Gujarat Dal Dhokli Lentil Wheat Pasta One Pot Comfort

Method

1. 1

   Make dal: cook toor dal until completely soft.

2. 2

   Whisk lightly. Add tamarind paste, jaggery, turmeric, red chilli powder, coriander powder and 1 to 1.5 cups water. Simmer 5 minutes.

3. 3

   Make tempering: heat ghee. Add mustard — pop.

4. 4

   Add asafoetida, fenugreek, curry leaves and dried red chillies.

5. 5

   Pour into dal. Season with salt.

6. 6

   Make dhokli: combine atta, besan, turmeric, red chilli powder, ajwain and salt.

7. 7

   Knead with water into a firm dough. Divide.

8. 8

   Roll each portion into a thin sheet 2 to 3 mm. Cut into diamond or square shapes 3 to 4 cm.

9. 9

   Drop the dhokli pieces one by one into the simmering dal.

10. 10

    Stir gently to prevent clumping. Simmer 12 to 15 minutes until the dhokli pieces are fully cooked through.

11. 11

    Drizzle ghee. Garnish with coriander.