Knead wheat flour with water to form a smooth dough.

Make small balls from the dough (smaller than cherry tomatoes).

Roll each ball into a thin, round shape.

Fold the circle in half to create a dumpling or bowl shape.

Repeat the rolling and folding process for all the dough.

In a pressure cooker, combine water and masoor dal.

Bring the mixture to a boil.

Add cumin powder, coriander powder, turmeric powder, red chilli powder, and ginger-garlic paste.

Let the mixture simmer for 10-15 minutes.

Add the prepared dough dumplings to the boiling mixture.

Close the pressure cooker lid and cook for 2 whistles.

Remove the cooker from heat and let it cool.

Prepare the tempering (tadka) by heating ghee in a tadka pan.

Add cumin seeds, chopped onions, chopped garlic and green chillies to the hot ghee, sauté until golden brown

Pour the tadka over the cooked lentil soup.

Garnish with fresh coriander leaves.

Serve Daal Pithi hot with a side of Kachumber Salad.