Ingredients
For the dal:
1 cup tuvar dal
2 Tbsp peanuts-soaked in water for 30 minutes
5 cloves garlic-chopped
4 kokums
1 tsp cumin seeds
1/2 tsp chilli powder
1/2 tsp turmeric powder
For the dhokli:
1 cup wheat flour (aata)
1/2 tsp chilli powder
1/2 tsp asafoetida
1/2 tsp turmeric
Oil
Salt to taste
Method
Boil daal and the peanuts in a pressure cooker till soft. Keep aside.
Heat 1 Tbsp ghee in a pan and add cumin seeds, garlic, asafoetida and finally, the boiled daal.
Add cocum, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste.
Note: You can add vegetables also.
To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafoetida and a little oil and make a stiff dough with water. Knead well and roll out into 10 cm discs.
Cut the discs into diamonds or squares with a knife and drop them into the boiling daal mixture.
When all the dhokli pieces are put in, boil the daal for a further 15 minutes on a low fire. Garnish with coriander leaves and serve hot.