Chakolya/Varan Fal /ndian Pasta

Ingredients:

For Amti /Curry :
1)1/2 cup toor Dal (Pigeon Pea/Pulses)
2) 2 tsp. or to taste red chilli powder
3)1 tsp. or to taste Goda Masala
4)3 tsp. tamarind juice (or to taste)
5)1 tbsp. jaggery
6)Salt to taste
7)Coriander leaves finely chopped
8)Dollop of homemade ghee (toop)

For tempering
2 tbsp. oil 
1 tsp. mustard seeds
1/2 tsp. cumin seeds
1 tsp. asafoetida
1 tsp. turmeric powder


For Chakolya Dough :
1/2 cup Wheat flour (Chapatti atta)
pinch of salt
1 tsp. oil for kneading
Water for kneading

Method:
1)Frist cook the toor dal (with water) in pressure cooker giving 3-4 whistles.After whistles wait for Cool down pressure cooker. 
2) knead the wheat flour along with salt, oil and water with consistency similar to Chapatti dough. 
3)After cooling down pressure cooker Whisk Cooked Toor dal thoroughly with ravi or big Spoon. 
4)Heat oil in a cooking pot, add mustard seeds, cumin seeds. As both seeds crack up add asafoetida and turmeric powder. 
5)Now add the cooked dal,chilli powder, goda masala, salt, jaggery,and tamarind juice. 
6)Mix well and add a more than cup of water to reduce the consistency. Bring it to boil. 
7)Divide the dough in to 2-3 equal portions, dust with some flour and roll each portion not very thin round.
8)Cut it into 1x1 inches diamonds or squares. 
9)Slide all squares/diamonds into the boiling amti. Let it cook for next 15 min. Keep stirring in between to avoid sticking to bottom. 
10)Serve hot with coriander leaves and dollop of homemade ghee & Papad,Curdai.