Dal Dhokli Dal With Spiced Wheat Flour Dumplings

Ingredients

• 1/2 cup toor dal or split pigeon peas (4 ounces; 113 g), see notes
• 1 tablespoon plus 1 teaspoon (12 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or same weight
• 1 ripe plum tomato (2 1/2 ounces; 70 g), cut into 1-inch pieces
• 1 teaspoon ground turmeric
• 1 teaspoon Kashmiri chile powder
• 1/4 teaspoon cayenne pepper
• 3 tablespoons fresh grated coconut (optional)
• 3 ounces (85 g) tamarind pulp, see notes
• 2 tablespoons chopped or grated jaggery or dark brown sugar (1 ounce; 28 g), plus more as needed
• 1/2 cup chopped cilantro leaves and tender stems (1 ounce; 28 g)
• 1 cup all-purpose flour (4 1/2 ounces; 128 g), plus more for dusting
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon Kashmiri chile powder
• 1/2 teaspoon ajwain seeds (carom seeds), see notes
• 1 teaspoon ghee, melted
• 1/4 teaspoon asafoetida
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 6 cloves
• 2 tablespoons ghee (about 1 1/2 ounces; 42 g)
• 1 dried bay leaf

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