1 cup whole wheat flour/ normal chapathi dough
2 tbsp oil
Salt to taste
½ tsp chilli powder
½ tsp turmeric powder
Water to knead the dough
FOR DAAL :
1 cup toor daal (split yellow pigeon peas)
2 medium size tomatoes
A handful peanuts (I like to put roasted one)
green peas- 1/2 cup
1 green chilli, chopped
1 tsp grated ginger
1 tsp turmeric powder
1 tsp chilli powder
1 tbsp cumin coriander seed powder
lemon juice- 2tblsp ( traditionally kokum is used for daal but i didn’t have in my kitchen)
2-3 tbsp jaggery (u can add or reduce as per your taste)
¼ tsp asafoetida
Salt as per taste
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp ajwain/ carom seeds(Optional)
1 inch long cinnamon stick
A handful curry leaves
2-3 whole red chili
2-3 tblsp desi ghee
Fresh grated coconut – 1tblsp
Chopped coriander leaves for garnishing
Clean and wash daal and add about 2 cups of water, tomatoes, grated ginger & salt . Pressure cook for about 3 to 4 whistles until cooked. Keep aside.
Take a deep vessel/ kadai. Put the cooked daal in to it. Add about 2 cups of of water and mix well to form a paste. Switch on the flame to cook the daal. When daal will start boiling add turmeric powder, red chilli powder, cumin coriander powder, jaggery, salt, chopped green chilli & green peas, peanuts to it. Cover the daal & cook on medium flame .
Simultaneously make dhokli to add in the daal. Devide the Dhokli dough into lemon size balls. Dust the balls with chapatti flour & Roll each balls into thin chapattis. Cut each chapatti into squares using pizza cutter/ knife.
Gently add the cut dhoklis to boiling daal. Cover & boil the daal for another 10 minutes. Stir occasionally otherwise dhoklis will stick to the bottom. If your daal will be too much thick then add 1-2 cups of water & boil. Your daal dhokli is now ready.
for tempering take a small tadka pan and heat desi ghee. Once oil is hot, add in red chiilies, cinnamon, mustard / cumin seeds, carom seeds. Let the seeds splutter. Then add in curry leaves. Once the tempering is ready switch off the flame add ½ tsp of red chilli powder mix (make sure not to burn the chilli powder) & immediately pour the tempering to the prepared daal dhokli. Mix well. Add freshly grated coconut & chopped coriander leaves for garnishing. Cover and let it rest for about 10-15 minutes before serving. Enjoy hot with steamed rice/ chapatti.