Dal dhokli

Ingredients

• ¾ cup toor dal
• 2 tbsp raw peanuts
• 5 cups water
• 2 tbsp jaggery
• 1 tbsp tamarind pulp or 4 kokum petals
• 1 tsp ginger-green chilli paste
• Salt and turmeric
• For the dhokli: 1 cup whole-wheat flour, 2 tbsp besan, ½ tsp turmeric, 1 tsp red chilli powder, ½ tsp ajwain, 1 tbsp oil, salt
• For tempering: 1 tbsp ghee, mustard seeds, cumin, 2 cloves, cinnamon, dry red chilli, curry leaves, hing
• Lemon and coriander

Method

1. Pressure-cook the dal and peanuts with 2 cups water and turmeric. Whisk smooth and add the rest of the water, jaggery, tamarind, ginger-chilli paste and salt. Bring to a boil.
2. Knead the dhokli ingredients with water into a firm dough. Roll out thin and cut into diamonds.
3. Drop the pieces into the boiling dal one by one, stirring gently.
4. Simmer for 15–20 minutes until the dhokli are cooked and the dal thickens.
5. Pour the hot tempering over, and serve with ghee, lemon and coriander.