Mix all the ingredients in a bowl and knead with water into the dough. I prefer it to be stiff but soft enough to roll out.
For The Dal:
Wash and drain the dal. Pressure cook for 3 whistles and let the steam come down naturally before opening the lid.
Mix the cooked dal with water in a deep bowl and blend until smooth using a hand blender.
Add more 2½ cups of hot water, add the salt, kokum, lemon juice, jaggery, garlic- ginger-green chilli paste, and chilli powder, curry leaves and turmeric powder, mix well.
Cook on a medium flame for 10 to 15 minutes stirring occasionally.
Meanwhile, get the tempering ready; heat the ghee and oil in a small pan add mustard seeds and jeera. When they splutter, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds.
Add this tempering to the dal, mix well and cook on a medium flame for 2 to 3 minutes, stirring occasionally. Set aside.
To put Together the Dal Dhokli:
Just before serving, boil the dal.
Meanwhile, make 5 balls of the dough and roll out into a thin circle using a little whole wheat flour for rolling.
Cut each chapati into diamond or square shapes.
Add the pieces or dhoklis to the dal one by one. (Else, you will have a big fat lump of dough in the dal.
Add coriander and ghee mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve immediately with ghee.
Add more water if the dal thickens while simmering.
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