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:
- Boil the dhal in the pressure cooker for 15 minutes.
- Take a big pot add all the ingredients in step one.
- Boil for 15 -20 minutes.
- Meanwhile mix all the ingredients in step two make it like chappati dough. Set it aside for 15 minutes.
- Then make a lemon size ball, roll it thin like chappati and cut it into small square pieces.
- Now add the chappati pieces into the boiling dhal little by little.
- Cook it for another 10 to 15 minutes or until all the chappati pieces are floating on the top.
- Take another pan heat with ghee add all of step three seasonings, fry for 1 minute without burning.
- Add it into the dhal mixture.
- Garnish with coriander leaves serve hot.
Note:
- Make sure while boiling the dhal, it should be very thin. If the dhal seems too thick add more water.
- You can make the dhal before hand, however add the chappati pieces 10 minutes before eating. Otherwise the dhal will get thick.
- While eating you can add some more ghee for extra taste.
- This is meant to be a meal on its own.
Posted in 
Tags: 
