Daal dhokli (Gujarati: દાળ ઢોકળી) is an Indian dish common in Rajasthani and Gujarati cuisine, made by boiling wheat flour pieces in a pigeon pea stew. A similar preparation is called varanfal (Marathi: वरण फळ), or chakolyaa (Marathi: चकोल्या) in Marathi.

Preparation
Daal dhokli can be made with various types of lentils (or daal). Some commonly used daals include toor (pigeon peas), masoor (red lentil), and moong (mung bean). The daal is then pressure-cooked with water and tempered with spices to create a stew. The dhokli, or wheat flour pieces, are made by kneading a dough of wheat flour, salt, and water, rolling it, and cutting into pieces.

Some variations add peanuts. Other flavors in the dish can come from kokum, jaggery, and spices like cumin and asafoetida.
Given a reference text about Daal dhokli, tell me three commonly used daals.
Three commonly used daals are toor, masoor, and moong.