Dal Dhokli

Ingredients

For Dal:

Toor dal (split pigeon peas): 1 cup

Water: 3 cups

Turmeric powder: ½ tsp

Salt: to taste

Tamarind pulp: 1 tbsp

Jaggery: 1-2 tsp (optional, adjust to taste)

Red chili powder: ½ tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Curry leaves: 6-8

Green chilies: 2 (slit)

Ginger: 1-inch piece (grated)

Asafoetida (hing): a pinch

Oil or ghee: 2 tbsp

Water: 1 cup (for adjusting consistency)

For Dhokli (Dumplings):

Whole wheat flour: 1 cup

Besan (gram flour): 2 tbsp

Turmeric powder: ¼ tsp

Red chili powder: ½ tsp

Carom seeds (ajwain): ¼ tsp

Oil: 1 tsp

Salt: to taste

Water: as needed (for kneading)

Preparation

Wash toor dal thoroughly and pressure cook with 3 cups of water, turmeric, and salt until soft. Mash the cooked dal and set aside.

Combine wheat flour, besan, turmeric, chili powder, ajwain, salt, and oil in a bowl. Mix well and knead into a firm yet pliable dough using water as needed. Cover and set aside for 15 minutes.

Heat oil or ghee in a pan. Add mustard seeds, cumin seeds, curry leaves, asafoetida, and slit green chilies. Sauté briefly, then add grated ginger and mix.
Pour the mashed dal into the pan and add tamarind pulp, jaggery, and red chili powder. Adjust the consistency with water and simmer for 5 minutes.

Roll out the dough into a thin sheet (about 2-3 mm thick) on a floured surface. Cut into diamond or square shapes using a knife.

Slowly drop the dhokli pieces into the simmering dal, stirring gently to avoid sticking. Cook on low heat for 10-12 minutes until the dhokli is cooked through and soft.

Adjust salt and consistency of the dal as needed. Simmer for another 2-3 minutes.

Serve dal dhokli hot, garnished with fresh coriander leaves, alongside lemon wedges and a drizzle of ghee if desired.