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
• 1.5 cups all-purpose flour
• 1 tablespoon all-purpose flour
• salt to taste
• 1 cup water , or as needed

Instructions

1. 1 Heat 2 tablespoons vegetable oil in a skillet over medium-low heat. Stir in cumin seeds and coconut garlic paste, then add tomato. Mix in turmeric and chili powder until well combined.
2. 2 Add 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, mix 1 1/2 cups plus 1 tablespoon flour with a pinch of salt. Mix in a little water at a time, just enough so it holds together. Knead until smooth and then shape into balls. Flatten balls with a rolling pin, then cut them vertically and horizontally into small squares or diamond shapes; these are your chakolya.
4. 4 Add chakolya to the dal in a single layer and drizzle with a little oil. Cover and simmer for 5 to 8 more minutes.

Nutrition per serving