Gujarat Dal Dhokli Lentil Wheat Pasta One Pot Comfort

Ingredients

• For dhokli:
• 1 cup whole wheat flour (atta)
• 2 tbsp besan
• 1/4 tsp turmeric
• 1/4 tsp red chilli powder
• 1/2 tsp ajwain
• Salt
• Water — to knead a firm dough
• For dal:
• 3/4 cup toor dal — cooked until soft
• 1 tbsp tamarind paste
• 2 tbsp jaggery
• 1/4 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• For tempering: 2 tbsp ghee, 1 tsp mustard seeds, 1/4 tsp asafoetida, 8 curry leaves, 2 dried red chillies, 1/4 tsp fenugreek seeds
• Salt
• Fresh coriander and ghee to finish

Method

1. Make dal: cook toor dal until completely soft.
2. Whisk lightly. Add tamarind paste, jaggery, turmeric, red chilli powder, coriander powder and 1 to 1.5 cups water. Simmer 5 minutes.
3. Make tempering: heat ghee. Add mustard — pop.
4. Add asafoetida, fenugreek, curry leaves and dried red chillies.
5. Pour into dal. Season with salt.
6. Make dhokli: combine atta, besan, turmeric, red chilli powder, ajwain and salt.
7. Knead with water into a firm dough. Divide.
8. Roll each portion into a thin sheet 2 to 3 mm. Cut into diamond or square shapes 3 to 4 cm.
9. Drop the dhokli pieces one by one into the simmering dal.
10. Stir gently to prevent clumping. Simmer 12 to 15 minutes until the dhokli pieces are fully cooked through.
11. Drizzle ghee. Garnish with coriander.