For a richer flavor, consider using ghee instead of vegetable oil for tempering the spices. Adjust the amount of chili powder to suit your preferred level of spiciness. Ensure the chakolya are cooked through but still retain a slight chewiness.
Dal Chakolya
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PREP TIME25 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS0
Embark on a culinary journey to Maharashtra with this comforting and flavorful Dal Chakolya. This dish features a rich and savory tempered dal, beautifully complemented by crispy, diamond-shaped chakolya – delicate, chapati-like morsels that add a delightful textural contrast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Fiber6 g
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Protein11 g
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Saturated Fat1 g
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Sodium379 mg
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Sugar0 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepTempering the Spices: In a skillet, heat 2 tablespoons of vegetable oil over medium-low heat. Infuse the oil with the aromatic essence of cumin seeds, followed by the savory depth of coconut garlic paste. Introduce the chopped tomato, allowing it to soften and meld with the spices. Incorporate turmeric and chili powder, stirring until a vibrant and fragrant masala is formed. (5 minutes)
02
StepCreating the Dal: Introduce the drained pigeon peas to the spiced mixture, followed by water to achieve a desired consistency. Season generously with salt. Allow the dal to simmer gently over low heat, coaxing out the flavors and creating a slightly thickened gravy. (10-15 minutes)
03
StepCrafting the Chakolya: In a separate bowl, combine 1 1/2 cups plus 1 tablespoon of all-purpose flour with a pinch of salt. Gradually add water, mixing until a dough forms. Knead the dough until smooth and pliable. Divide the dough into small balls and flatten each ball with a rolling pin into a thin disc. Cut the discs vertically and horizontally into small squares or diamond shapes, forming the chakolya.
04
StepCombining and Simmering: Gently add the chakolya to the simmering dal in a single layer. Drizzle with a touch of oil for added richness. Cover the skillet and allow the chakolya to cook in the dal, absorbing the flavors and softening slightly. (5-8 minutes)
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