Gujarati Dal Dhokli - Roti in Lentil Soup

Gujarati Dal Dhokli   

Serves 6

Time 25 mins

INGREDIENTS

250 g Tur dal,
200 g wheat flour,
3 green chillies
3 tbsp green chilli paste
50 g groundnut (Shing)
1 tbsp Turmeric powder
1 tbsp Mustard seeds,
3-4 cloves garlic
2 small pieces of cinnamon,
2 tomatoes
1 tbsp Tamarind
Salt To Taste
1 tbsp Garam masala
1/4 tbsp (Ajwain)  Bishops Weed
2 tbsp Oil,
2 tbsp Red chili powder
A pinch of Asafeotida
1/2 cup cilantro leaves
2 tbsp. Ghee.

Sift wheat flour, add salt, turmeric powder, ajwain, and red chilli powder and mix well. Add oil and mix into the flour then knead into dough of roti like consistency. Set aside.

Wash Toor dal and pressure cook it for three whistles. Allow to cool.
Heat the oil and ghee in a pot, add the cloves, cinnamon and mustard seeds. When they crackle add the curry leaves, green chillies and a pinch of asafoetida. Pour this tempering over the Toor dal.

In a bowl mix tamarind and brown sugar water, groundnut, garam masala and the red chilli powder and mix well. Add the tomato pulp, turmeric powder, salt and 2 cups of water. Bring the Dal to a boil.

In the meanwhile roll out big rotis and cut them into diamond shapes, and add to the boiling dal. Boil for 10 minutes and remove from flame. Garnish with cilantro leaves and serve immediately with finely chopped onion, wedges of lime and Ghee.

Moong Dal Wada

A perfect accompaniment with you hot cup of tea.
Ingredients:

300 gms Moong Dal and 2 tbsp Udad dal, soaked for 3 hours
Ginger Green chili paste, as per preference
Salt
A pinch of Turmeric
Oil for frying

Method:

Drain out all water from the dal. Grind in a food processor with the rest of the ingredients. Make a thick batter. Add water teaspoon at a time only if required. Remove in a bowl and beat well to incorporate air.

Heat oil in a pan. Drop small bite sized dumplings by hand or a small spoon and deep fry till golden and crisp. Remove and drain on paper. Serve hot with green chillies and thin strips of onion and green chutney.