Dhal Dhokla is a traditional Indian recipe (from Gujarat) for a classic curry of yellow pigeon peas in a spice base coloured and soured with kokam (mangosteen). The full recipe is presented here and I hope you enjoy this classic Indian version of: Dhal Dhokla.
Wash the pigeon peas, bring a pan of water to a boil, add the pigeon peas and cook for about 5 minutes, or until tender (but not mushy) then drain. In the meantime, steam the peanuts for about 10 minutes, or until soft.
Combine the cumin seeds, mustard seeds, fenugreek seeds, curry leaves, cloves, cinnamon and chillies in a pan with the kokam, ghee, tomato, jaggery, ground turmeric, chilli powder, asafoetida and cooking oil. Mix to combine, season to taste with salt, add the cooked peanuts and yellow pigeon peas then bring the mixture to a simmer. If it looks too thick add a little water then bring to a simmer again, cover the pan and cook for 10 minutes.
Turn into a warmed bowl, garnish with shredded coriander leaves and serve hot, accompanied by flatbreads. This goes well with thepla.
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