Soak
the dhal in cold water overnight. Wash well and remove all
coarse skins. Boil in enough water till well cooked and very
tender.
Drain
off water and mash the grain with a wooden spoon. Add sugar
and ghee and cook on a medium heat till dry, stirring
constantly.
Add
cardamoms and keep on one side. Knead enough whole-wheat
dough for about 12 rotis. Roll out a roti about the size of
a puri (approximately 7 inches in diameter) and put a small
ball of the dhal filling in the center.
Close
up the roti and seal well.
Roll
out the roti taking care not to let the stuffing break
through.
Heat a
tava and cook the roti with a little ghee, like a paratha.
