2 small cups of whole wheat flour / atta
1 cup tuvar / arhat dal
100 gm Gavar beans
1 tomato (Optional)
3 tablespoons of oil
Pinch each of - Mustard, Cumin, Asafoetida, Turmeric for tadka
Salt, cumin powder, coriander powder, red chilli powder
1 medium-sized ball of tamarind soaked in a cup of water
1-2 tablespoons of jaggery
1) Wash dal properly in two-three changes of water, let it soak for 5-10 minutes
2) Chop the tomato and cook it along with the dal in the pressure cooker
3) Make tight wheat flour dough using very little water, a tablespoon of oil, salt, chilli powder and turmeric and asafoetida. Cover and let it rest while the dal cooks.
4) Chop Gavar in 1-inch pieces.
5) Heat oil well. Add mustard, let it splutter. Then add cumin. Add asafoetida, turmeric in that order and add chopped Gavar. Let it sauté for 3-4 minutes.
6) Add 4 cups of water, cover the lid and bring the water to boil.
7) Roll the dough into a slightly thick, big round chappati and cut it into pieces diagonally to make dhokli.
8) Carefully add these pieces in the boiling water. Lower flame and let it cook for 5-6 more minutes.
9) The Dhokli will change colour and come to top of water when cooked.
10) Next, add cooked dal, jaggery and tamarind paste. Add more water to adjust consistency of dal if required.
11) Add salt, chilli powder, cumin and coriander powder to taste.
12) Simmer for another five minutes and switch of the gas.
13) Garnish with chopped coriander, add a spoonful of ghee while eating.