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Daal Dhokli 

This is a wonderful and tasty A typical Gujarati delicacy, strips of chappati cooked in spicy dal

3/4 cup Toor Daal 
3/4 cup Whole wheat flour (atta)
2 tbsps Bengal gram flour (besan)
Salt to taste
3/4 tsp Turmeric powder
3/4 tsp Red chilli powder
2 pinches Asafoetida
1/2 tbsp Oil
1 tbsps peanuts
1 tbsp Ghee
1/2 tsp Mustard seeds
3/4 tsp Cumin seeds
4 cloves Garlic (finely chopped)
4 Curry leaves
3 Kokum
1 tsps Jaggery (grated)
2 tbsps Fresh coriander leaves (finely chopped)
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Wash and soak toor daal in two cups of water for half an hour. Mix whole-wheat flour and gram flour. Add salt, one-fourth teaspoon turmeric powder, red chilli powder, a pinch of asafoetida, oil and sufficient water to knead into a hard dough. Boil the dal with one and a half cups of water. Add peanuts and remaining turmeric powder to the dal when it is half done. Roll out thin rotis of the dough and cut into desired shape. Keep aside. 

Heat ghee in a pan, add mustard seeds, cumin seeds, asafoetida, garlic and curry leaves. Add this to the dal. Add four cups of water and kokum to the dal and when it starts boiling add jaggery. When jaggery has dissolved, add the dough strips and allow to cook, stirring occasionally so that the dough does not stick to the bottom of the vessel. Adjust salt and serve hot garnished with chopped coriander leaves.



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