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Dal Chakolya
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Tempered dal topped with crunchy diamond-shaped chakolya bits, a delicious Maharashtrian comfort dish.
Ingredients:
  • 2 tablespoons vegetable oil, or more to taste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coconut garlic paste
  • 1 tablespoon chopped tomato
  • 2 teaspoons ground turmeric
  • 2 teaspoons hot chili powder
  • 1 (15 ounce) can pigeon peas (toor dal), drained
  • 1.5 cups all-purpose flour
  • 1 tablespoon all-purpose flour
  • salt to taste
  • 1 cup water, or as needed
Instructions:
  • In a skillet, warm 2 tablespoons of vegetable oil over medium-low heat. Add cumin seeds and coconut garlic paste, followed by tomatoes. Stir in turmeric and chili powder until fully incorporated.
  • Stir in pigeon peas and water, then season generously with salt. Simmer gently until a luscious gravy coats the dal, about 10 to 15 minutes.
  • Combine 1 1/2 cups plus 1 tablespoon flour with a pinch of salt. Gradually add water until the mixture holds together. Knead until smooth, then shape into balls. Flatten with a rolling pin and cut into small squares or diamonds to create your chakolya.
  • Layer the chakolya over the dal, drizzle with a touch of oil, cover, and simmer for an additional 5 to 8 minutes.

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