Shahi Dal Dhokli

Prepare the Dhokli Dough: Mix all the dhokli ingredients in a bowl. Add water gradually to stiffen it into a firm dough. Let it rest for 10 minutes.

Roll and Cut: Divide the dough into small balls. Roll each ball into a thin roti. Cut it into diamond or square shapes using a knife. Keep them aside on a greased plate.

Prepare the Shahi Tempering: Heat ghee in a deep pan. Add mustard seeds, cumin seeds, cloves, cinnamon, bay leaf, and hing. Once they splutter, add the cashews and raisins, sautéing until golden.

Build the Dal Base: Add the ginger-chili paste and chopped tomatoes. Cook until the tomatoes turn soft. Stir in the turmeric, chili powder, and coriander powder.

Simmer the Dal: Pour in the cooked, mashed toor dal along with 2 cups of water to make it thin (the dhoklis will thicken it later). Add salt and jaggery. Bring it to a rolling boil.

Cook the Dhoklis: Drop the cut dough pieces one by one into the boiling dal. Cover and cook on medium-low heat for 12–15 minutes until the dhoklis are soft and cooked through.

The Grand Finale: Stir in the fresh cream and simmer for one last minute. Turn off the heat.

Garnish generously with fresh coriander and serve hot with a extra drizzle of ghee.