How to make the Dal:

First, wash the dal thoroughly.

Add the dal, water, salt, and turmeric to a pressure cooker. Cook for 4-5 whistles, then turn off the heat.

Heat oil or ghee in a tempering pan over medium heat.

Once hot, add mustard seeds, cumin seeds, whole coriander seeds, asafoetida, and grated coconut.

Add green chilies, ginger, tomatoes, garlic, and onions. Sauté well.

Add red chili powder and the cooked dal. Bring to a boil and cook for 2-3 minutes.

How to make the Bati:

Mix all the ingredients for the bati into the flour. Knead with lukewarm water to make a dough. Let it rest for 15-20 minutes.

Shape the dough into round balls and place them in a preheated oven.

If you don't have an oven, you can use a bati maker stand, which is available at most kitchenware stores.

If you don't have a bati maker or oven, you can also cook the bati on a wire rack over the stove, though it takes a bit more effort.

For an authentic taste, roast the bati over a charcoal fire.

After roasting over charcoal, place the bati in a cotton cloth and dust off any ash.

On the oven, bati oven, or wire rack, cook the bati over low heat until golden brown.

After baking, soak all the bati in ghee for a few minutes. Serve hot with dal.