This Maharashtrian comfort meal is made of tempered dal with crispy, chakolya—a little chapati—diamond-shaped chunks.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil, or more to taste
- 1 teaspoon cumin seeds
- 1 teaspoon coconut garlic paste
- 1 tablespoon chopped tomato
- 2 teaspoons ground turmeric
- 2 teaspoons hot chili powder
- 1 (15 ounce) can pigeon peas (toor dal), drained
- 1 ½ cups all-purpose flour
- 1 tablespoon all-purpose flour
- salt to taste
- 1 cup water, or as needed
Instructions
- Heat 2 tablespoons vegetable oil in a skillet over medium-low heat. Stir in cumin seeds and coconut garlic paste, then add tomato. Mix in turmeric and chili powder until well combined.
- Add pigeon peas and water. Mix well and season with salt. Cook over low heat until a slightly thickened gravy forms over the dal, 10 to 15 minutes.
- Meanwhile, mix 1 1/2 cups plus 1 tablespoon flour with a pinch of salt. Mix in a little water at a time, just enough so it holds together. Knead until smooth and then shape into balls. Flatten balls with a rolling pin, then cut them vertically and horizontally into small squares or diamond shapes; these are your chakolya.
- Add chakolya to the dal in a single layer and drizzle with a little oil. Cover and simmer for 5 to 8 more minutes.