Ingredients:

• 1 cup – toor daal
• 1 tbsp – Tamarind paste
• 2 cups – Wheat flour
• 1/2 tsp – Red Chilli powder
• 1 tsp – Dhania powder
• 1/4 tsp – Turmeric
• 3 tbsp – oil
• Salt to taste
• For tempering:
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds (rai)
• 2 – sliced Green chillies
• 1 – sliced Onion
• Pinch of asafetida )

Method:

1. Wash daal and add 2 cups of water, turmeric and salt to taste.
2. Pressure cook daal for 4 whistles.
3. Cool the cooker and stir daal well.
4. Mix wheat flour, 1 tbsp oil and salt to taste.
5. Knead a smooth dough.
6. For tikkis, take small cubes from dough and roll them into circular shapes.
7. Apply oil in the centre and fold it twice to give it a triangular shape. Repeat this to make about 8-10 tikkis.
8. Add chilli powder, dhania powder, tamarind paste, 1 tsp oil to daal and bring it to a boil.
9. Now add tikkis to daal one by one and place the lid of the pressure cooker.
10. Pressure cook for about 10 mins.
11. Cool the cooker.
12. Heat oil and add cumin seeds and rai.
13. When they splutter add onion and green chillies.
14. When onions are golden brown, add a pinch of asafoetida and immediately pour it on daal tikki.
15. Serve hot with pickles or green chilli chutney.

Recipe courtesy of Pooja