WOMAD

Dal Dhokli (Dumplings in Lentil Curry) by Dhoad Gypsies Of Rajasthan

Serves 6

Ingredients:
For Dal

• 1 cup Tuvar dal
• 2 tbsp Peanuts, soaked in water for 30 minutes
• 1 tsp Cumin seeds
• 5 Garlic Cloves, chopped
• 4 pieces Cocums
• 1/2 tsp Turmeric powder
• 1/2 tsp Chilli powder
• 1 tbsp Ghee

For dhokli

• 1 cup Wheat flour (aata)
• 1/2 tsp Turmeric
• 1/2 tsp Chilli powder
• 1/2 tsp Asafetida Oil.
• Salt to taste

Method:
Boil the dal and the peanuts in a pressure cooker till soft. Keep to one side.
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 cm 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.

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