Wash Toor dal thoroughly and soak in 500g water for 30 minutes. Drain the water.
2
Pressure cook the soaked Toor dal with 700g fresh water and 2g Turmeric powder for 3-4 whistles until soft. Mash lightly with a spoon or whisk.
3
For the dhokli dough, combine Atta flour, 3g Turmeric powder, 3g Red chili powder, 5g Salt, 10g Oil, and 20g Ghee in a mixing bowl. Gradually add water and knead into a firm, smooth dough. Cover and let it rest for 15 minutes.
