Wash and pressure cook toor dal. Wash and soak kokum in half cup water. Knead medium dough from dhokli dough ingredients. Once pressure releases, take out the dal from pressure cooker and blend it.
Add water in the blended dal. Add turmeric powder, red chilli powder, salt, jaggery, soaked kokum with water and bring it to boil. Add peanuts along with curry leaves, green chillies and ginger. After few minutes of boiling, temper the dal. For temper, heat ghee and oil together and add mustard seeds, cumin seeds, cloves, cinnamon, asafoetida and chilli powder. Add this tempering to the dal. Let the dal simmer on a low flame.
While the dal is boiling and simmering. Roll thin roti from dough and cut it into diamond shapes.
Add this dhoklis in boiling dal, one by one, keep stirring in between so that dhoklis do not stick.
Now again turn the heat to slow, cover the vessel, and let it cook. Stir occasionally.
When dhokli is cooked properly and flavours of kokum and all the spices are infused well, then turn off the heat.
Garnish with coriander and serve hot. Add ghee in generous quantity before serving.
