For the dhoklis
Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, red chilli,dhaniya powder,asafoetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about ¼ cup of water.
Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling.Cut each roti into about 1-1/2 inch squares and make like flower shape and set aside.
Drain dal and pressure cook it with 2 cups water, salt and ½ tsp turmeric powder till 3-4 whistles are given out.Open the lid of the cooker when pressure reduces completely.
Combine the cooked dal and 1 cup of hot water in a deep non-stick pan and blend it well using a hand blender till smooth.Add more 2½ cups of hot water and mix very well.Add more water if the dal thickens while simmering.
Add peanuts, chilli powder,ginger, and jaggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.Add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally.
Prepare the tempering, heat the oil/ghee in a small pan, when ghee is moderately hot add the cumin seeds and mustard seeds, asafoetida, and red chilies and allow them to crack.
Add this tempering to the dal and serve hot.
