Daal dhokli

0.5 tsp Garam Masala
2.0 tsp Coriander seed
1.0 tsp Cumin seed
1.0 tsp Turmeric, ground
100.0 gram Red lentils, dry weight
400.0 gram English gourd
200.0 gram Pillsbury - Chakki Atta - Whole Wheat Flour
400.0 Grams Red Ripe Tomatoes
1.0 pepper Peppers, hot chili, red, fresh
2.0 tsp Fennel seed
20.0 Grams Butter, unsalted

1. Add all spices except fennel to flour. Knead by adding water as you go. Make a hard dough 2. Divide dough into balls of about 2 cm diameter 3. Wash lentils. Pressure cook with gourd, tomatoes, salt and dough balls. 4. Let it reach full pressure then reduce to maintain pressure. Cook for 10 more minutes. 5. Heat butter till it starts to brown. Take off heat and add fennel seeds. Once seeds stop spluttering add to the lentils Tips: you can use a mixture of mixture of fennel seeds, nigella seeds, fennel seeds and cumin seeds instead of just fennel seeds You can also play with the spices added to the dough. Instead of coriander and cumin try carom and nigella seeds. You

Serving Size: 4 bowls

Number of Servings: 4.0

Recipe submitted by SparkPeople user DWREAD.