Directions

1. For preparing dal, wash all of the lentils and then soak them in water for 1 hour. After, drain the water and add the lentils to a pressure cooker.
2. Add 3.5 cups of water into the pressure cooker along with some turmeric powder and salt. Cook the dal for about 3-4 whistles. After the first whistle, make sure the flame is at medium intensity.
3. While the dal is cooking, the tadka can be prepared. Add ghee in a pan and once it heats up, turn the gas to a lower intensity and add cumin seeds, asafoetida, bay leaf, cinnamon, green and black cardamoms, cloves, and dried red chili.
4. Sauté the spices for a few minutes. When it starts to crackle, add in some ginger, green chilies, and garlic. Now add tomatoes, chili, kasoori methi, and very little turmeric powder because it was added earlier.
5. Stirring occasionally, add 2-3 tbsp of water and cook on a medium heat till the ghee separates. Then add beaten yogurt and cook for another minute.
6. Add the cooked dal to the tadka. Season with garam masala, lemon juice, and salt (as needed). Let it simmer for 10 mins until the ghee rises. Garnish with cilantro and your dal is ready!
7. For preparing baatis, combine wheat flour, semolina, salt, baking powder, ajwain and ghee/olive oil. Mix them evenly. Now, with the help of yogurt start making a firm dough and use lukewarm water as required. Make sure that the dough is firm, and not like a soft chapati dough. When done, cover it and let it rest for 15-20 minutes.
8. Preheat the oven on 375°F or 190°C.
9. Now, knead the dough well for 3-4 minutes. Divide the dough in 10-12 equal parts and shape them into balls . In each ball, make a small indentation in the center with your thumb and keep them aside. When done, arrange all the baatis in a baking tray and bake them for 30-40 minutes. One side usually take 15-20 minutes or until their top turns golden brown. Once it’s done,  flip them and let the other side bake till they are golden brown . You will start seeing cracks in them, which is a sign of perfect baatis .
10. When done, take the baatis out. Then press them gently with your fingers which will help them to crack a little. This will allow the baatis to absorb ghee when they are dipped in it and make them moist.
11. Now in a dish, take 2 tbsp of ghee,  dip or roll each baati in it and arrange it in the serving dish.
12. Your Dal Baati is ready!  Serve it with Bihari choka (aloo bharta), smoked green chilies, cilantro-mint & garlic chutney,  kuchumber (cucumber-onion-tomato) salad and some ghee in a small bowl.