Ingredients

• 1 cup - toor dal
• 1.5 cup - wheat flour
• 8 cups - water
• 1/2 tbsp - ginger chilly paste
• 2 tbsp - jaggery
• 5 pieces - kokum
• 1/4 cup - chopped coriander leaves
• 15 to 20 peanuts
• 10 to 12 cashew nut pieces
• Salt to taste
• For Tempering:
• 2 tbsp - ghee
• 4 - green chilies (chopped)
• 1 tsp - mustard seeds
• 1/4 tsp - fenugreek seeds
• 1/4 tsp - cumin seeds
• 5 sticks cinnamon
• 4 to 5 - cloves
• A few - curry leaves
• A pinch - asafoetida
• Masala for Wheat Flour:
• 1/4 tsp - turmeric powder
• 1/4 tsp - chilli powder
• 1.5 tbsp - oil
• Salt to taste

How to Make Toor Dal Dhokli

• Pressure cook dal with 2 cups of water.
• Mix the wheat flour with required masalas and oil and make semi soft dough, adding sufficient water
• Churn the dal and add water to make it thin
• Add in salt, ginger, chilli paste, jaggery, kokum, chopped coriander leaves, peanuts and cashew nuts
• Boil for 10 mins
• For Tempering:
• Heat the ghee; add the chopped chillies, mustard seeds, cumin seeds and fenugreek seeds
• When they splutter add cloves, cinnamon, asafoetida and curry leaves
• Pour this tempering into the boiled dal and keep aside
• Roll out thin rotis into the already prepared dough
• Cut the chapatti into long strips and then cut them diagonally to make 4 pieces out of each strip, called dhoklis.
• If the dhoklis are kept in the dal for too long they will form lumps, so add these dhoklis into the dal one by one just 10 mins before serving
• Keep it to boil on a slow fire.
• Stir at regular interval, so that the dhoklis do not stick to the bottom of the vessel on a slow fire for about 5-7 mins
• Garnish with chopped coriander leaves