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.