Indian cuisine · Breakfast & Eggs

Chakolya

Rajasthani wheat-dough diamonds cooked soft directly in a spicy lentil sauce.

Ingredients · for 4 servings

• 250 g wheat flour (type 550)
• 200 g red lentils
• 2 onions
• 3 tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 1 pinch asafoetida (hing)
• 3 tbsp ghee
• 1/2 bunch coriander

Instructions

1. Mix the flour, 1 tsp salt, 1/2 tsp turmeric and 1 tbsp ghee and knead with about 120 ml water into a firm dough; let rest covered for 20 min.
2. Wash the red lentils and cook uncovered in 1.2 l water with the remaining turmeric for 15 min. until they fall apart and the broth turns cloudy yellow.
3. Heat the remaining ghee in a wide pot, toast the cumin and asafoetida for 30 sec., add the finely chopped onions and fry for 6 min. until golden-brown.
4. Fry in the ginger-garlic paste, chili powder and ground coriander for 1 min., add the diced tomatoes and reduce for 6-8 min. until the fat separates at the edge.
5. Roll the dough out paper-thin and cut into diamonds of about 3 cm; pour the cooked lentils into the masala, bring to a boil and slide the diamonds in one by one.
6. Simmer gently uncovered for 10-12 min. until the diamonds are soft and glossy and the sauce thickens, season with salt and serve hot sprinkled with plenty of coriander.