Dal dhokli

Method

1. In a bowl, mix together the flours, turmeric, chilli powder, ajwain seeds, salt and oil. Gradually stir in 125ml hot water until it forms a dough, then knead for at least 5 minutes until it’s firm and smooth. Cover (upturning the bowl over the dough on the work surface works well) and leave to rest for 15 minutes.
2. Meanwhile, get your dal to the right consistency. Thin out the dal with water (or stock), whizzing with a hand blender until smooth and brothy. You’ll need about 1 litre. Put in a large saucepan.
3. Divide the dough into 4 equal portions and use your hands to roll into smooth balls. Then flatten each and dip into extra chapati flour to prevent sticking. Roll out into a 30cm round (about 2mm thick). Use a sharp knife or pizza cutter to cut strips lengthways, then diagonally across to create diamond shapes (dhokli). Set aside, taking care not to overlap. Repeat with the rest of the dough.
4. Bring the brothy dal to a rapid boil and gently drop each diamond-shape piece of dough, one by one. This may seem time consuming but it’s to ensure the dhoklis don’t clump and stick together. The dal may thicken as the dhoklis release starch from the flour – this is normal. Once all the dhoklis are added, simmer over a medium heat for about 8-10 minutes, stirring every now and then. Taste to ensure the dhoklis are cooked. The texture should be softer than pasta, not al dente (with bite).
5. Finish with a knob of butter (unless you want to keep the dish vegan) and serve in bowls with chopped fresh coriander and a spoonful of greek yogurt, if desired.