Wash the tuvar dal and soak it for half an hour.

Cook the dal in a pressure cooker with water, salt, and turmeric powder for four whistles on medium flame.

Heat ghee in a pan and add cumin seeds, mustard seeds, fenugreek seeds, cloves, cinnamon stick, dry red chilies, curry leaves, and hing. Fry for 15-20 seconds.

Add green chilies, tomato, tamarind pulp, jaggery, peanuts, coriander powder, cumin powder, turmeric powder, Kashmiri red chili powder, and salt. Mix well.

Add the cooked dal and hot water to the tadka mixture. Stir and simmer for a few minutes.

In a bowl, mix wheat flour, gram flour, salt, Kashmiri red chili powder, carom seeds, asafoetida, and oil.

Add water gradually to form a soft dough. Roll out the dough and cut into small pieces or strips.

Add the dhokli pieces to the simmering dal and cook until the dhokli is soft and cooked through.

Garnish the dal dhokli with coriander leaves and serve hot.