For the dough - In a bowl, mix together the whole wheat flour, salt and oil. Then add water, little at a time and knead a tight dough. Cover with a wet cloth and keep aside for 10 minutes.
For the stuffing - Blend together the soaked dal, ginger, garlic, green chilies and cumin seeds into a coarse paste. (Do not add any water). Add rest of the ingredients and keep aside.
Divide the dough into equal small balls. Roll each of them just like a poori. Place some of the stuffing and seal all edges with a fork. Make similar farre and keep aside.
In a pan, bring sufficient water to boil. Add some some salt and 1 tsp. oil. Gently drop the prepared farre and boil for 15 minutes.
When done, remove with a slotted spoon and keep aside. After it cools down, cut into pieces and keep aside.
For the tempering - Heat 2 tbsp. oil in a pan and temper with mustard seeds cumin seeds and curry leaves. After it stops spluttering, add chili powder and give it a stir.
Add the farre pieces and give it a toss. Stir fry for a minute and switch off the flame. Garnish with coriander leaves.
Serve as an appetizer with sauce or green chutney or as a tea time snack.
