Dal Dhokli

 

Ingredients

To Pressure cook

• Toor dal - 1 cup
• Peanut - 1 tblspn
•  Fenugreek seeds - 1/2 tsp
• Water

For Dhokli

• Whole wheat flour - 1 cup
• Chick pea flour - 1 tblspn
• Ajwain- 1 tsp
• Turmeric- 1 tsp
• Water - in order to knead the dough
• Salt- 1/ 2 tsp
• Oil- 1 tsp

Other ingredients

• Oil / ghee- 1 tblspn
• Cinnamon - 1 inch stick
• Cardamom - 1 no
• Cloves- 2 nos
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Fenugreek seeds - 1/2 tsp
• Ajwain - 1 tsp
• Dry red chilli - 2 nos
• Turmeric powder - 1 tsp
• Asafoetida - 1 tsp
• Ginger paste - 2 tsp
• Green chillies chopped - 2 nos (or as per your taste)
• Green peas (Frozen) - 3 tblspn
• Tomato - 1 no, chopped
• Water - 5 cups
• Red chilli powder- 1 tsp
• Cumin powder- 1 tsp
• Coriander powder- 2 tsp
• Garam masala powder- 1 tsp
• Tamarind pulp - 1 tblspn
• Jaggery - 1 tblspn (You can increase / decrease it according to your taste)
• Salt - to taste
• Lemon - 1/2
• Coriander leaves - to garnish
• Finely chopped onion - to garnish (Optional)
• Ghee/ oil - (to sprinkle at the time of serving, Optional)

Method

•  Pressure cook all the ingredients given in "To Pressure Cook" heading, for 6 whistles. Your dal should be cooked very well.
• For making the dough, Add whole wheat flour, chikpea flour, turmeric, ajwain, salt and oil. Mix well until everything is incorporated. Now, add water accordingly and make it in to a stiff dough. Knead again for 2 minutes,drizzle some oil on top of the dough, cover it and rest it for approximately 20 minutes.
• In a pan, add oil/ ghee. When it is hot, add Cinnamon, cardamom, cloves, cumin seeds, mustard seeds, fenugreek seeds, ajwain, red chillies, turmeric powder, asafoetida, ginger paste, green chillies, green peas and tomato. Add them in the order mentioned. Cook them for 1 minute.
• Now add the cooked dal, 5 cups of water, red chilli powder, turmeric powder, coriander powder, cumin powder and garam masala powder, tamarind pulp and jaggery. Jaggery can be replaced with the brown sugar/ white sugar. Check the taste at this point and adjust your spices accordingly. Keep the flame in medim and bring this to a boiling stage.
• Meanwhile, divide the dough in to 3 equal portions. Grease the rolling pin with some oil. Do not use flour while rolling, instead use oil if necessary. Roll each dough in to thin discs. Using a sharp knife// pizza cutter, cut the dough into small diamonds, approximately 1 inch size. 
• Drop each piece carefully into the boiling dal. Do the same for rest of the dough as quick as possible.
• Mix it well. Cover the lid and let in cook in medium flame for about 30 minutes. Dhokli should not be raw / doughy. It should be cooked perfectly. 
• When it is cooked, switch off the flame and squeeze in the lime juice. 
• When you are ready to serve, sprinkle some coriander leaves and ghee on top. Serve hot.

Notes

• This is a kind of dumpling. So the consistency of the dhokli is a bit doughy.