Dal Dhokli

Method

Rinse the moong dal and cook in 1000ml water with turmeric powder and salt until soft but not mushy, about 20-25 minutes. While the dal cooks, prepare the dhokli dough by mixing flour, chilli powder, turmeric powder, salt, ginger-garlic paste and 2 tablespoons of water until you have a stiff dough; knead well and let it rest for 10 minutes. Roll the dough into a thin sheet and cut into 2cm strips, then cut diagonally to create diamond shapes. Once the dal is cooked, bring it to a boil and carefully drop in the dhokli pieces one by one, stirring gently to prevent sticking. Reduce the heat to medium and simmer for 8-10 minutes until the dhokli pieces float and cook through. In a separate pan, heat ghee and add mustard seeds, asafoetida and curry leaves, frying until fragrant, then pour this tempering over the cooked dal dhokli. Finish with fresh coriander and green chillies, and serve hot with a squeeze of lemon if desired.