Dal Dhokli (Rajasthani Style)

Wash and pressure cook toor dal with turmeric and water for 3–4 whistles. Mash lightly.

Heat ghee and add cumin, mustard, hing, curry leaves, and red chilies. Add onion, ginger, green chilies, and tomato. Cook till soft.

Add chili powder, coriander powder, salt. Mix in cooked dal and add water for a slightly thin consistency. Add tamarind and jaggery. Simmer for 10 minutes.

Mix wheat flour, spices, salt, and oil. Knead into a medium-soft dough.
Rest 10 minutes. Roll into thin roti and cut into diamond/square shapes.

Drop pieces gradually into simmering dal. Stir gently so they don’t stick. Cook 12–15 minutes until soft.

Garnish with coriander and a little ghee. Traditionally served hot with roasted papad or garlic chutney.