1. Boil dal in plenty of water till soft but not broken.
   

2. Drain in a colander for 10-15 minutes.
   

3. Pass through an almond grater little by little till all dal is grated.
   

4. Mash jaggery till lumps break. Mix well into dal.
   

5. Put mixture in a heavy saucepan and cook till a soft lump is formed
   

6. Take care to stir continuously, so as not to charr. Keep aside.
   

7. Mix ghee, flour, add enough water to make a soft pliable dough.
   

8. Take a morsel sized ball of dough, roll into a 4" round.
   

9. Place same sized ball of filling in centre, life all round and seal.
   

10. Reroll carefully to a 6" diameter round.
    

11. Roast on warm griddle till golden brown.
    

12. Repeat other side.
    

13. Take on serving plate. Apply a tsp. of ghee all over top.
    OR
    Shallow fry on griddle like a paratha for a better flavour.
    But this method will consume more ghee and therefore calories.
    Serve hot with dal or amti.

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)

Making time: 45 minutes
Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.