Ingredients:
For Daal:
Toor Daal – 2 cups
Moong Daal – 2 tspoons
Chana Daal – 2 tspoons
Groundnuts – 1/2 cup
Grated coconut
Chilies
Ginger
Cinnamon
Garam Masala
Cashews
Ghee
Cumin seeds
Jaggery
Tamarind
Chilly powder
Coriander
Lemon
For Dhokli:
Besan – 4 tspoons
Wheat Flour – 1 tspoon
Salt
Cumin and Coriander powder
Ajwain (Owa)
Chilly powder
Method:
1. Cook all daals and groundnuts in a pressure cooker.
2. Prepare dough for dhokli by mixing together all ingredients and adding water as necessary.
3. Roll the dough to form a thin layer. Cut into diamonds.
4. For daal, take ghee in a pan and add cumin seeds. Add cinnamon.
5. Once the cinnamon starts giving out good aroma (make sure cumin is not getting burned), add the cooked daals.
6. Add plenty water to make a watery daal.
7. Grind together grated coconut, chillies and ginger.
8. Add to the daal. Add lots of jaggery and tamarind to make a sweet and sour daal.
9. Add very little garam masala. If needed, add chilly powder.
10. After it begins boiling, add the dhokli diamonds one by one. Boil for at least 5 mins to ensure the dhokli is cooked well.
11. After turning off the gas, squeeze lemon juice.
12. Garnish with coriander and ghee just before serving.
