Dal dhokli

Ingredients

• 250g toor dal (pigeon peas)
• 3 tsp grated jaggery (or soft brown sugar)
• 15 redskin peanuts
• 1 tbsp coarsely grated coconut
• 3 pieces of dried mangosteen
• 3 green chillies, finely chopped (with seeds)
• ¾ tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp turmeric
• ¼ tsp garam masala
• ½ tsp finely chopped green chilli (with seeds)
• 2 tsp finely grated ginger
• 10g salt
• 1 dried red chilli
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• A pinch of asafoetida powder
• 8 curry leaves
• 10g fresh coriander, roughly chopped
• 200g cherry tomatoes, quartered
• 1 tbsp tomato puree
• 170g chapatti flour
• 45g gram flour
• 45g rice flour
• A small pinch of garam masala
• A pinch of turmeric
• 1 tsp sesame seeds
• ½ tsp fine salt
• 2 tsp finely grated fresh ginger
• 1 tsp finely chopped green chilli (with seeds)
• A small handful of coriander, roughly chopped
• 2 tbsp olive oil
• 100g frozen garden peas, defrosted
• A knob of salted butter