Dal Dhokli

Name: Dal Dhokli (Strips of spicy dough cooked in flavorful lentils)
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tablespoons besan (chickpea/gram flour); 2 tablespoons chopped fresh cilantro; 1 teaspoon table salt; ¾ cup (150 grams) toor dal (split pigeon peas); 2 pinches of asafetida; ¾ cup (100 grams) Atta (whole-wheat flour); 1½ tablespoons peanuts; ½ tablespoon vegetable oil; 1½ teaspoons grated cane jaggery; 1 tablespoon ghee; 4 fresh curry leaves; 3 fresh kokum petals, or 2 dried; ½ teaspoon cumin seeds; 4 cloves garlic, finely chopped; ¼ teaspoon black mustard seeds; ¾ teaspoon ground turmeric

Strips of spicy dough cooked in flavorful lentils

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

My wife, Alyona, made this for me when we first got married. She grew up eating it and served it to me with much fanfare. While it was not love at first bite, over the years the dish has grown on me, and I have developed a great love for it.

Ingredients

¾ cup (150 grams) toor dal (split pigeon peas)
¾ cup (100</

Asia
India
Side dish
Gluten-free
Vegetarian

Method

Put the toor dal in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 2 cups (400 ml) water and soak for 30 minutes. Drain the dal in a colander.
Put