INGREDIENTS:
Dhal:
2 cups – cooked Toor dhal
3/4th tsp – cocum/tamarind paste
1/2 tsp turmeric
3 tbsp peanuts
Jaggery as needed
salt as needed
Dokli:
3-4 tbsp – wheat flour
1/4 tsp turmeric
1/4 tsp dhanajeera pd
1/2 tsp olive oil
salt as needed
pinch of hing
Tempering:
2-3 tbsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1-2 red chilly
Garnish:
lime juice, chopped onion, toasted peanuts, chopped cilantro
DIRECTIONS:
Mix dokli ingredients and make the dough with just enough water, cover and keep aside.
Mix all dhal items in a saucepan, add a cup of water and bring to a boil. Adjust salt, tamarind and jaggery to make it mildly tangy and mildly sweet according to your taste.
Roll out dokli into a thin circle and cut into 2 inch strips, cut strips crosswise again 2 inches apart. Add pieces to to boiling dhal one at a time. Simmer until cooked. (10-15 mins) Add enough water so dhal is not too thick.
Temper the dhal and top with some ghee.
Garnish and serve hot.
CREDITS/NOTES:
This recipe is from Pushpa chikki. Add a salad on the side, and you have a wholesome meal.