चकोल्या | Chakolya | Dal Fal | Varan Fal

Ingredients:
• 1 1/2 cups Wheat flour
• Salt to taste
• 1 tsp Oil (Ghee)
• Mustard seeds
• Cumin seeds
• 1 tsp Garlic paste (8-10 Garlic cloves blended coarse)
• A pinch Asafoetida
• Turmeric powder
• 1/4 tsp methi seeds
• 10-15 Curry leaves
• 1 Green chilli, slit across
• 2 cups boiled dal
• 2 cups water
• 1 medium size finely chopped Tomato
• 1 tbsp Goda masala
• 1/2 tsp Red chilli powder
• Tamarind pulp (Kokum)
• 1/2 tsp Jaggery

Instruction:

• Take wheat flour into a dish and add salt to taste. Mix well. 
• Add a little water t a time and knead thick dough of it. Do not 
  add much water at a time. 
• Brush a lit little oil to dough and transfer it into a bowl. Cover 
  and let it rest for 30-45 minutes. 
• To make tadka for dal, heat up oil in a pan. You can use ghee 
  or half ghee and half oil. 
• When oil is enough hot, add mustard seeds and let them pop up. 
• Add cumin seeds and let them sizzle up. 
• Add garlic paste. You can use finely chopped garlic too. Fry for 
  about a minute. 
• Add asafoetida, turmeric powder, methi seeds, curry leaves 
  and green chilli. Mix well. 
• Add boiled dal. For that boil tur dal in pressure cooker and 
  beat it really good. 
• Add water. Mix well. 
• Add tomato, goda masala, red chilli powder, salt, tamarind  pulp. 
• You can use kokum instead of tamarind pulp. 
• Mix well and bring it to boil. 
• When it boils really good, lower down the heat to low. 
• Add chakolya to boiling dal. 
• For that, take 1 small ball of dough and roll it into thin chapatti. 
• Cut it into any shape you want with knife or cutter and drop the 
  chakolya into boiling dal. 
• Cover and cook on medium heat for about 25-30 minutes. 
• If dal thickens up and water reduces, add a little hot water at a 
  time. 
• Keep on stirring at the intervals. 
• Dal chakolya are already. 
• While serving add lots of ghee to hot dalfal and serve with 
  papad and pickle.