Rinse and soak the choli beans overnight or for 6-7 hours.

Discard the soaking liquid. Top the beans with water.

Pressure cook the soaked beans for two to three whistles. Turn off the flame and allow the pressure to subside.

Heat oil in a large heavy, bottomed saucepan.

Add rai; after it splutters, add the hing.

Now add the chopped onion and saute for a couple of minutes. Add the minced ginger, chili, and garlic. Saute until the onions turn translucent. Add the tomato and saute until oil separates. Spoon in the masalas and cook them for a couple of minutes until nice and fragrant.

Ladle in the cooked beans and their cooking water. Mix it all well. Add water to make some extra liquid to take in the Dhokli. The mix has to be on the brothy side. Season to taste. Keep the flame on low and allow the beans to simmer.

To Make the Dhokli:

Fill a deep saucepan with water and put it on the stove. Bring it to a boil.

Meanwhile, measure the maize flour in a large mixing plate or bowl. Add the minced mix, salt, and oil. Mix it all well. Gradually add water to knead the flour into a soft, pliable dough. Knead very well. For at least 5-7 minutes.

Divide the dough into small lime-sized balls. Round them into smooth finished dough balls and, using your thumb, dent them in the center to make a thumb impression on the top. Be very gentle with the dhokli.

The water should be boiling by now. Add salt and tip in the Dhoklis, one at a time. If your saucepan isn't large enough, work in batches. The dhoklis will swim to the top as they cook. Carry on for a couple of minutes, scoop them, and add them to the simmering beans curry.

The Chaoli ma Makai ni Dhokli should look like one homogenous mix, with no watery top or dhoklis swimming in the rasa.

Garnish with coriander and serve hot with the accompaniments of your choice.