Ingredients:

• 100 g – Toor Dal
• 100 g – Spinach leaves
• Juice of 1 Lemon
• 2 to 3 – Curry leaves
• 1 tsp – Cumin seeds
• Pinch – Asafoetida
• Salt as per taste
• Pinch – Sugar
• For the dhokli:
• 1 cup – cooked Rice
• 1 tbsp – Rice flour
• Pinch – salt
• Oil for cooking

Method:

1. Mash the cooked rice and mix it with rice flour and salt.
2. Make small balls and deep fry. Keep aside.
3. Blanch the spinach and puree it. Boil the toor dal
4. Heat the oil in a pan, add cumin seeds. When they crackle, add a pinch of asafoetida and some curry leaves.
5. Add the boiled dal and spinach puree. Mix well, add salt.
6. Then add 500 ml water and boil it.
7. Add dhoklis to the boiling mixture.
8. Add coriander leaves and a pinch of sugar
9. Before serving, add lemon juice.

Recipe courtesy of Mrs.Jyotsna Solanki