How to Make It
Sift together flour, salt, and spices. Fold in ghee.
Add water to form a pliable dough. Divide dough into four, and roll each portion into a 6” round. Prick each round with a fork to prevent them from puffing up while frying.
Over high heat, bring oil to 320°F. Fry, one at a time, until crisp and golden.
Soak lentils for 1–2 hours. Drain and rinse.
Heat ghee in a heavy-bottomed pan over medium flame. Saute onions, ginger, garlic, and chilies for ten minutes, or until onions are translucent.
Add lentils and spices (turmeric powder, cumin powder, coriander powder, asafoetida, and salt) and 2 ½ cups water. Bring to a boil. Reduce flame to low and simmer for 30 minutes, or until lentils are soft.
Add tomato and tamarind pulp and cook for an additional five to ten minutes. Remove from heat.
In a small pan over a low flame, heat ghee. Add cumin seeds. They will splutter! When they stop, pour tempering mixture into lentils.
Garnish with coriander leaves.