Dal Dhokli (Lentil Curry - Gujarati Style)

          This is a traditional and a healthy Gujarati style lentil preparation with wheat flour dumplings in it. It is a great comfort food and a common delicacy found in most Gujarati household. It is mildly spiced and a sweet-n-sour preparation, that tastes absolutely divine with the tempering of asafoetida, curry leaves and other spices in ghee. It can be had on its own or paired with rice / chapatti for a complete wholesome meal. So check out the step by step pictorial recipe to prepare it. 
          

• 1/2 cup tuvar dal (split pigeon pea lentil), soaked for 30 minutes
• 1/2 cup atta, (wheat flour)
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. chili powder
• 1/2 tsp. ajwain (carom seeds)
• 1 tsp. kasuri methi, crushed (opt)
• 2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds 
• 1-2 whole dry red chilies
• 2 green chilies, slit
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tomato, chopped
• 2 tbsp. peanuts
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. sugar
• 1 tsp. lime juice
• 1 tsp. coriander leaves, chopped

          Pressure cook the dal in 1 & 1/2 cups water till soft. Knead the flour with salt, ajwain, kasuri methi, 1/4 tsp. chili powder, 1/4 tsp. turmeric powder and 1 tsp. oil. 

          Keep aside for 15 minutes. Then roll out into a circle and cut into strips or into any shape and keep aside. 

          Heat ghee in a pan and temper with mustard seeds, cumin seeds, whole dry red chilies, curry leaves, green chilies and asafoetida. Sauté for a few seconds. 

           Add the tomatoes and cook till it is mashed. Now add all the dry spices and the peanuts. Give it a stir and add the boiled dal. Adjust the water according to the consistency desired. Simmer for 2-3 minutes on a low flame after it comes to a boil.  

          Add the atta roundels and simmer further for 2-3 minutes. Switch off the flame and add lime juice. Garnish with coriander leaves and serve as a side dish with either rice or chapatti. 

         

                      Knead flour with salt, ajwain, kasuri methi, 1/4 tsp. chili powder, 1/4 tsp.                                            turmeric powder & 1 tsp. oil. Keep aside for 15 minutes. 

                        Roll out into a circle & cut into strips or into any shape & keep aside. 

                        Heat ghee & temper with mustard seeds, cumin seeds, dry red chilies,
                        curry leaves, green chilies & asafoetida. Saute few seconds. 

                        Add tomatoes & cook till it is mashed. 

                       Add all dry spices & peanuts. Give it a stir.

                       Add boiled dal. Adjust water according to the consistency desired. 
                       Simmer for 2-3 minutes on a low flame after it comes to a boil.  

                       Add atta roundels & simmer further for 2-3 minutes. Switch off the 
                       flame & add lime juice. 

              Garnish with coriander leaves & serve as a side dish with either rice or chapattis.