Gujarati specialty, flour dhoklis in spicy lentil preparation

Ingredients:
Dhokli
1 cup atta (wheat flour)
1 tablespoon besan (bengal gram)
1/2 teaspoon ajwain (carom seeds)
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/4 teaspoon kasoori methi (dry fenugreek leaves)
1 tablespoon oil
Salt to taste
Water for kneading

Dal
1 1/4 cups tuwar dal
1/2 teaspoon turmeric powder
1 teaspoon mustard seeds
3-4 curry leaves
Pinch of asafoetida
2 green chilies
2 tablespoon crushed peanut
1/2 teaspoon red chilli powder
1 tablespoon tamarind pulp
1 tablespoon crushed jaggery
1/2 teaspoon garam masala
1 tablespoon oil
Fresh coriander leaves for garnishing
1 tablespoon grated coconut for garnishing
Salt to taste

Method:
1. Sieve flour, besan and add salt, turmeric powder, ajwain, red chili powder, kasoori methi, oil.
2. Mix well using your hands. Add water a little at a time and knead into a medium hard dough.
3. Wash tuwar dal and pressure cook with salt and turmeric powder until done, for about 3-4 whistles.
4. Heat oil in a kadhai or pan, add asafoetida, mustard seeds, curry leaves, green chilies and allow it to crackle.
5. Add peanuts, red chilli powder, garam masala and stir well.
6. Pour cooked dal.
7. Mix tamarind pulp, jaggery, water and mix well.
8. Roll out big rotis from the dough and cut them into pieces, add these pieces in boiling dal.
9. Boil for 10 minutes and remove.
10. Garnish with coconut and fresh coriander leaves.
11. Serve hot.

Cooking time: 35-40 minutes