Dal Dhokli Recipe 
Ingredients
- 2 cups tur (red gram) dal
- 1/2 cup bengal gram dal
- 100 gm each-vegetable marrow, pumpkin, shelled peas, cucumber, ripe tomatoes
- 1 lemon size ball of tamarind
- 2 tbsp jiggery
- 4 green chilies
- 1-1/2 inch ginger
- 1 1/2 cups whole wheat flour
- Salt, chili powder to taste
- 1/2 tsp turmeric
- 1 tbsp dhana-jira powder
- 4 tbsp oil
- 4 cloves
- 2 one inch pieces of cinnamon,
- 1 dry red chili
Method:
- Pressure cook both the dals together. Remove and transfer the cooked dal to a big vessel.
- Cut all the vegetables in small pieces and add them to the dal, along with ground ginger and chilies.
- Pour enough water to make a thin mixture and bring to a boil.
- Reduce the heat and keep boiling till vegetables get cooked.
- Soak the tamarind in warm water for half an hour. Extract the juice, and add to the mixture, along with jaggery, salt and turmeric.
- Add salt, chili powder, turmeric, dhania-jira powder, and 2 1/2 tbsp oil to the flour and make stiff dough.
- Knead well and divide into 6 balls.
- Roll out each ball to the thickness of a chapati.
- Cut into small rectangles and add these pieces to the boiling dal.
- Cook for 10 minutes after putting in all the dhokli pieces.
- Now, remove.
- Heat the remaining oil, add cloves and cinnamon and dry chili pieces and pour over the dhokli.
- Mix well and keep aside, covered, for half an hour.
- Then serve, heated again or as such, with ghee or raw oil, as desired.
- The dal dhokli should be thick, but of a pouring consistency.
