Split pigeon pea (toor dal/arhar dal), soaked
Whole wheat flour (atta)
Gram flour (besan)
1 1/2 teaspoons
Red chilli powder
Dried red chillies
Fenugreek seeds (methi dana)
Jaggery (gur), grated
Green chilli paste
1 1/2 teaspoon
Onion , finely chopped
Fresh coriander leaves, chopped
Drain dal and pressure cook it with 2 cups water, salt and ½ tsp turmeric powder till 3-4 whistles are given out.
Open the lid of the cooker when pressure reduces completely and mash the dal with a hand blender.
Add peanuts and simmer. Add salt, remaining turmeric powder, ½ tsp red chilli powder and 1 pinch of asafoetida to atta and mix well.
Add oil and enough water and knead into a stiff dough. Divide into equal portions and shape into balls.
Heat 3 tbsps ghee in a deep non stick pan. Chop red chillies into small pieces and remove seeds.
Add remaining asafoetida, fenugreek seeds, mustard seeds, curry leaves and red chillies to ghee and sauté till fragrant.
Add cooked dal and mix. Add 2 cups water and mix and let it simmer.
Add jaggery, remaining red chilli powder, green chilli paste and mix.
Roll out the dough balls as thinly as possible and cut into diamonds.
Add these to the dal and simmer till the dhoklis get cooked.
Pour into individual bowls, drizzle some desi ghee, a little onion and little coriander leaves on top of each, squeeze lemon and serve hot.