To make the bati, first mix the whole wheat flour and semolina in a large mixing bowl. Add salt, carom seeds, baking soda, yogurt, and oil for shortening. Mix everything well, then knead into a slightly stiff dough using warm water.

Take a portion of the dough and shape it into a ball. Flatten it slightly and make an indentation in the center with your thumb. Prepare all the bati this way; you can also keep some as round balls if you prefer.

Bring water to a boil in a large pot. Once boiling, add the bati and cook until they float to the top, which means they are done.

Alternatively, heat an appe pan and grease it with ghee. Place the bati in the pan and cook on very low heat until they develop slight cracks and turn golden brown.

For the bati made by steaming, sauté them in a pan with ghee until they become crisp.

To make the dal, add soaked toor dal, ginger, turmeric, salt, and water to a pressure cooker. Cook for 4 whistles. In a separate pan, heat oil and add mustard seeds, cumin seeds, asafoetida, dried red chili, and bay leaf. Add turmeric and chopped onion, and sauté. Add ginger-chili paste and cook well. Add tomatoes and a little salt, and cook until the tomatoes soften.

Add ground coriander, turmeric, red chili powder, and garam masala. Sauté well, then add water and bring to a boil. Add the cooked toor dal, bring to a boil, and add salt. Finally, add chopped cilantro and lemon juice, then turn off the heat.

Serve the hot dal bati with salad on the side.

Your tangy, delicious, and traditional Dal Bati is ready!