*For the fresh masala grind together the following into a paste - 2u201d fresh ginger + 4 garlic cloves + 8 fresh green chillies or red chillies + 2u201d fresh yellow turmeric/ 1 1/2 tsp turmeric powder + 1 tbsp oil + 1 tbsp lemon juice. This makes 3 tbsp of fresh masala which can be refrigerated for 6 to 8 weeks or frozen in small single use quantities for longer.

Start the Daal. Wash the soaked daal and drain.

In a medium covered pan, add the daal, tomato, sweet potato, aubergine, salt and 4 cups water.

Bring to a boil. Cook covered, on moderate-low heat for about 30 minutes, till the daal is completely soft. Remove from heat. (If using a pressure cooker, add only 3 cups of water and cook for 10 minutes).

Mix with a hand-held or electric mixer till the daal and the vegetables are well blended and smooth.

Stir in the fresh masala, turmeric, chilli, coriander, cumin powders. Add the lemon juice, sugar/ jaggery and 6 cups of water. Mix well.

Add the kokam, peanuts, and coconut (if you wish), fresh chillies and curry leaves, and then set aside.

Make the Dhokalis next. In a medium bowl combine the flour, chilli and turmeric powders, carom seeds and salt. Mix well. Rub in the shortening.

Add the water and knead to make a pliable dough. Divide the dough into 6 equal portions. Lightly oil a rolling board and rolling pin.

Roll one portion of the dough thinly into a large circle, 10u201d u2013 12u201d in diameter. Cut into strips in two directions, creating diamond shaped pieces about 1 1/2 u201c wide.

Transfer the Dhokali to a tray or wax paper. Repeat with the remaining 5 portions of dough.

Now make the Daal Dhokali. Bring the Daal to boil, lower the heat and let it simmer.

Carefully add the Dhokali pieces to the simmering Daal. Stir gently, but frequently. After the Dhokali has been added, raise the heat and let it boil for about 5 minutes, stirring frequently.

The consistency of the Daal Dhokali can vary from family to family. For a thicker consistency, boil for a longer time. To make a thinner one, add 1/2 cup water or more as desired. Remove from heat.

Temper the Daal Dhokali. Put the ghee in a small covered pan on moderate-low heat.

When the ghee is hot, add the red chillies, fenugreek and mustard seeds. Cover the pan till the mustard seeds pop and the fenugreek seeds turn light brown.

Add the cumin seeds and let them brown. Sprinkle in the asafoetida powder. Pour this mixture into the Daal Dhokali, and cover to prevent splattering.

Add the coriander leaves and mix. Top with ghee and serve hot with yogurt and papad.