dal dhokli

Daal dhokli/dhokri ,is one of the very famous gujarati cuisine and a very common dish in our family,we all luv dal dhokli very much specially my daughter,she is crazy for dal dhokli but she is just like her grandparents (dada and dadi ) she dosent like any kind of sweetness in it,yes actually dal dhokli is meant to be khata meeta types,it is little sweet and sour in taste but since my inlaws are diabetic we completely avoid any kind of sweetness in our food and more over my father in law is very chilli friendly so he takes it with more of red chilli pwd and hot cut mango pickle in the dal dhokli,my mother inlaw makes excellent dal dhokli ,she makes it the same way i have mentioned just that she skips jaggery/sugar completely but trust me even though it tastes awesomely delicious where as my mom in mumbai makes like a typical gujarati flavoured dal dhokli with jaggery and lots of fresh lemon juice in it,therefore i am fond of both the tastes and cherish both kind of daal dhoklis,my daughter loves with a dollop of ghee in it with an extra squeeze of lemon juice :-).This dish is like a one pot meal very filling and completely flavourful.Sending this to nayna for her event flavours of gujrat.

serves approx 3-4 ppl
ingredients for dal :
11/2 cup tuvar daal /tur dal
1/2 tsp turmeric pwd
2 tsp red chilli pwd
1/4 tsp mustard seeds
1/4 tsp cumin seeds
3-4 curry leaves
1/4 tsp hing/asafoetida pwd
2 tbsp grated jaggery or can use sugar instead (add more or less according to ur sweetness)
2-3 tbsp lemon juice or 1 tbsp tamarind pulp ( i always add lemon juice )
1 tbsp oil
salt to taste
corriander leaves to garnish
a tsp of ghee for taste (optional )
3-4 cups of water
ingredients for dhokli(dough) :
1 cup aata/wheat flour
2 tbsp ghee
1/4 tsp turmeric pwd
1/4 tsp red chilli pwd
1/4 tsp carom seeds/ajwain
salt to taste
water as required
method :
Mix flour,ghee,ajwain,turmeric,red chilli pwd and salt together,add little water and make a stiff dough,cover and keep aside,meanwhile pressure cook dal with enough water till tender and mushy,mash it completely with a masher and add  water to make a thinner consistency.Heat oil,add cumin,mustard,hing,curry leaves,add turmeric pwd,red chilli pwd,grated jaggery,cooked tuvar daal and salt,mix well,let it simmer,meanwhile take mandarin size dough and roll out thin (say abt 1cm in thickness )round,disc size,cut in diamond or square shapes and drop it into daal.Similarly roll out all the dough and cut into pieces and drop it in the dal.Let the dal and dhokli simmer for 8-10 mins or till the dhoklis are soft enough,keep stirring at intervals or else it might stick to each other.Turn of the heat,add lemon juice and corriander leaves ,mix well ,add dollop of ghee and serve immediately.
pls note :
1.As the dal dhokli boils/simmers together it gets thickened and so take care of adding enough water and if it is more thick ,you can add some more water and boil again.
2.You can use lemon juice/kokum/tamarind pulp anything for the sour taste.
3.The dhoklis should be thin in thickness so that it will cook completely and will be soft enough and will cook quickly in dal or else thick dhoklis wont cook properly and might be raw in taste.
4.Serve immediately once you prepare this dish or else it will get more thick after it turns cools down,best served when still sizzling hot.