Marwari Dal Dhokli

1. 1
   prep · ~30 min

   Soak the dal and gather the ingredients.

   Wash the toor dal well and soak it in water for 30 minutes. Measure the flour, spices, peanuts, and water so the cooking moves smoothly.

   TIPA short soak helps the dal cook faster and break down into a smoother base.
2. 2
   pressure cook · ~20 min

   Cook the dal until soft.

   1.Drain the soaked toor dal and add it to a pressure cooker.

   2.Add peanuts, 2.5 cups water, 1 pinch turmeric powder, and 0.25 tsp salt.

   3.Pressure cook until the dal is very soft, about 4 whistles on medium heat.

   4.Let the pressure drop naturally, then mash the dal lightly.
3. 3
   knead · ~7 min

   Make the dhokli dough.

   1.Add whole wheat flour and besan to a bowl.

   2.Mix in carom seeds, red chili powder, 1 pinch turmeric powder, and 1 pinch salt.

   3.Add 1 tsp ghee and rub it into the flour.

   4.Use a little water to knead a firm, smooth dough.

   TIPKeep the dough slightly firm so the dhokli holds its shape while simmering in the dal.
4. 4
   rest · ~10 min

   Cover and rest the dough.

   Cover the dough and let it rest for 10 minutes while you start the dal base.

5. 5
   temper · ~2 min

   Make the tempering.

   1.Heat the remaining 1 tsp ghee in a wide pot over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds, asafoetida, and curry leaves.

   4.Add grated ginger and slit green chili and cook for 30 seconds.

   TIPUse a wide pot so the dhokli pieces have room to cook without sticking together.
6. 6
   simmer · ~7 min

   Build the dal base.

   Add the cooked dal to the tempering along with the remaining 1.5 cups water, coriander powder, jaggery, garam masala, and the remaining 0.25 tsp salt. Bring it to a gentle simmer and stir well.

7. 7
   prep · ~8 min

   Roll and cut the dhokli.

   1.Divide the rested dough into 2 portions.

   2.Roll each portion into a thin sheet.

   3.Cut into small diamonds or squares.

   4.Keep the pieces lightly separated so they do not clump.

   TIPDo not roll the dough too thick or the dhokli will stay doughy in the center.
8. 8
   simmer · ~15 min

   Cook the dhokli in the dal.

   1.Keep the dal at a gentle boil.

   2.Slide in the dhokli pieces a few at a time, stirring after each addition.

   3.Cook uncovered until the pieces are tender and the dal thickens slightly.

   4.Stir every few minutes so nothing settles at the bottom.

   TIPIf the dal gets too thick before the dhokli is done, add a splash of hot water and continue cooking.
9. 9
   garnish · ~1 min

   Finish with lemon juice and cilantro.

   Turn off the heat and stir in lemon juice. Garnish with chopped cilantro for a fresh finish.

10. 10
    serve · ~1 min

    Serve the Marwari Dal Dhokli hot.

    Ladle into katoris and serve hot while the dhokli is soft and the dal is loose enough to spoon easily.

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