Add 1 cup soaked chana dal into pressure cooker, also add turmeric powder and salt. Mix well.

Cover and pressure cook dal on medium flame for 2 whistles.

Dal is properly cooked and granules hold its shape.

In a pan, add 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp black pepper, ½ tsp cloves, 3-4 bay leaf, 2-3 cinnemon sticks, 3-4 dry Kashmiri red chilli, 1 star anise, 1 tsp cardamom. Roast on low flame till spices become slightly aromatic.

Cool down slightly and grind it into fine powder. Keep it aside.

In a mixture jar, add 2 medium size onion and grind it into smooth paste. Keep it aside.

Then in mixture jar, add 2 medium size tomatoes, 1 inch ginger, 5-6 garlic cloves and 1 green chilli. grind it into smooth paste. Keep it aside.

Now in a bowl, add 3 tbsp besan and 1 cup water. Mix well and make lump free slurry and keep it aside.

Now in a pan, add 4 tbsp oil and grinded onion paste. Sauté till oil separate from its sides.

Then add tomato paste and salt. saute till oil separate from its sides.

Now lower the flame, add ½ tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, 1 tbsp prepared masala and some water. Saute masala till oil separate from its sides.

Then add besan slurry and mix well. Bring mixture to boil.

Now add boiled dal, 2 cup hot water and some salt. mix well.

Lower the flame and boil dal for 7-10 minutes, so masala flavor absorbs in dal.

Now add 1 tbsp lemon juice and some coriander leaves. Mix well.

Tasty chana dal is ready.

In a mixing bowl, add maida, wheat flour, salt, sugar and 1 tbsp ghee. Mix well.

Now add water gradually and make medium-soft dough.

Cover and rest dough for 10 minutes.

Then knead dough again and smooth it.

Take a small portion of dough and roll it into medium size and medium thick puri.

Fry puris on medium-high flame till it become slightly brown from both the sides.

In a bowl, add dal and garnish it with chopped onion and coriander leaves.

Serve with fluffy puri and fried chilies.