How to make dhoklis:
1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
2. Cover the dough with a lid and keep aside for at least 15 minutes.
3. Divide the dough into 5 equal portions and roll out each portion into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) and cook each chapati lightly from both the sides.
5. Cool and cut each chapati into diamond or square shapes and keep aside.
How to make Dal:
1. Clean, wash and drain the dal.Combine the dal and 2 cups of hot water in a pressure cooker and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid.
3. Combine the cooked dal and 1 cup of hot water in a deep non-stick pan and blend it well using a hand blender till smooth.
4. Add more 2½ cups of hot water and mix very well.
5. Place the deep non-stick pan on the flame , add the salt, lemon juice, jaggery, chilli powder, curry leaves, coriander powder and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally.
6. Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle.
7. When the seeds crackle, add the asafoetida, kashmiri chilli, cinnamon, cloves and sauté on a medium flame for 30 seconds.
8. Add this tempering to the dal, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
9. Now add coconut powder and cook for a while and keep it aside.
How to proceed: 1. Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 2. Serve immediately with ghee and cooked rice.
