Soak toor dal for at least 1 hour. Cook in a pressure cooker with salt and Turmeric powder in low flame till whistle blows 3-4 times.

Chop green chili, carrot, ginger and tomato into small pieces. In a kadhai, add oil and switch on the burner. When the oil becomes hot, add mustard seed, cumin seed, bay leaves and allow them to flutter. Add chopped green chilis, carrot and ginger and saute for 2-3 minutes. Then add chopped tomato and saute for 2mins more.

In a bowl, take 1cup whole wheat atta, 1tsp salt and 1tsp ajwain and mix well. Add water and make a smooth dough of medium consistency. Keep it aside for 15mins. Make 4 round balls from the dough. With roller pin, make round flat rotis with little thickness. Cut into small square pieces. Now fold each piece crosswise as shown below. In the kadhai, add boiled dal and cook in medium flame. Once the dal starts boiling, add Pithi one by one into the hot dal.

Cook for at least 15mins in low flame under occasional stirring. Once the Pithi are well cooked, switch off the burner and transfer into a serving bowl. Temper it with ghee, cumin seed, ajwain and asafoetida powder. Sprinkle chopped coriander leaves over it. Serve it hot and fresh with lemon chili pickle.