Dal Chakolya

Dal Chakolya

This Maharashtrian comfort food consists of tempered dal topped with crunchy diamond-shaped bits of chakolya, which are like small chapati.

Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
333 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Add chakolya to the dal in a single layer and drizzle with a little oil. Cover and simmer for 5 to 8 more minutes.

Ingredients

  • 1 tablespoon all-purpose flour
  • salt to taste
  • 1 cup water, or as needed
  • 1 teaspoon cumin seeds
  • 2 teaspoons ground turmeric
  • 2 tablespoons vegetable oil, or more to taste
  • 2 teaspoons hot chili powder
  • 1 teaspoon coconut garlic paste
  • 1 tablespoon chopped tomato
  • 1 (15 ounce) can pigeon peas (toor dal), drained
  • 1.5 cups all-purpose flour

Categories

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