Dal Dhokli with Spinach

Ingredients:
For the Dal...
1 cup toor dal (split yellow lentils)
2 tbsp roasted peanuts
1 small onion, chopped
1/2 cup diced tomatoes (fresh or canned)
5-6 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp red chili powder (cayenne pepper)
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp garam masala
1 tbsp tamarind taste
1 tbsp jaggery (unrefined cane sugar)
salt to taste
2 tbsp oil

For the Dhokli (dumplings)

2/3 cup atta (fine whole-wheat flour)
1 + 1/2 cup packed fresh spinach leaves
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp cumin seeds
1 tsp sugar
salt to taste

Method:

1. Soak the toor dal in hot water for 15-30 minutes. Rinse several times, then cook in a pressure cooker or on the stove-top until tender. Set aside.
2. Dough for the dumplings: Finely chop the spinach. Add the rest of the ingredients for the dumplings and knead together to make a firm dough. Cover with a damp kitchen towel and set aside.
3. Making the dal: Heat oil in a large saucepan. Temper with mustard seeds, cumin seeds, curry leaves, asafoetida and stir for a few seconds. Add onion and stir until onion is translucent. Add ingredients from turmeric to garam masala and stir for a few seconds.
4. Stir in the tomato, cooked dal, tamarind paste, jaggery and salt and bring the dal to a boil. Taste and adjust for balance of sweet, salty and sour. Keep the dal simmering.
5. Now, make the dhoklis. Divide the dough into four parts. Using some extra flour, roll out each part as thinly as possible, then cut into diamond shapes, or any shapes you like. Add the dough shapes to the boiling dal and cook them for 5-8 minutes, or until the dough is tender and cooked through.
6. Let the dal-dhokli rest for 5 minutes, then serve the stew piping hot, drizzled with ghee (clarified butter).