Ingredients

• To make bati:
• 2 cups - slightly coarse wheat flour
• 3 tbsp - ghee
• 1 tsp - ajwain seeds (oregano)
• 1 tsp - jeera (cumin seeds)
• 1/2 tsp - sugar
• Salt to taste
• 1 cup - water
• To make dal :
• 1 cup - toor dal
• 1 tbsp - coriander leaves, finely chopped
• 1 - medium sized tomato, finely chopped
• 8-10 - curry leaves
• 3-4 - green chillies split in between
• 1/2 inch piece ginger crushed
• 1 tsp - red chilli powder
• 1 tsp - turmeric powder
• 1/2 tsp - dhania powder
• 1/2 tsp - mustard and cumin seeds
• 2 pinches - asafetida
• Salt to taste
• 2 - tbsp ghee
• 3-4 - cups water

How to Make Dal-Bati

• For the bati:
• Mix all ingredients (using just 1 tbsp ghee) and make a stiff dough. Cover and keep for an hour.
• Knead till smooth and round.
• Make small balls from dough- say of the size of tennis balls.
• Place these balls in the oven for 8-10 minutes to bake halfway.
• Remove from oven, take a kadai, pour the remaining 2 tbsps ghee.
• Add the half-baked batis and cover.
• Keep flame low and cook for 8-10 minutes, in between change the sides of batis, till light brown in colour.
• For the dal:
• Wash and pressure cook dal in 2 cups of water.
• Cool, beat dal with a whipper, after adding some more water, and keep aside.
• Heat ghee in a saucepan and add the seeds.
• Also add crushed ginger, curry leaves, green chillies, chopped tomato, asafoetida and stir for a minute.
• Now add red chilli powder, turmeric powder, dhania powder and some water.
• Allow to cook for 2-3 minutes, add salt.
• Add beaten dal. Check taste for salt and spiciness.
• Garnish with chopped coriander. Serve batis with the dal.