Ingredients:

• For dal:
• 1.5 cups – Toor Dal (pressure cooked and churned)
• 2 – Tomatoes (chopped)
• 1/2 cup – groundnuts (boiled)
• 1/2 inch – Ginger (chopped)
• 3 – Green chillies (slit)
• 4 – Curry leaves
• 1 tbsp – Jaggery
• 1 tbsp – Tamarind pulp
• 1 tsp – Red Chilli powder
• 1 tbsp – Turmeric powder
• 1/4 tsp – Asafoetida powder
• 1 tsp – Cumin seeds
• 1 tbsp – Coriander leaves (chopped)
• 1 tsp – Ghee
• 1 tbsp – oil
• 3 cups – water
• Salt to taste
• For dhokli:
• 1.5 cups – Wheat flour
• 1/2 cup – Chana dal flour
• 1 tbsp – cumin powder
• 1/4 tsp – Asafoetida powder
• 1/4 tsp – Turmeric powder
• 2 tbsp – oil
• 5 tsp – Red Chilli powder
• Water (for kneading dough)
• Salt to taste

Method:

1. Add all the ingredients required for dough in the bowl and knead the dough.
2. It can be made smoother by adding a little oil after kneading.
3. Keep it aside.
4. Now heat oil in a kadhai and put cumin seeds in it.
5. When seeds start spluttering, add asafoetida powder, turmeric powder, red chilli powder and dal into the oil.
6. Fry for a minute.
7. Add water, salt, ginger, green chillies, curry leaves, tomatoes, jaggery, tamarind and boiled groundnuts to it.
8. Boil the dal on medium flame.
9. Now roll out chapattis with the dough.
10. Cut the chapattis into squares or diamond shape
11. Add them to the boiling dal and let them cook for 5 mins
12. Garnish it with chopped coriander leaves and little desi ghee