Daal Dhokli

Daal Dhokli is a delicious one pot meal. This is a dish from Gujarat. Spiced dough cooked in spiced daal. It tastes simply wow!! With crunchy boiled peanuts in the dish. I still remember relishing this dish for the first time at my friends place. Relish it like a soup.
Prep Time	10 Minutes + Dough resting Time
Cooking Time	35-40 Minutes
Serves	4 People
Ingredients	Toor Dal Onion Tomato Ginger Garlic Paste (optional) Raw Peanuts Garam Masala Chilli Powder Tamarind Pulp Jaggery Salt Curry Leaves	1 Cup 1 Medium 1 Medium ½ Tsp. ¼ Cup 1 Tsp. ½ Tsp. 1 Tsp. 1 Tsp. To Taste A Few
For Dhokli	Wheat Flour Ajwain / Carom Seeds Salt Turmeric Powder	¾ Cup 1 Tsp. To Taste ¼ Tsp.
For Seasoning	Mustard Fenugreek Seeds Cumin seeds Oil	1 Tsp. ¼ Tsp. 1 Tsp. 1 Tbsp.
Method 1.     Pressure cook the dal and set aside. 2.     In a mixing bowl take the ingredients for dhokli and prepare firm dough. Coat the dough with a spoon of oil and cover it. Let it rest for 20 minutes. 3.     Chop onion and tomato finely. 4.     Heat oil in a large pot, add mustard let them splutter. Now add fenugreek seeds and cumin seeds. 5.     Add chopped onion and sauté for 4-5 minutes. At this point you can add the ginger garlic paste. 6.     Now add chopped tomatoes, curry leaves and raw peanuts. Allow them to cook for 4-5 minutes. 7.     Add dry powders now and give a good mix. 8.     To this pour in the cooked dal. Add jaggery, tamarind powder and salt and let it boil on low flame. Note: The dal should be of sambar consistency.   9.     Knead the dough and divide them to 3-4 balls. Roll them a bit thinner than the Chapati. Cut them it diamond shapes.   10.  Once the dal comes to a boiling stage add the diamond cut pieces (dhokli) to the dal. Add them slowly spreading them around one by one.   11.  Simmer the mixture and stir them slowly. If the dal mixture thickness you can add a glass of water. 12.  Cover and cook for 25-30 minutes stirring occasionally. 13.  The dhokli must be cooked well. 14.  Switch off stove and garnish with coriander leaves. 15.  Pour to a bowl and serve hot.