Serves 4-6 persons

Ingredients
For Dal
1 cup Toor Dal
1 ½ tbsp tamarind pulp
3 tbsp grated gud/Jaggery
1 tsp Jeera powder
2 tsp Kala Goda masala
1 tbsp Salt or as per taste
1 tsp red chilli powder
1 cup finely chopped onion
7-8 cups water
3-4 tbsp oil
For Tadka - 1 tsp rai, hing, haldi
2-3 tbsp scraped fresh coconut
2-3 tbsp fresh green coriander

For Dhokali
2 cups wheat flour
2 tbsp oil
1 cup water
2 tbsp Jaggery/Gud
¼ tsp Salt
Pinch of soda-bi-carbonate

Method :
For Dal
1) Wash & cook Toor Dal till tender; whip/mash lightly with a spoon so it's paste - like.
2) Heat oil in a Patila; add rai, when it starts to crackle, add hing, haldi & onion.
3) When the onion becomes translucent, add the dal, gud, tamarind pulp, Kala Goda Masala, jeera powder, salt, red chilli powder & half coriander & coconut. Mix well and add water for a curry like consistency.
4) Bring it to a boil and lower the heat.

For Dhokali
1)  Mix 1 cup water and 2 tbsp gud, & bring it to boil.
2)  Mix wheat flour, salt, oil & soda and add mixture of gud –water as required & knead the dough.
3)  Roll out the dough on a wooden platform till it is about the same thickness of a roti all over. Slice this pancake into rectangular pieces like shankarpale.
4)  Add these pasta-like pieces to the boiling Dal.
5)  Cook for ten minutes, add 1½ cup water and again bring it to boil.
6)  Garnish with remaining scraped coconut & coriander.
7)  Serve hot with desi pure ghee.

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