Daal Dhokli
Instructions
1. In a pressure cooker, add drained Toor Daal, Peanuts, Fenugreek Seeds and 2 cups Water. Pressure cook for 2-3 whistles for soaked daal or 5-6 whistles for unsoaked daal. Allow pressure to go down by itself before opening pressure cooker.
2. In a bowl, add Chapati Flour, Chickpea Flour, Ajwain, Turmeric Powder, Salt and Red Chili Powder mix well.
3. Add 1 Tbsp Oil and mix again to incorporate the oil into the flour.
4. Add Warm Water little at a time to form a stiff dough. Knead for 1-2 minutes.
5. Drizzle a few drop of oil and coat the dough ball. Cover and let dough rest for 15-20 minutes.
6. In a large pot, heat Oil and Ghee. Once hot, add Cinnamon Stick, Cloves, Mustard Seeds (allow them to pop), Ajwain, Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves, Ginger and Green Chilies. Mix.
7. Immediately add Green Peas and cook for 1 minute before adding Tomatoes. Mix.
8. Add cooked Daal, 5 cups Water, Salt, Jaggery, Tamarind Pulp, Red Chili Powder, Garam Masala, Cumin Powder and Coriander Powder.
9. Allow mixture to come to a boil.
10. Meanwhile, knead dough once again and divide into 2-3 portions. Lightly grease rolling surface and roll out dough balls into thin discs (thinner than chapati). With a sharp knife or pizza cutter, cut dough into small diamond shapes (roughly 1 inch pieces).
11. Once Daal comes to a boil, reduce heat to medium and add in dough diamonds while stirring. Roll out remaining dough and add diamonds quickly.
12. Cover and cook for approximately 30 minutes, stirring in between. Dhokli should not have a raw taste.
13. Once cooked, switch off stove and add Lime or Lemon juice to taste.
14. At the time of serving, garnish with Cilantro Leaves and drizzle Oil or Ghee over the top.
