Directions
- 1In a Kadhi add tuvar dal, ghee, salt, turmeric powder, degi red chilli powder, bay leaf and mix everything properly.
- 2Now cover and cook it on medium heat for 20–25 minutes or until soft.
- 3In a whole wheat flour, gram flour, turmeric powder, degi red chilli powder, asafoetida, salt, oil, water and knead a soft dough and keep aside for 5-10 minutes.
- 4After resting, take a small portion of the dough and roll it into a roti and half cook it on a flat pan.
- 5And then cut it in diamond shape and keep aside for further use.
- 6In a pan add ghee, mustard seeds, fenugreek seeds, curry leaves, dry red chilli, cloves, cinnamon stick, asafoetida, degi red chilli powder and sauté it for a minute.
- 7In a pan add ghee peanuts and fry until light golden brown and then add it in the dal.
- 8Now add the cut roti and add kokum, jaggery, let it boil for 8-10 minutes.
- 9Now pour the tempering on it and boil it for a minute. Serve hot.
Ingredients
- 1 cup Tuvar Dal - soaked
- 1 heaped tbsp Ghee
- 1 to taste Salt
- 0.5 tsp Turmeric Powder
- 0.25 tsp Degi Red Chilli Powder
- 1 Bay Leaf
- 2 Kokum
- 1 tbsp Jaggery
- 1 cup Whole Wheat Flour
- 1 tbsp Gram Flour
- 0.5 tsp Turmeric Powder
- 0.25 tsp Degi Red Chilli Powder
- 0.25 tsp Asafoetida
- 1 to taste Salt
- 1 tbsp Oil
- 1 Water
- 2 tbsp Ghee
- 1 tsp Mustard Seeds
- 0.25 tsp Fenugreek Seeds
- 1 sprig Curry Leaves
- 5 Dry Red Chillies
- 2 Cloves
- 1 inch Cinnamon Stick
- 0.25 tsp Asafoetida
- 0.5 tsp Degi Red Chilli Powder
- 3 tbsp Peanut
- 2 tbsp Ghee
Equipment
kadhaicookerflat pan
Tips
- For instant dal dhokli use leftover chapatis.
- Always be completely ready with your prep before tempering.
- We can add tamarind pulp instead of kokum for the sourness
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