Dal Dokli (Lentil Soup With Wheat Pasta)

Serving: 4 |Type: Chaat

Ingredients for Dhal:

 

Step –1

Thoor Dhal -½ cup (boiled)
Peanut - hand full
Turmeric -¼tsp
Chili powder -¼tsp
Garam Masala -1tsp
Green chili -5 (chopped)
Ginger -1 inch (chopped)
Jaggery -1tbsp
Salt -to taste
Water -6 cups
Coriander leaves -2tbsp

Ingredients for Dokli:

Step –2

Wheat flour -1 cup
Besan(Gram flour) -2tbsp
Chili powder -¼tsp
Turmeric Powder -¼tsp
Oil -2tsp
Salt -to taste
Water -less than ½ cup

Seasoning for dhal:

Step –3

Ghee -2tbsp
Mustard seeds -1tsp
Fenugreek seeds -½tsp
Asafotida -½tsp
Cloves -4
Cinnamon stick -1 inch
Curry leaves -few
Red Chili -1 (optional)

Method:

  1. Boil the dhal in the pressure cooker for 15 minutes.
  2. Take  a big pot add all the ingredients in step one.
  3. Boil for 15 -20 minutes.
  4. Meanwhile mix all the ingredients in step two make it like chappati dough. Set it aside for 15 minutes.
  5. Then make a lemon size ball, roll it thin like chappati and cut it into small square pieces.
  6. Now add  the chappati pieces into the boiling dhal little by little.
  7. Cook it for another 10 to 15 minutes or until all the chappati pieces are floating on the top.
  8. Take another pan heat with ghee add all of step three seasonings, fry for 1 minute without burning.
  9. Add it into the dhal mixture.
  10. Garnish with coriander leaves serve hot.

 

Note:

  1. Make sure while boiling the dhal, it should be very thin. If the dhal seems too thick add more water.
  2. You can make the dhal before hand, however add the chappati pieces 10 minutes before eating. Otherwise the dhal will get thick.
  3. While eating you can add some more ghee for extra taste.
  4. This is meant to be a meal on its own.
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