PREPARATION

1. In a pot, add 120 grams soaked split pigeon peas, 660 milliliters water, 1 teaspoon salt, 1/4 teaspoon turmeric and mix it well.

2. Cover it with lid and cook till you hear 1 whistle. Remove the lid and mash the dal with masher. Keep aside.

3. In a mixing bowl, add 140 grams wheat flour, 2 tablespoons gram flour, 1/4 teaspoon turmeric, 1/4 teaspoon carom seeds, 1/2 teaspoon salt, 1 tablespoon oil, 80 milliliters water and

knead it into a smooth soft dough.

4. Rest the dough for 10 - 15 minutes.

5. Divide the dough into equal portions and roll out it into a thin circle using a little whole wheat flour for rolling.

6. Cut it into square shape and keep aside.

7. Heat 2 tablespoons oil in a heavy skillet, add 1/4 teaspoon mustard seeds, 1/4 teaspoon cumin, 1/8 teaspoon asafoetida, 2 dry red chili and stir well.

8. Add 1 teaspoon ginger garlic paste and saute for 2 - 3 minutes.

9. Then, add 2 tablespoons peanuts and mix well.

10. Now, add 100 grams tomato and saute till it turns soft and pulpy.

11. Add 1/2 teaspoon red chili and mix well.

12. Now, add the cooked dal, 1 tablespoon jaggery, 1 tablespoon lemon juice and mix it again.

13. Add the dhokli and mix well.

14. Cover it with lid and cook for 10 minutes.

15. Garnish with coriander.

16. Serve hot with roti.