Heat oil or ghee in a pressure cooker or heavy pot. When mustard seeds pop, add cumin, optional methi seeds, hing, curry leaves, and optional dry red chili.

Cook tomato until soft, 3 to 4 minutes. Add rinsed tuvar dal, turmeric, coriander powder, optional red chili powder, salt, and 3 cups water. Pressure cook for 3 whistles on medium heat and natural release, or simmer covered until dal mashes easily, 35 to 45 minutes.

Mash lightly with a spoon or pulse briefly with an immersion blender if you want a smoother base. Thin with hot water until noticeably soupier than you want the final dish (dhokli absorbs liquid). Stir in optional jaggery or sugar. Taste salt and tang; add a squeeze of lemon if you want a brighter base.

Rub oil into atta, salt, turmeric, and ajwain until crumbly. Add water a tablespoon at a time and knead 4 to 5 minutes into a smooth, firm dough. Rest covered 10 to 15 minutes.

Divide into three portions. Roll each on a lightly floured board to about 2 mm thickness. Cut into diamonds or squares; dust between layers so pieces do not stick.

Bring thinned dal to a gentle boil in a wide pot. Drop dhokli in batches, stirring gently after each so nothing clumps on the bottom.

Cover partly and simmer on low 18 to 25 minutes, stirring occasionally with a flat spoon. Add hot water in small splashes if the pot thickens too fast. Dhokli is done when swollen, edges look soft, and a piece has no raw flour in the center.

Optional second tadka: heat ghee or oil, sizzle cumin, fry peanuts until golden, add coconut for a few seconds, pour over the dal dhokli. Garnish with cilantro and lemon. Serve hot.