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Main course · Indian

Dal Dhokli

50 min Serves 4 ~458 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 200 g toor dhal (split pigeon peas)
  • 200 g chapati flour (atta)
  • 200 g tomatoes, finely chopped
  • 1 tbsp jaggery
  • 1 tbsp tamarind paste
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 2 tbsp vegetable oil
  • 10 g fresh coriander, chopped

Nutrition (per serving)

Calories
458 kcal
Protein
18 g
Carbohydrate
71.1 g
of which sugars
9.1 g
Fat
9.2 g
of which saturates
1 g
Fibre
13.3 g
Salt
0.05 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Rinse the toor dhal and boil in 1 litre water with the ground turmeric for 30 minutes until soft, then whisk to break it down.

  2. 2

    Meanwhile, knead the chapati flour with a little oil, water and a pinch of salt into a firm dough, roll out thinly and cut into small diamonds.

  3. 3

    Stir the chopped tomatoes, jaggery, tamarind paste and chilli powder into the dal and simmer for 8 minutes.

  4. 4

    Drop the dough diamonds into the simmering dal and cook for 8-10 minutes, stirring gently, until they are cooked through and the dal has thickened around them.

  5. 5

    Heat the vegetable oil in a small pan and fry the mustard seeds and cumin seeds for 30 seconds, then stir the tempering into the pot.

  6. 6

    Season to taste and scatter with the chopped coriander before serving hot in bowls.

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