Clean and soak the chana dal in enough water for 1 hour.

Drain the water and give it a quick rinse.

Now add around 3 cups of water, turmeric and pressure cook it for 3-4 whistles until soft or mushy. (This might change depending on your pressure cooker)

For Instant pot; it will take around 10 minutes of pressure cooking.

In the meantime, in a wide bowl add the flour.

Add oil, a pinch of turmeric, salt and knead it to a semi soft dough. The dough should not be tight. Knead the dough well for 3-4 minutes.

Once the dal is done and pressure from the cooker is settled, remove the dal.

In a pan add the cooked dal and jaggery.

On a slow to medium stove,let this mixture cook together stirring in between.

The jaggery will melt and the mixture will liquidate at times. Do not worry it will slowly thicken up.

Once the mixture starts thickening, toward the end add the nutmeg and cardamom powder.

The mixture is done when a ladle stands straight in the mixture.

Keep pressing it with the help of a ladle.

Divide the dough into lemon size ball.

Either you can divide the puran too and make balls, or directly stuff it. I like to use the second method, but today for my readers I have done the first, that is made balls from it.

Generally twice the amount of stuffing is added in each dough ball.

Roll the dough into 2-3 inch circular disc.

Apply around ¼ teaspoon of oil/ghee.

Now keep the puran ball in the center.

Pull over the dough from all the sides and seal it.

Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.

Start rolling the poli to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling. If required apply dry whole wheat flour in between to roll.

Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame, with rolled side down on the tawa.

Cook it for 50-60 seconds, until you see small brown spots appearing at the bottom.

Now flip and let it first cook for 1-2 minutes until you see bubbles appearing on the top or more brown spots coming on the bottom.

Now cook with or without ghee until golden brown from all sides or perfectly cooked. I prefer cooking it with ghee.

Store the polis in a muslin cloth.