Mix together all of the ingredients using your hands. Gradually add water until the dough forms clumps when you press it together.

Knead until you form a medium soft dough. Cover the dough and let rest for 15-20 minutes.

Preheat the oven on 375°F or 190°C.

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 until golden brown. Once you start seeing cracks, you'll know you have perfect baatis.

When done, take the baatis out. Press them gently with your fingers to help them crack a little. This will allow the baatis to absorb ghee when they are dipped and make them moist.

Now, in a separate bowl, take 2 tbsp (or more) of ghee, dip or roll each baati in it, and arrange them in the serving dish.

Combine wheat flour, semolina, salt, baking powder, ajwain, and ghee/olive oil. Mix this evenly. Now, with the help of yogurt, start making a firm dough and use 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.

Preheat the oven on 375°F or 190°C.

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 until golden brown. Once you start seeing cracks, you'll know you have perfect baatis.

When done, take the baatis out. Press them gently with your fingers to help them crack a little. This will allow the baatis to absorb ghee when they are dipped and make them moist.

Now, in a separate bowl, take 2 tbsp (or more) of ghee, dip or roll each baati in it, and arrange them in the serving dish

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.

Now add ghee in a pan and once it heats up, turn the gas to a lower intensity and add cumin seeds, bay leaf, cinnamon, black cardamom, and cloves.

Sauté the spices for a few minutes. When it starts to crackle, add in some onions, ginger, green chilies, and garlic. Saute for a minute. Now add in tomato puree, red chili powder, kashmiri chili powder, kasoori methi, and very little turmeric powder because it was added earlier.

Add in the spinach and the cooked dal.

Season with garam masala, lemon juice, and salt (as needed). Let it simmer for 10 mins until the ghee separates.

To prepare the tadka, add ghee in a pan and once it heats up, turn the gas to a lower intensity and add cumin seeds and let crackle. Then add red chili powder and immediately add the tadka to the dal. Garnish with cilantro and your dal is ready!

Your Dal Baati is ready!  Serve it with aloo-matar sabzi, mirchi ka achaar, cilantro-mint & garlic chutney,  kuchumber (cucumber-onion-tomato) salad and some ghee in a small bowl.