Dal Dhokli (Dumplings In Lentil Curry)

Ingredients	Quantity
Toor dal	1 cup
Peanuts 9soaked in water for 30 min)	2 tbsp
Cumin seeds	1 tsp
Garlic cloves – chopped	5
Cocums	4
Turmeric powder	½ tsp
Chilli powder	½ tsp
Sugar	2 tsp
Coriander leaves – chopped	1 cup
Curry leaves	6
Asafoetida	¼ tsp
Ghee
Salt	to taste
For the Dhokli:
Wheat flour	1 cup
Turmeric	½ tsp
Chilli powder	½ tsp
Asafoetida	½ tsp
Oil
Salt	to taste

Boil the dal and the peanuts in a pressure cooker till soft. Keep aside. Heat 1 tbsp ghee in a pan and add cumin seeds, garlic, asafetida and finally, the boiled dal. Add cocum, turmeric powder, chilli powder, sugar and curry leaves. Boil and add salt to taste. To make the dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff dough with water. Knead well and roll out into 10 cms discs. Cut the discs into diamonds or squares with a knife and drop them into the boiling dal mixture. When all the dhokli pieces are put in, boil the dal for a further 15 minutes on a low fire. Garnish with coriander leaves and serve hot.