Dal Dhokli

Ingredients:

For dhokli:
2 cups flour
2 tbsp. oil or ghee
2 tsp. red chilli powder
1/2 tsp. turmeric powder
salt to taste
1 tsp. ajwain seeds
1 tbsp. coriander chopped fine
warm water for dough
For dal:
1 cup green moong dal
1 tbsp. toor dal
1 tbsp. channa dal
10-12 cups water
1 tsp. dhania (coirander seed powder)
1/2 tsp. turmeric powder
2 tsp. red chilli powder
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
1/2 tsp. each cumin & mustard seeds
1 lemon juice extracted
2 green chillies slit
1 stalk curry leaves
1/8 tsp. asafoetida
3 tbsp. ghee
1 tbsp. coriander leaves finely chopped


Method:

Wash all dals, soak in water and keep aside for 1 hour


For dal:

Use a large deep saucepan or convenients container.

Put dals, add water, add turmeric and salt.


For dhokli:

Mix flour and all other ingredients.

Add very little water gradually making a stiff dough.

Take a lump of dough, shape into a thin cylinder.

Pinch of bits of dough, about the size of an almond.

Roll each into a round, press in palm and make a saucerlike depression with thumb.

Repeat for all dough.


To Proceed:

While making dhoklis, put dal to boil.

Scatter in all dhoklis, little by little. Stir so that they have not stuck in lumps.

Allow to simmer for 15 minutes. Add more water if too thick.

Add all dry masalas of dal, except clove cinnamon powder, asafoetida and garam masala.

Press a dhokli between fingers, it should break easily, to be done.

Also dal should be thouroughly cooked.

In a small saucepan, heat ghee, add cumin & mustard seeds, allow to splutter.

Add green chilli, curryleaves, asafoetida and 2-3 pinches red chilli powder

Add clove cinnamon powder and add spluttering seasoning to boiling dhokli.

Add garam masala, lemon juice and coriander, stir and check taste for spices, salt and lemon.

Simmer till wateriness is gone and liquid is of thick dal consistency.

Serve piping hot with limepickle and homemade ghee, to make a meal by itself.

Making time: 1 hour
Makes: 6-7 servings
Shelflife: 2 days refrigerated


Note: The same dough may be made extra and a few 'bhakris' (small thickish rotis) roasted to go along with the dal dhokli. If using many hours after making, and the dal has become semisolid, no problem. Just add some boiling hot water, and reheat to bring it to a boil. Check taste and adjust.


Variation: The dhoklis can be shaped ahead at leisure while family is watching TV etc., making the kids, and other members pitch in. Kids enjoy making their own distinct shapes.