-
1
Combine arhar dal, moong dal, 750ml water, cinnamon stick, bay leaf, and turmeric in pot; bring to boil, skim impurities, reduce to gentle simmer for 35 minutes until lentils are completely soft and soup thickens slightly; season with salt.
-
2
For dhokli: mix whole wheat flour, chickpea flour, salt, and turmeric in bowl; add 15ml oil and 40ml water gradually, mixing to form soft, pliable dough; knead 2 minutes until smooth, let rest 10 minutes covered.
-
3
Roll rested dough into 3mm thickness between parchment sheets or on oiled surface; using knife or fluted pasta cutter, cut into irregular 4×2cm rectangles or rhombuses.
-
4
Heat 30ml oil in separate pan over medium heat; add sliced onion, cook 6 minutes until golden; add garlic and ginger, cook 2 minutes; add green chillies, cook 1 minute further.
-
5
Stir in ground coriander, cumin, and asafoetida; cook 1 minute to bloom spices; pour this tempering into simmering dal, stir well.
-
6
Increase heat under dal to medium-high; bring soup to rolling boil; gently drop dhokli pieces one at a time into boiling soup, stirring occasionally to prevent sticking — do not add all at once as they will clump.
-
7
Simmer 12 minutes, stirring frequently, until dhokli pieces float and soup thickens further — final consistency should be thick, creamy, and soupy with visible pieces of pasta held suspended in dal.
-
8
Remove from heat; stir in fresh coriander and lemon juice; adjust salt and water if needed — soup should be cohesive but pourable; serve hot in bowls with dollop of ghee and sliced green chillies; dal dhokli is comfort food best eaten immediately.
