Dal dhokli

Method

1. 1 Knead the flour with turmeric powder, chili powder, salt, and a little oil until it forms a pliable dough, then let it rest for 15 minutes.
2. 2 Simmer the mung beans in water for 25 minutes until tender, then mash them into a thin, creamy consistency.
3. 3 Add tamarind juice, palm sugar, salt, and roasted peanuts to a dal pot and simmer gently for 5 minutes.
4. 4 Roll out the dough thinly, cut it into diamond shapes, and drop each piece into the boiling dal pot.
5. 5 Cook for 15 minutes until the dough is cooked through and the sauce thickens.
6. 6 Sauté mustard seeds, curry leaves, and hing with ghee butter for 30 seconds, then drizzle with the sauce before serving.

With an appliance

• Pressure cooker 45 min

  Replace step 2: cook the toor beans under high pressure for 6 minutes, then let them rest naturally for 8 minutes; reduce to about 11 minutes and allow the dough to become smooth and pliable without needing constant monitoring. The dough from step 4 should still be boiled with the lid open for 15 minutes to prevent sticking.