To make the dhokli dough, in a large mixing bowl add 1 cup whole wheat flour, ½ tsp turmeric powder, ½ tsp asafoetida, salt to taste. Mix the dry ingredients. Add a little water at a time, mix and knead to bring the flour together into a dough. Once all the flour has come together, drizzle 2 tbsp oil over the dough and continue kneading for 3 to 4 minutes until the dough is smooth and soft. Let the rest.

To make the dal, preheat a pan, add 1 tsp oil and let it heat. Then add 1/2 tsp mustard seeds, ½ tsp cumin seeds and allow to crackle.

Add in ½ tsp grated ginger, ¼ cup chopped or grated tomatoes, 1 bay leaf torn, 5 curry leaves and 1 inch cinnamon stick. Stir till tomatoes soften. Then add ½ tsp turmeric powder, ¼ tsp asafoetida, ½ tsp red chilli powder or according to taste and 1 cup cooked smooth toor dal. Stir to combine all the ingredients well.

For 1 cup of cooked dal add 4 cups of water to the pan to make a thin dal. Add salt and stir well. Add ¼ cup roasted or steamed peanuts and2 tbsp jaggery. Bring to a boil. Adjust the consistency of the dal. Turn the heat to low and allow the dal to simmer so that all the flavours can combine well with the dal.

Make the dhoklis by making small portions of the dough. Dust a flat surface and the balls of dough and roll each one out to make a thin circle. Dust the rotis to prevent it from sticking. Cut into 2 inch strips.

Bring the dal to a boil and slide the dhoklis into the dal. Allow it to boil for 3 to 4 minutes. When the dhokli is cooked it will tend to rise up to the surface of the dal. Taste a piece to check that it is not raw. Turn off the heat.

Add chopped coriander leaves and squeeze lemon juice into the dal.

Serve the dal in a soup plate and top with chopped onion and ghee.