Take 1 cup of tuvar dal and wash it thoroughly. Add some hot water and soak the dal for 10–15 minutes.

Now discard the soaking water and add the soaked dal to a pressure cooker. Add 3 cups of water, ½ tsp turmeric powder, and salt to taste. Mix well. Place a stand in the center of the cooker and keep a bowl containing 3 tbsp peanuts and some water on it. Also place 2 raw potatoes in a plate inside the cooker. Cover with the lid and pressure cook on medium flame for 5 whistles.

Once the pressure releases naturally, remove the boiled potatoes and boiled peanuts from the cooker. Whisk the dal well until it becomes smooth in consistency.

In a mixing bowl, add the mashed boiled potatoes. Add 1 tbsp ginger-green chilli paste, ½ tsp turmeric powder, 1 tsp coriander powder, ½ tsp red chilli powder, 1 tsp chaat masala, ½ tsp garam masala, salt to taste, 1 tbsp sugar, 1 tbsp lemon juice, and some coriander leaves. Mix well. The stuffing is ready.

Now, in another mixing bowl, add ½ cup water, salt to taste, a pinch of hing, ½ tsp ajwain, ½ tsp turmeric powder, ½ tsp red chilli powder, and 1 tbsp oil. Mix well.

Add 1 cup wheat flour and 1 tbsp besan. Mix well and knead into a medium-soft dough.

Take a medium-sized dough ball and roll it into a large thin roti. Cut the roti into small round puris. Prepare all the puris in the same way.

Now take one puri and apply some water on its edges. Place some stuffing in the center, make pleats, and seal the potli properly. Remove the extra dough from the top. Prepare all the potlis in the same way.

In a kadai, heat 3 tbsp ghee. Add ½ tsp mustard seeds, 1 tsp cumin seeds, 3–4 cloves, ½ inch cinnamon, 2 dry red chillies, a pinch of hing, and some curry leaves. Sauté for a few seconds.

Then add 1 tbsp ginger-green chilli paste, ½ cup tomatoes, and salt to taste. Sauté until the tomatoes become slightly soft.

Now add ½ tsp turmeric powder and 1 tsp red chilli powder. Mix well.

Add the boiled dal and mix well. Add 3 cups of hot water and adjust the consistency.

Now add ½ tsp garam masala, 2 tbsp jaggery, and 2 tbsp tamarind pulp. Mix well.

When the dal starts boiling, gently add the potlis. Mix carefully, cover the pan, and cook for 10 minutes on medium flame.

Once the potlis are properly cooked and start floating on the dal, switch off the flame. Add 1 tsp lemon juice and mix well.

Garnish with coriander leaves and drizzle some ghee on top.

Serve the hot dal potli in a plate. Garnish with chopped onions, chopped tomatoes, masala sing, and sev.