Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.cover the dough and keep aside for 15mins.
Divide the dough into 5 equal portions and roll out each piece into a 8 diameter thin circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook each chapati lightly from both the sides. Cool and cut each chapati into square shape and keep aside.
For dal: clean wash and soak for 2 hours and drain the dal. Combine the dal and 3 cups of water, salt and turmeric powder in a pressure cooker and cook for 3 whistle.
Blend it well using a hand blender till smooth.
Add more 2 1/2 cups of water and mix well. Now add finely chopped tomato, peanuts, lemon juice, jaggery, ginger-green chilli paste and curry leaves.
Also add red chilli powder and mix well cook on a medium flame for 10-15 minutes, 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, cloves and allow them to crackle.Add the asafoetida, red chilli powder and sauté on a medium flame for few seconds.
Add the dal and mix well also add dhokli and cook on a medium flame for 2 to 4 minutes, while stirirng occasionally. Keep aside.
Serve dal dhokli with ghee.
