For the dhoklis

Combine all the dhokli ingredients in a deep bowl and knead semi-stiff dough using enough water.

Cover the dough with a lid and keep aside for atleast 15 minutes.

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

Cut each chapati into diamond or square shapes and keep aside.

In a big vessel boil 5-6 glasses of water when water comes to boil add pieces of chapati or rolled dough.

Cook on medium flame for around 15-20 min. Stir occasionally.

After 15-20 min. Take out Dhoklis from water in a plate and keep aside.

For the dal

Clean, wash and drain the dal.

Combine the dal and 3 cups of water in a pressure cooker and pressure cook for 5-6 whistles or until dal become soft.

Allow the steam to escape before opening the lid.

After opening lid blend dal properly using hand blander or madhani till smooth.

Add more 2 cups of hot water and mix very well.

For tadka place pan on the flame, heat ghee and oil add mustard seed, asafoetida and cook for 1-2 second.

Now add finely chopped green chilli and curry leaves and cook for around 30 sec.

Add finely chopped onions and cook until onion become golden brown.

Add finely chopped tomatoes and cook until become soft.

Add salt, chilli powder, turmeric powder chilli powder and mix it well and cook for 4-5 min. On low flame, while stirirng occasionally.

Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle.

Add this tempering to the dal, mix well and cook on a medium flame for around 10 minutes, while stirirng occasionally.

Add dhoklis add mix it well. And cook for 10 -15 min. Add garam masala mix and cook for 2-3 min.

Add lemon juice, mix it well.

Switch off the flame.

Garnish with coriander leaves and chopped onion.

Serve hot.