Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 333
- Carbohydrate: 54g
- Fat: 8g
- Fiber: 6g
- Protein: 11g
- Sugar: 0g
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