Ingredients:

• 1 cup – Toor Dal
• 1.5 cup – Wheat flour
• 8 cups – water
• 1/2 tbsp – Ginger chilly paste
• 2 tbsp – Jaggery
• 5 pieces – kokum
• 1/4 cup – chopped Coriander leaves
• 15 to 20 Peanuts
• 10 to 12 Cashew nut pieces
• Salt to taste
• For Tempering:
• 2 tbsp – Ghee
• 4 – green chilies (chopped)
• 1 tsp – Mustard Seeds
• 1/4 tsp – Fenugreek seeds
• 1/4 tsp – Cumin seeds
• 5 sticks Cinnamon
• 4 to 5 – Cloves
• A few – Curry leaves
• A pinch – Asafoetida
• Masala for Wheat Flour:
• 1/4 tsp – Turmeric powder
• 1/4 tsp – chilli powder
• 1.5 tbsp – oil
• Salt to taste

Method:

1. Pressure cook dal with 2 cups of water.
2. Mix the wheat flour with required masalas and oil and make semi soft dough, adding sufficient water
3. Churn the dal and add water to make it thin
4. Add in salt, ginger, chilli paste, jaggery, kokum, chopped coriander leaves, peanuts and cashew nuts
5. Boil for 10 mins
6. For Tempering:
7. Heat the ghee; add the chopped chillies, mustard seeds, cumin seeds and fenugreek seeds
8. When they splutter add cloves, cinnamon, asafoetida and curry leaves
9. Pour this tempering into the boiled dal and keep aside
10. Roll out thin rotis into the already prepared dough
11. Cut the chapatti into long strips and then cut them diagonally to make 4 pieces out of each strip, called dhoklis.
12. If the dhoklis are kept in the dal for too long they will form lumps, so add these dhoklis into the dal one by one just 10 mins before serving
13. Keep it to boil on a slow fire.
14. Stir at regular interval, so that the dhoklis do not stick to the bottom of the vessel on a slow fire for about 5-7 mins
15. Garnish with chopped coriander leaves

Recipe courtesy of Anitha Raheja