Daal Dhokli with Stuffed Kachori

Wash and pressure-cook the toor dal with water and a pinch of turmeric until soft. Mash it and set it aside.

Heat ghee in a large pot. Add mustard seeds, cumin seeds, asafoetida, curry leaves, and dry red chilies. Let them splutter.

Add ginger-garlic paste and sauté until aromatic.

Add chopped tomatoes, turmeric, chili powder, and garam masala. Cook until the tomatoes soften.

Add the cooked dal, jaggery, tamarind pulp, and salt. Adjust the consistency by adding water. Simmer for 10–15 minutes.

Combine wheat flour, besan, turmeric, chili powder, carom seeds, and salt in a bowl. Add oil and mix well.

Gradually add water to knead into a semi-soft dough. Let it rest for 15 minutes.

Roll the dough into thin sheets and cut into diamond or square shapes.

Drop the dhokli pieces one by one into the simmering daal. Stir occasionally to prevent sticking.

Cook for 10–12 minutes until the dhokli is soft and cooked. Keep the daal warm.

Combine all-purpose flour, salt, and oil in a bowl. Add water gradually to knead into a smooth, firm dough. Cover and let it rest for 20 minutes.

For the filling, heat oil in a pan. Add fennel seeds, turmeric, red chili powder, garam masala, and amchur. Mix in roasted besan, sugar, and salt. Sauté for 2 minutes, then cool.

Divide the dough into small balls. Roll each ball into a small disc, place a spoonful of filling in the center, and seal it to form a ball.

Heat oil in a deep pan. Fry the stuffed kachoris on medium heat until golden brown and crispy. Drain on paper towels.

Ladle the hot daal dhokli into bowls.

Serve with freshly fried stuffed kachoris on the side.

Garnish the daal with fresh coriander leaves and a drizzle of ghee.