Dal Dokhli Recipe

Directions

1. Begin with toor dal, sautéing it briefly in a large clay pot. Incorporate water, letting it come to a gentle boil and simmering for about 45 minutes. If appearing too thick, a splash of hot water can bring back its consistency.
2. In a separate pan, warm up the ghee. Introduce asafoetida, cumin, and ginger to it, ensuring they don't burn. Now, integrate this aromatic mixture with the simmering dal, introducing turmeric, chili, and rock salt. Upon achieving the right consistency, infuse it with the tang of lemon juice or kokum and the sweetness of jaggery.
3. For making dhoklis:
4. In a sizable bowl, integrate wheat flour with ajwain, turmeric, chili powder, salt, and oil. Upon homogeneity, knead with water to form a soft dough.
5. From this, shape a ball-sized portion, flatten it, and carve out square pieces, ready to dive into the simmering dal.
6. Mixing dhoklis:
7. As the dal bubbles away, gently place the dhoklis inside. Let them immerse and cook thoroughly for about 15 minutes, ensuring they achieve the perfect softness. Top off with a sprinkle of fresh coriander and a dollop of ghee before serving.

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