For Gravy:
Split Green Gram – 1 cup, with skin
Turmeric Powder – 1/4 tsp
Chilli Powder – 1 tsp
Jeera Powder – 1/2 tsp
Dhania Powder – 1 1/2 tblsp
Salt as required
Bay Leaf – 1
Curry Leaves – few
Asafoetida Powder – little
Cumin Seeds – 1/2 tsp
Oil – 2 tblsp
Ghee – 2 tblsp
Garam Masala Powder – 1/2 tsp

For Dhokli
Wheat Flour – 1/2 cup
Turmeric Powder – 1/4 tsp
Jeera Powder – 1/2 tsp
Coriander Leaves – 1 tblsp, chopped
Oil – 1 tsp
Powdered Salt – 1 tsp

For Dhokli:
1. Mix turmeric, jeera powder, chopped coriander, salt and little oil with wheat flour.
2. Add enough water and knead like a chappathi dough.
3. Roll out like chappathis and cut into even sized square pieces (1 inch thickness)
4. Heat plenty of water in a broad vessel. When it stars boiling add cut pieces of dhokli and cook till just soft.
5. Strain excess water through a colander and keep dhokli pieces separately.

For Gravy:
1. Pressure cook split dal in enough water till just soft (one whistle).
2. Heat oil and ghee in a kadai. When it becomes hot add bayleaf, curry leaves, cumin seeds, asafoetida powder.
3. Stir for a minute and add dhania powder, red chilli powder, jeera powder, turmeric powder. Mix quickly and pour cooked dal and salt.
4. Cook for a few minutes, add dhokli pieces at the end and boil for 1-2 minutes.
5. Just before serving add melted ghee on top.

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