Heat sufficient oil in a karhai and deep fry onions till golden. Drain and place on an absorbent paper. Heat ghee in a pressure cooker. Add nalli and nihari masala and sauté for two minutes. Add four cups of water and cook under pressure for about eight whistles. This may take around half an hour. Open the lid when the pressure has reduced and transfer the contents into a kadai. Bring it to a boil. Add half the fried onions, half the ginger and simmer for two minutes. Combine whole wheat flour with six tablespoons of water and mix well ensuring that there are no lumps. Add it to the nalli mixture and continue to simmer till it thickens. Add salt if necessary. Add lemon juice and stir. Serve garnished with remaining fried onions, remaining ginger and coriander leaves.