Dal Dhokli with Masala Egg Fry

Instructions

1. 1

   Pressure Cook the Dal

   • Rinse the toor dal thoroughly under running water until the water runs clear. Soak it in 3 cups of water for 30 minutes.
   • Drain the dal and transfer it to a pressure cooker. Add 4 cups of fresh water, raw peanuts, 1/2 tsp turmeric powder, and 1.5 tsp salt.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes).
   • Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it becomes smooth and creamy.
2. 2

   Prepare the Dhokli Dough

   • While the dal is cooking, combine atta, besan, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, ajwain, a pinch of hing, and 1/2 tsp salt in a mixing bowl.
   • Add 1 tbsp of oil and mix with your fingertips until it resembles coarse crumbs.
   • Gradually add water, a little at a time, and knead to form a firm, stiff dough, similar to that for puris.
   • Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
3. 3

   Simmer the Dal Base

   • Place the pot with the whisked dal back on the stove over medium heat. Add 2 more cups of water to achieve a thinner consistency, as it will thicken later.
   • Add the grated jaggery, kokum pieces, ginger-green chili paste, and finely chopped tomato.
   • Stir well to combine all the ingredients. Bring the dal to a rolling boil.
4. 4

   Shape and Cook the Dhokli

   • Divide the rested dough into 2-3 equal portions. Take one portion and roll it into a very thin circle (roti) of about 8-9 inches in diameter on a lightly floured surface.
   • Using a knife or a pizza cutter, cut the rolled dough into small diamond or square shapes.
   • Ensure the dal is boiling, then carefully drop the dhokli pieces one by one into the pot. Stir gently after every few additions to prevent them from sticking.
   • Once all the dhokli are added, reduce the heat to low-medium. Cover the pot partially and let it simmer for 12-15 minutes, stirring occasionally.
   • The dhokli are cooked when they float to the surface and are no longer doughy to the taste.
5. 5

   Prepare the Tempering (Tadka)

   • In a small pan (tadka pan), heat the ghee over medium heat.
   • Add the mustard seeds and let them splutter. Then add the cumin seeds, cloves, cinnamon stick, dried red chilies, and the remaining hing.
   • Sauté for 30 seconds until the spices are fragrant, then add the curry leaves and be careful as they will splutter.
   • Turn off the heat and immediately add the remaining 1/2 tsp of red chili powder. Stir quickly to prevent it from burning.
6. 6

   Finish and Serve

   • Pour the hot tempering over the cooked dal dhokli and stir gently to incorporate.
   • Garnish with a generous amount of freshly chopped coriander leaves.
   • Let it rest for 5 minutes before serving. Serve hot with a dollop of ghee on top.