Ingredients:
For the dal:
For the dhokli :
For garnish:
Method:
For the dhokli:
Add water and kneed all the ingredients for the dhokli into a soft pliable dough.
Soak the toor dal in water for twenty minutes. Then cook the dhal with turmeric powder, chilli powder and salt.
In a pan add the ghee/oil and add the spices ( bay leaf, cloves, mustard seeds, cumin seeds, curry leaves, asafoetida, red chillies) and saute for a minute
Add the cooked dal, 3 cups of water, coriander powder, cumin powder, kokum or turmeric paste, jaggery, peanuts, green chillies let it boil and simmer for 10 minutes. The consistency of the dal should be thin.
When you want to serve, add the dhokli strips into the dal one by one and cook for 5-6 minutes in a medium-low flame.
The dough should get cooked in the dal.
They are best when eaten hot. Serve them garnished with chopped coriander leaves, chopped onions and some lemon juice drizzled on top.
Note:
You can boil the peanuts along with the dal if you don’t have boiled peanuts.
Extra boiled peanuts can be added as a garnish.
You can substitute kokum with tamarind paste or amchur powder (mango powder). Kokum is added to give some sourness to the dish. Feel free to substitute it with these alternatives. But kokum is used in this dish traditionally.
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