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

Ingredients

• 1 ½ cups all-purpose flour
• 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

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.