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Soak a cup of Pegion dal and then, either cook it in a pressure cooker or a pan, by adding 2 cups of water and a heaped tablespoon of clarified butter. Also, add some salt to taste.
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To this add, 1/2 teaspoon of turmeric powder and ¼ teaspoon of red chilli powder. Add a bay leaf and let the dal cook for 20-30 mins or until soft.
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To prepare the dough, take one cup of wheat flour add a tablespoon of gram flour, add ¼ teaspoon of turmeric powder, ½ teaspoon red chilli powder, ¼ teaspoon of asafoetida, and some salt to taste.
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Add a tablespoon of oil and crumble it, add water and knead a dough.
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Divide the dough into small portions and gently roll them into small circles. Cook them on a pan until both sides are half cooked.
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While the dal is getting cooked, let’s prepare the tempering for it.
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Heat 3-4 tablespoons of clarified butter in a pan, add a teaspoon of mustard seed, a teaspoon of fenugreek seed, a spring of curry leaves, and 4-5 dried red chillies. Also, add 2 cloves and ½ inch cinnamon stick, and a pinch of asafoetida. And ½ teaspoon of red chilli powder.
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Add the tempering to the cooked dal. Add 2-3 kokam petals into the dal, and 2-3 small pieces of jaggery. This will give the dal a nice sour and sweet flavour.
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Add some water and cook the dal and give it a little dilute consistency.
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Cut the dhokla prepared in step 5 in the desired shape. Add the shaped dhokli’s into the dal which is getting cooked.
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Cook the dal for 10-12 minutes on medium heat, or until the dumplings are cooked through. Roast some peanuts and add them to the cooked dal.
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Dal Dhokli is ready to serve.
