Wash and soak the toor dal/ arhar dal/split pigeon pea for 2 hours. Now after the dal is soaked well, put the dal in the pressure cooker pan and add chopped tomatoes and grated ginger. Put water around 2-3 cups to cook the dal. Close the pressure cooker with lid and pressure cook for 4-5 whistles on high heat and 2 whistles on low heat. Let the pressure cooker cook by itself.
Once the pressure cooker is cooled, open the lid and blend the dal with the stick blender till smooth.
Now put the blended dal in a big pot. Add around 5 -6 cups of water and add turmeric powder, red chili powder, coriander cumin powder, salt and pickle masala.
Add peanuts in it.
Add jaggery and mix well and put the dal to boil.
The dal is boiling.
Now prepare tadka (tempering). Heat oil in a small pan (vaghariyu). Add cloves and cinnamon.
Add mustard seeds, cumin seeds. When they crackle add dry red chili and curry leaves. Mix well.
Add asafoetida and pickle masala . Mix well.
Pour the tempering over the boiling dal.
Mix well and let the dal boil. Now simmer and let the dal boil.
Meanwhile while the dal is boiling make the dhokli. Make around 6 big balls from the dough. Take one ball on a board and flatten it and dust it with wheat flour.
With the help of rolling pin, roll into a very thin big circle of around 12 inch diameter. With a help of sharp knife or pizza cutter, cut the circle in small diamonds as shown or you can cut into squares. Remove the cut wheat sheets into a plate and dust the flour on top of the sheets. Similarly make wheat sheets with remaining balls.
Now put the cut diamonds into the boiling dal one by one. (the dal should be boiling otherwise the wheat sheets will stick with each other).
Add all the wheat sheets and let the dal boil for around 8-10 minutes or till the wheat sheets rise on the top of the dal. (If necessary add more water).
Add lemon juice and ghee and mix well. The dal dhokli is ready to serve.
Serve the piping hot dal dhokli with ghee and enjoy it hot!!.