• 1½ Tbsp peanuts
• 1 Tbsp Ghee
• 1/2 tsp Mustard seeds
• 3/4 tsp Cumin seeds
• 4 cloves Garlic (finely chopped)
• 4 Curry leaves
• 3 Kokum 1½ tsp Jaggery (grated)
• 2 Tbsp fresh coriander leaves (finely chopped)

Method:

• Wash and soak toovar dal in two cups of water for half an hour.
• Mix whole-wheat flour and gram flour.
• Add salt, one-fourth teaspoon turmeric powder, red chilli powder, a pinch of asafoetida, oil and sufficient water to knead into a hard dough.
• Boil the dal with one and a half cups of water. Add peanuts and remaining turmeric powder to the dal when it is half done.
• Roll out thin rotis of the dough and cut into desired shape. Keep aside.
• Heat ghee in a pan, add mustard seeds, cumin seeds, asafoetida, garlic and curry leaves.
• Add this to the dal.
• Add four cups of water and kokum to the dal and when it starts boiling add jaggery.
• When jaggery has dissolved, add the dough strips and allow to cook, stirring occasionally so that the dough does not stick to the bottom of the vessel.
• Adjust salt and serve hot garnished with chopped coriander leaves.