Dal Dhokli

To make the Dhokli, in a mixing bowl, add whole wheat flour, turmeric powder, red chili powder, salt, and mix well. Add water little by little, kneading to form a soft dough.

Divide the dough into small balls and flatten them into thin circles (like chapatis).

Heat water in a large pot and add the dhokli circles. Boil for 5-7 minutes until the dhoklis are cooked. Drain and set aside.

To make the dal, wash and soak the toor dal for 30 minutes.

Pressure cook the dal with 2 cups of water, turmeric powder, and salt for 3-4 whistles, or until the dal is cooked and soft.

In a separate pan, heat oil and add cumin seeds, mustard seeds, and asafoetida. Let them splutter.

Add chopped onions and garlic and sauté until the onions turn translucent.

Add chopped tomatoes, red chili powder, and salt. Mix well and cook for 5-7 minutes until the tomatoes soften and turn mushy.

Add the cooked dal to the tomato mixture and mix well. Add water if required to adjust the consistency of the dal.

Bring the dal to a boil and add the cooked dhoklis. Mix well and let it simmer for 5-7 minutes until the flavors are well blended.

Garnish with fresh coriander leaves and serve hot.