Dal Dhokli

Thick strips of spiced wheat flour dough (seasoned with ajwain, turmeric, and red chilli) dropped into bubbling toor dal and simmered until the dough pillows soften completely and absorb the lentil broth — a one-pot Kathiyawadi-Gujarati meal that blurs the line between dal and a pasta dish. The dhokli strips swell and become intensely flavoured from the dal, while the dal itself thickens around them. Finished with a ghee-mustard tempering.