Dal Dhokli (Dal With Spiced Wheat Flour Dumplings)

1. For the Dal: Place toor dal in a large bowl and cover by 2 inches with cool water. Using your hands, vigorously swish toor dal until water turns cloudy, about 30 seconds. Using a fine-mesh strainer, drain toor dal, discarding the cloudy water.

2. In a medium pot or Dutch oven, combine toor dal, 4 cups (946 ml) water, and 1 tablespoon kosher salt, and bring to a boil over high heat. Reduce heat to medium-low and simmer, skimming any foam that collects at the top, until peas are soft and break apart easily when pressed between your fingers, about 45 minutes.

3. Add tomato, turmeric, and 2 cups water, stirring to combine. (Toor dal should be covered with water by 1/2 inch. If the peas look dry and are beginning to stick to bottom of pot, add enough water to cover by half an inch.) Increase heat to medium and simmer, stirring occasionally, until the tomato has softened and completely broken down, 10 to 15 minutes.

4. Add Kashmiri chile powder, cayenne pepper, coconut, tamarind, and jaggery. Using a wooden spoon, break up block of tamarind. Simmer until jaggery has completely dissolved and tamarind starts to break down, 5 to 8 minutes. The soup should be thin and watery. Remove from heat; set aside.

5. For the Dhokli: In a medium bowl, whisk flour, salt, turmeric, chile powder, and ajwain seeds to combine. Transfer flour mixture onto a clean work surface. Make a well in the center about 3 inches wide. Add ghee and 1/3 cup water, and using your hands or a fork, gradually incorporate flour into water until a wet, sticky dough forms.

6. Using a dough scraper, scrape excess dough from fingers and knead until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.

7. Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45°  and repeat. Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly using a spray bottle.

8. Wrap ball of dough tightly in plastic wrap and rest at room temperature for 30 minutes.

9. To Roll the Dhokli: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap rested dough and cut into quarters. Set one quarter on work surface and re-wrap remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2 inch thick.

10. Set pasta maker to widest setting and pass dough 3 times through the machine at this setting. (Alternatively, pasta can be rolled on a lightly floured surface using a rolling pin.)

11. Place dough on a lightly floured work surface. Fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds. Using a rolling pin, flatten dough to 1/2-inch thick. Pass through the rollers 3 additional times.

12. Narrow the setting by 1 notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until delicate and elastic to the touch, and slightly translucent.

13. Place rolled dough onto a work surface lightly dusted with flour; sprinkle dough with flour as necessary to prevent sticking. Using a pizza cutter or knife, cut dough into 40 to 50 1 1/2- to 2-inch squares or diamonds. Line a rimmed 13-by-18-inch baking sheet with parchment and lightly dust with flour. Transfer prepared pasta to baking sheet.

14. Combine Dal and Dhokli: Bring the dal to a rolling boil. If dal has thickened slightly and is no longer watery, add up to 1 cup water to thin out. Gently drop the dhokli into the dal a few at a time, stirring as needed to prevent them from sticking, until all dhokli is in the pot. Cook dhokli until they start to float to top and are al dente in texture, 6 to 8 minutes. Season dal to taste, then add cilantro and stir to combine. Remove from heat; set aside.

15. For the Tadka: In a small bowl, combine asafoetida, mustard seeds, cumin seeds,  fenugreek seeds, and cloves. In small saucepan or skillet, heat ghee over high heat until it just begins to smoke. Reduce heat to medium, and carefully add asafoetida, mustard seeds, cumin seeds, fenugreek seeds, and cloves. Cook, allowing seeds to sizzle and pop, 10 to 15 seconds. Add bay leaf and cook, stirring constantly, until it sizzles, about 5 seconds more. Immediately pour tadka over daal and stir to incorporate.

Special Equipment 

Medium pot or Dutch oven, pasta maker (or rolling pin), small saucepan or skillet

Note 

Toor dal can be purchased online or at South Asian grocery stores. If soaking, place toor dal (split pigeon peas) in a large bowl and cover with 2 inches of cool water, and let soak for at least 2 hours or up to 12.

Tamarind pulp comes from the pod of the tamarind fruit and delivers a deep, tangy-sweet acidity that’s unlike any other souring agent. Look for a dark brown, sticky block or paste with a clean, fruity aroma—avoid tamarind concentrate and anything that smells fermented or overly sharp. You can find it at Indian and Southeast Asian grocery stores, Middle Eastern markets, or the international aisle of larger supermarkets. If using a block or pods, soak in warm water and strain to remove seeds and fibers for a smooth paste.

Carom seeds are tiny, ridged seeds with a bold, thyme-meets-oregano aroma and a warm, slightly peppery bite. Look for small, light brown seeds that smell sharp and herbaceous when crushed. You’ll find them at Indian grocery stores, South Asian spice shops, or the international aisle of well-stocked supermarkets. If you can't find carom seeds, omit them.

Make-Ahead and Storage 

Toor dal can be made up to 4 days in advance and, once cool, refrigerated in an airtight container. Toor dal can be frozen without the pasta in an airtight container for up to 1 month. To thaw, place in fridge overnight.

The dhokli can be rolled and shaped up to 1 day in advance. Arrange dhokli on a lightly flour parchment-lined rimmed baking sheet, tightly wrap with plastic, and refrigerate until ready to use.

Dal dhokli is best eaten on the day it's made, but leftovers can safely be stored in the refrigerator for up to three days. Remove pasta from dal and store in separate airtight containers.