Dal Chakolya

1. 1

   Heat 2 tablespoons vegetable oil in a skillet over medium-low heat. Stir in the cumin seeds and coconut garlic paste, then add the tomato. Mix in the turmeric and chili powder until well combined.

2. 2

   Add the pigeon peas and water. Mix well and season with salt. Cook over low heat until a slightly thickened gravy forms over the dal, 10 to 15 minutes.

3. 3

   Meanwhile, combine 1 1/2 cups plus 1 tablespoon flour with a pinch of salt. Add a little water at a time, just enough for it to hold together. Knead until smooth, then shape into balls. Flatten the balls with a rolling pin, then cut vertically and horizontally into small squares or diamond shapes; these are the chakolya.

4. 4

   Add the chakolya to the dal in a single layer and drizzle with a little oil. Cover and simmer for 5 to 8 more minutes.

• Calories 252.4 kcal Moderate
• Protein 5.14 g Moderate
• Carbs 40.66 g Moderate
• Total Fat 7.13 g Moderate
• Saturated Fat 1.02 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 21.04 mg Low Source
• Fiber 2.14 g Low Source
• Sugar 2.8 g Moderate
• Added Sugar 2.48 g Low Source
• Calcium 10.09 mg Low Source
• Iron 3.83 mg Good Source
• Potassium 57.08 mg Low Source
• Vitamin A 10.32 mcg_rae Low Source
• Vitamin C 1.63 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄