About this recipe:It's like dal but not as you have ever known it! If you like pasta you're going to love this. It is a self-contained meal for these cold winter nights. You need never touch another bowl of minestrone once you've tasted this Gujarati classic.
200g tuver dal (toor dal or yellow split pigeon peas)
1.5L hot water
1 1/2 tablespoons grated root ginger
2 green chillies, minced
1 tablespoon tomato puree
1 teaspoon turmeric
1 lemon, juiced and zested
1 teaspoon ground cinnamon
salt to taste
sugar to taste
150g frozen peas (optional)
2 tablespoons chopped fresh coriander
1 tablespoon desiccated coconut
1 tablespoon ghee
1/4 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
5 to 6 curry leaves
8 cashews nuts
2 star anise
1 large stick cinnamon
For the dhokri
125g chickpea flour (besan)
125g self raising flour
1/2 teaspoon salt (or to taste)
1/2 teaspoon sugar (or to taste)
1/2 teaspoon chilli powder (or to taste)
1/2 teaspoon turmeric
1 small pinch ajwain seeds
1/2 lemon, juiced and zested
2 tablespoons sunflower oil
tepid water, as needed
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Method Prep:25min › Cook:20min › Ready in:45min
Boil the tuver dal in the 1.5 litres water until you are able to pass it through a sieve. Pass all of this through a sieve into a large bowl and set aside.
In a separate large pan heat the ghee and add the ingredients for the spice mixture: mustard seeds (wait for them to pop), then the cumin seeds, asafoetida, curry leaves, peanuts, cashews, star anise and cinnamon. Cook for a minute.
Add the strained dal mixture to the ghee mixture, along with the ginger, chillies, tomato puree, turmeric, lemon juice and zest, cinnamon, salt and sugar. Allow to simmer while you make the dhokri.
In a bowl mix all of the ingredients for the dhokri and add tepid water till you can knead the mixture into a firm, smooth dough.
Divide into four portions and roll out (using extra plain flour) into something resembling a thick chapatti. Cut into diamond shapes (I used a pizza cutter… shortcut!).
Bring the dal to a rapid rolling boil and one by one drop in the diamond shaped dhokris. Repeat this process until you have run out of dough - but remember to keep the dal at a constant rolling boil. You may also need to add extra boiling water as it is likely to thicken while the dhokri is cooking - this is normal. Add the peas and boil for another 5-8 minutes and when you have done taste it to make sure you can taste hot, sweet and sour. Also check there is enough salt in the dal because of the extra water you may have added when boiling the dhokri.
Add the chopped coriander and grated coconut (optional) and serve.
Peas are optional in this recipe - add as much as you like!