First, prepare the dough for the baati. In a large bowl, add the flour, salt, and cream or ghee. (You can also add carom seeds if you like.) Mixing ghee or cream into the flour makes the baati soft. Mix everything well with your hands.

Rinse the moong, urad, and toor dals, then soak them in water for 30 minutes. After soaking, add the dals, turmeric, salt, and 1 cup (about 240 ml) water to a pressure cooker.

Add the finely chopped tomatoes to the dal and pressure cook for 3-4 whistles. The mixed dal is now ready. (Cooking the tomatoes with the dal helps them steam and reduces the need for extra ghee in the tempering.)

For the tempering, heat ghee in a pan and add asafoetida. After a few seconds, add cumin seeds. Then add green chili, onion, and ginger in order. When the onion turns golden, add garam masala, red chili powder, and chopped cilantro. After 10 seconds, pour this tempering over the dal. Add lemon juice to the dal and mix well. The mixed dal is now ready.

Preheat the pan or oven you will use to make the baati. I used an appe (paniyaram) pan, so I greased it with ghee. Shape the dough into round balls as shown in the picture, and use a knife or other tool to make a plus sign on top.

Cook all the baatis on low heat. After 2-3 minutes, turn them over. Keep turning and covering them until they are cooked through. Once done, remove the baatis to a plate. In a large bowl, add ghee and dip the baatis in it. Let them soak for 3-4 minutes, then transfer to a serving plate.

Delicious baatis are ready.

Serve the hot dal baati with salad, chutney, and bharta.