### TranslatedIngredients: 3/4 cup Whole Wheat Flour,1/4 cup Gram flour (besan),1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),4 sprig Coriander (Dhania) Leaves - finely chopped,1 cup Green Moong Sprouts - steamed,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 inch Cinnamon Stick (Dalchini),1 Kokum (Malabar Tamarind),2 tablespoons Jaggery - powdered,2 tablespoons Raw Peanuts (Moongphali),1 tablespoon Coriander (Dhania) Leaves - finely chopped,1/2 tablespoon Lemon juice,Salt - to taste,1/2 teaspoon Cumin seeds (Jeera),1/2 teaspoon Mustard seeds,2 Green Chillies - slit,1 sprig Curry leaves,1/4 teaspoon Asafoetida (hing),2 tablespoon Ghee ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Gujarati Recipes﻿ ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Dal Dhokli Recipe With Sprouted Moong Dal, we will first make the dal. To Make The DhokliIn a large mixing bowl, combine the wheat flour, gram flour, red chilli powder, turmeric powder, salt , and coriander leaves. Add water little by little and make a firm and smooth dough. Dust the dough in flour and roll out the dough into a large circle and cut the dough into desired shape (either into strips or into a flower using a cookie cutter).Keep the dhokli aside.To Make Dal DhokliInto a pressure cooker, add the sprouts, turmeric powder, salt, cinnamon stick, kokum , jaggery, salt and 2 cups of water.Close the pressure cooker and pressure cook for two whistles.Turn off the heat and allow the pressure to release naturally. Once we open the pressure cooker, add in the lemon juice and coriander leaves, check the salt and spices. Add 1 cup of water to the dal and then turn the heat back on to high heat until it come to brisk boil.Once the dal comes to a boil, add the dhokli into the dal and allow it to simmer and get cooked in the dal. This will not take more than 5 minutes to cook the dhokli. Adjust the consistency of the Dal Dhokli, by adding more water if required. In the meantime, in a tadka pan heat a tablespoon of ghee. Add the mustard seeds, cumin seeds and allow it to crackle. Once it crackles, add the green chilies, curry leaves and add to the add.Finally squeeze in the lemon and stir in the coriander leaves and serve. Serve the Dal Dhokli With Sprouted Moong Dal topped with melted ghee and Kachumber Salad, papad, for a simple sunday lunch.  