Ina big bowl mix flour and semolina.

Add 3-tablespoons ghee, baking powder, cumin seed, carom seed and salt. Mix.

Using little water at a time knead the flour mixture to a stiff but pliable dough.

Cover and set aside for half an hour.

Make medium sized balls from the dough. Press and make flat disks.

In a deep pan boil 2 litres of water.

When the water comes to a rolling boil add the dough balls one at a time.

Let the water boil and them time it for 16 minutes. As the dough cooks, they start floating. Gently toss the water on the dough and stir.

Transfer the boiled balls in a plate.

Bake them in the oven at 200°C till they turn brown. Or like me shallow fry on low-medium flame till golden brown

Wash and soak the dal in water.

Cook in the cooker with sufficient water for 3 whistles.

Switch off the gas and let the pressure come down naturally.

Meanwhile, grind the tomatoes, green chilli and one inch piece of ginger, fine.

Heat 1 ½ tablespoon ghee in a kadhai/wok.

Crackle the jeera add the hing/asafoetida.

Stir in turmeric powder and coriander seed powder.

Add the tomato mixture, red chili powder.

Fry stirring until the oil starts floating on top of the mixture.

Add the mix to the cooker along with 1/2 the dhania/ coriander

Bring to a boil and switch off the Dal.

Transfer to a bowl and garnish with the balance dhania/ coriander leaves. Add ghee too if you wish I did not.

Crumble the ball; add piping hot dal, ghee and some green dhania/ coriander chutney on top.

Enjoy!!!