Wash and soak
toor daal 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.
