Pressure cook the dal and peanuts separately in a cooker till 5-6 whistles. You can soak the peanuts for 15 minutes if you want.
In a wide vessel add the wheat flour, salt, asafoetida, turmeric powder, red chili powder and knead this into a soft dough by adding water to this.
Cover this and keep it aside. In a pan add oil and ghee and add in the cumin seeds, bay leaf,cinnamon, mustard seeds, jeera, curry leaves and red chili. Mash the toor dal and add 1 cup of water to this and add it to the pan.
Boil it for few minutes. Keep the flame low. Add the red chili powder, coriander powder, jeera powder, turmeric powder and salt. Add 1 more cup of water and add deseeded finely chopped tomatoes.
Add the jaggery | sugar to this. Mix well and let this boil. Keep the flame very low.
This dal will be very thin, but it will thicken once we add the dhokli to this. Now take a small lemon size dough and dust it with dry flour. Roll this into a roti. Do not make it thick. Roll it like how we make for chapathi | phulka
Cut them into diamonds or squares. I used a pizza cutter to cut this. You can use a sharp knife to cut this.
Sprinkle little flour to this and add the cut roti pieces to the dal.
Cover this and boil it in a low flame for 7-8 minutes. Keep stirring in between. Add the dhoklis in batches. If you add all together it will get stick to each other. Once done add the finely chop the coriander leaves and garnish with peanuts.
Dal dhokli is ready. Always serve this piping hot. Generally they serve this with papad, pickle and buttermilk.
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