To make the dhokli dough, mix together all the ingredients and then slowly add just enough lukewarm water to knead a soft, pliable dough – it should not be sticky. Divide the dough into 4 equal balls and then roll each one out into thin chapattis. Cut into strips and then cut the strips into diamond shapes. Set aside.
To make the dhal, boil the lentils, chilli, turmeric and peanuts in plenty of water until soft and mushy.
In a separate pan, heat the oil and then add the mustard seeds. As soon as they pop, add the asafetida followed by the curry leaves. Once the leaves have crackled add the cumin, cinnamon, cloves and fry briefly before adding the ginger, garlic and chillies. Fry until the cooked and fragrant and then add tomato puree, passata, tamarind and sugar. Let it come to a bubble and simmer for 5 minutes. Pour into the cooked lentils along with some water to make a soupy dhal and cook for 15 minutes.
To serve, add the dhokli to the dhal and simmer gently for 15 minutes until the strips are cooked. Add the lime juice and sprinkle with coriander and red onions to serve.
Carrot Achaar
Cut the carrots into batons. Salt and leave in a colander for half an hour and then squeeze in muslin to draw out some of the moisture.
Heat oil in a wok. When hot, add the urid dhal and paanch phoran. As soon as they pop add asafetida and curry leaves followed the ginger and garlic puree and stir fry till golden brown. Add chilli powder, turmeric and jaggery. Once the jaggery has melted, take off heat and pour in the vinegar and stir. Mix in carrots and chillies, stir well and store in a sterilized jar. Leave for 24 hours and then its ready to eat.
To make the dhokli dough, mix together all the ingredients and then slowly add just enough lukewarm water to knead a soft, pliable dough – it should not be sticky. Divide the dough into 4 equal balls and then roll each one out into thin chapattis. Cut into strips and then cut the strips into diamond shapes. Set aside.
To make the dhal, boil the lentils, chilli, turmeric and peanuts in plenty of water until soft and mushy.
In a separate pan, heat the oil and then add the mustard seeds. As soon as they pop, add the asafetida followed by the curry leaves. Once the leaves have crackled add the cumin, cinnamon, cloves and fry briefly before adding the ginger, garlic and chillies. Fry until the cooked and fragrant and then add tomato puree, passata, tamarind and sugar. Let it come to a bubble and simmer for 5 minutes. Pour into the cooked lentils along with some water to make a soupy dhal and cook for 15 minutes.
To serve, add the dhokli to the dhal and simmer gently for 15 minutes until the strips are cooked. Add the lime juice and sprinkle with coriander and red onions to serve.
Carrot Achaar
Cut the carrots into batons. Salt and leave in a colander for half an hour and then squeeze in muslin to draw out some of the moisture.
Heat oil in a wok. When hot, add the urid dhal and paanch phoran. As soon as they pop add asafetida and curry leaves followed the ginger and garlic puree and stir fry till golden brown. Add chilli powder, turmeric and jaggery. Once the jaggery has melted, take off heat and pour in the vinegar and stir. Mix in carrots and chillies, stir well and store in a sterilized jar. Leave for 24 hours and then its ready to eat.
