Knead wheat flour with water to form a soft dough and let it rest.

Wash and combine yellow moong dal, masoor dal, and chana dal in a pressure cooker.

Add turmeric powder, garam masala powder, red chilli powder, and salt to the dals.

Add 4-5 cups of water and pressure cook for 4-5 whistles.

While the dal cooks, roll out small discs from the dough.

Shape each disc into a flower shape, leaving the center hollow to form the peethi (dumplings).

Once the pressure releases, add the peethi to the cooked dal.

Cook on low heat until the dumplings are cooked through.

If the dal becomes too thick, add water to adjust the consistency.

For the tempering, heat ghee in a small pan.

Add cumin seeds, asafoetida, red chilli powder, garlic pieces, and chopped onions.

Sauté until the onions turn golden brown.

Pour the tempering over the dal peethi.

Serve hot with Boondi Raita, Phulka, and Kachumber Salad.