 tsp
• Oil - 1 tsp
• Mustard seeds - 1 1/2 tsp
• Jeera / cumin seeds - 1 tsp
• Green chillies - 2
• Ginger - 1" piece
• Red chilli powder (optional) - 1 tsp
• Turmeric powder - 1 tsp
• Asafoetida - 1 tsp
• Curry leaves - a few
• Dhania powder - 1 1/2 tsp
• Jeera powder - 1 1/2 tsp
• Lemon - 1
• Chopped coriander - 1 tbsp
• Salt to taste

Method:

• Wash and pressure cook the dal until it is well done.
• In a bowl, take wheat flour and salt, add water little by little and make a dough of chapatti dough consistency. Set aside for atleast 1/2 hour.
• Make chapattis out of the dough and cut the chapatti into 1 1/2" squares.
• Boil water in a vessel. Add a little oil to the water. When the water begins to boil, add the cut chapatti pieces into it and cook until soft. Drain in a collander. Pour cold water over it and keep aside.
• In a thick pan, pour 1 tsp oil and add mustard seeds and jeera seeds. When they splutter, add turmeric powder and asafoetida. Add curry leaves along with finely ground ginger and chilli paste.
• Mash the dal well, mix with 5 cups of water and add to the pan. Add salt, dhania and jeera powder.
• Let the dal boil for 5 - 10 minutes. Add chilli powder and the dhokli pieces. Boil for another 2 - 3 minutes.
• Remove from flame. Add lemon juice, ghee and chopped coriander.
• Serve hot.