Watch this video to find out how to make this recipe. Click to subscribe for more recipe. DAL DHOKLI Ingredients 1 cup split pigeon peas, soaked � cup whole wheat flour + for dusting � cup gram flour A pinch + � teaspoon asafoetida 1� tablespoons roasted peanuts + for garnising � teaspoon turmeric powder 1 teaspoon red chilli powder Salt to taste 1 tablespoon oil 1 tablespoon ghee 1 teaspoon mustard seeds � teaspoon fenugreek seeds 8-10 curry leaves 2 dried red chillies 1 teaspoon green chilli paste 2 teaspoons grated jaggery Juice of � lemon Chopped onion for garnishing Chopped fresh coriander leaves for garnishing Method 1. Pressure cook drained pigeon peas with � teaspoon turmeric powder, a pinch asafoetida, peanuts and � cup water until 4-5 whistles or the pigeon peas are soft. 2. Mix together the whole wheat flour, gram flour, � teaspoon asafoetida, remaining turmeric powder, chilli powder, salt and mix well. Add sufficient water and knead into a stiff dough. Add 1 tablespoon oil and knead again. 3. Divide the dough into 2 equal portions. Dust worktop with some flour, roll out each portion to make large thin discs and cut each disc into diamonds. 4. Mix the cooked pigeon peas. 5. Heat ghee in a deep non-stick pan. Add mustard seeds and let it splutter. 6. Add fenugreek seeds, remaining asafoetida, curry leaves, broken dried red chillies and saut� for 30 seconds. Add green chilli paste and saut� for 30 seconds. 7. Add cooked pigeon peas mixture and mix. Add � cup water and mix. Add jaggery, mix and cook till mixture boils. 8. Add the diamond pieces and lightly mix. Add � cup water and salt, mix, cover and cook for 5-7 minutes. 9. Switch off heat, add lemon juice and mix. 10. Serve hot garnished with onion, coriander leaves and peanuts. Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor