Dal Chakolya

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) can pigeon peas (toor dal), drained
• 1.5 cups all-purpose flour
• 1 tablespoon all-purpose flour
• salt to taste
• 1 cup water, or as needed

Steps

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