For the Dal

Rinse and Soak the Dal:

• Rinse 1 cup (200 grams) of toor dal thoroughly under running water until the water runs clear.
• Soak the dal in fresh water for 30 minutes to an hour.

Cook the Dal:

• Drain the soaked dal and add it to a pressure cooker along with 3 cups of water, salt to taste, and ¼ teaspoon turmeric powder.
• Place a small steel bowl or lunch box over the dal in the cooker and add 2 tablespoons of peanuts for additional texture and flavor.
• Pressure cook the dal on medium-high heat for 2-3 whistles or until the dal becomes soft and mushy. Let the pressure release naturally.
• Once the pressure releases, open the lid, remove the peanuts, and set them aside. Whisk the dal until smooth and set it aside.

Prepare the Tempering:

• Heat 2 tablespoons of oil in a large pan or kadhai over medium heat.
• Add ½ teaspoon cumin seeds and ½ teaspoon mustard seeds. Allow them to splutter.
• Add 3-4 cloves, ½ inch cinnamon stick, 1 dried red chili, and ½ teaspoon fenugreek seeds. Sauté until aromatic.
• Stir in ½ teaspoon asafoetida and 8-10 curry leaves. Sauté briefly.

Cook the Masala:

• Add 1 chopped tomato and sauté until soft and mushy.
• Stir in 1 tablespoon ginger-chili paste and cook for 1-2 minutes until the mixture becomes fragrant.
• Add ½ teaspoon turmeric powder, ½ teaspoon red chili powder, and salt to taste. Mix well.

Combine and Simmer:

• Pour the cooked and whisked dal into the pan with the tempering. Stir to combine.
• Add the boiled peanuts, 2 tablespoons jaggery, and 2 tablespoons tamarind pulp to balance the flavors with a sweet and tangy touch.
• Adjust the consistency of the dal by adding water as needed. Bring it to a boil and simmer on low heat for 8-10 minutes.

For the Dhokli (The “Pasta”)

Prepare the Dough:

• In a mixing bowl, combine 1 cup (120 grams) of whole wheat flour, 1 tablespoon gram flour (besan), a pinch of salt, ½ teaspoon crushed carom seeds (ajwain), 1 tablespoon dry fenugreek leaves, ½ teaspoon red chili powder, ½ teaspoon turmeric powder, and 1 tablespoon oil.
• Mix the ingredients well and gradually add water to knead a soft, pliable dough. Cover the dough and let it rest for 10-15 minutes.

Roll and Shape the Dhokli:

• Divide the dough into two equal portions. Roll each portion into a thin circle (approximately 2-3 mm thick) on a floured surface.
• Cut the rolled-out dough into diamond or square shapes using a knife or pizza cutter. Keep the pieces slightly apart to prevent sticking.

Cook the Dhokli in the Dal:

• Gently drop the dhokli pieces one by one into the simmering dal, ensuring they do not clump together. Stir occasionally to prevent sticking.
• Let the dhokli cook in the dal for 8-10 minutes, or until they become soft and fully cooked.

Serving:

• Once the dhokli is fully cooked, garnish the dal with freshly chopped coriander leaves or kasuri methi.
• Serve the Dal Dhokli hot, garnished with chopped onions, tomatoes, and a splash of lemon juice.
• Enjoy this wholesome and comforting one-pot Gujarati delight!