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 (coriander 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 – asafetida
• 3 tbsp – Ghee
• 1 tbsp – coriander leaves, finely chopped

Method:

1. Wash all dals, soak in water and keep aside for 1 hour
2. For dal:
3. Use a large deep saucepan or convenient container.
4. Put dals, add water, add turmeric and salt.
5. For dhokli:
6. Mix flour and all other ingredients.
7. Add very little water gradually making a stiff dough.
8. Take a lump of dough, shape into a thin cylinder.
9. Pinch of bits of dough, about the size of an almond.
10. Roll each into a round, press in palm and make a saucerlike depression with thumb.
11. Repeat for all dough.
12. To Proceed:
13. While making dhoklis, put dal to boil.
14. 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.
15. Add all dry masalas of dal, except clove cinnamon powder, asafoetida and garam masala.
16. Press a dhokli between fingers, it should break easily, to be done.
17. Also, dal should be thouroughly cooked.
18. 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
19. Add clove cinnamon powder and add spluttering seasoning to boiling dhokli.
20. Add garam masala, lemon juice and coriander, stir and check taste for spices, salt and lemon.
21. Simmer till wateriness is gone and liquid is of thick dal consistency.
22. Serve piping hot with limepickle and homemade ghee, to make a meal by itself.

Recipe courtesy of Sify Bawarchi