Name: Dal Dhoklis
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 0.5 cup oily or unoily skinned split yellow pigeon peas (toovar dal) (picked over for stones); 0.5 cup roti flour; 1 teaspoon coarse kosher or sea salt; 1 teaspoon white granulated sugar; 0.5 teaspoon cayenne (ground red pepper); 0.5 teaspoon ground turmeric; 0.5 teaspoon bishop’s weed; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 tablespoons canola oil; 1 teaspoon Toasted Cumin-Coriander Blend (see recipe); 1.5 teaspoons white granulated sugar; 1.5 teaspoons coarse kosher or sea salt; 0.5 teaspoon ground turmeric; 2 fresh green Thai, cayenne, or serrano chiles (stems removed, cut crosswise into ½-inch pieces (do not remove the seeds)); 2 tablespoons Ghee (see recipe or canola oil); 1 teaspoon black or yellow mustard seeds; 1 teaspoon cumin seeds; 0.5 teaspoon fenugreek seeds; 0.25 teaspoon ground asafetida; 6 medium-size to large fresh curry leaves; 1 medium-size tomato (cored and finely chopped); 2 tablespoons finely chopped fresh cilantro leaves and tender stems

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Dal Dhoklis — Formulation & Method | CuliNect