For baati
in a big mixing bowl, add flour, semolina, ajwain, ghee and salt.
using water make a tight but soft dough.
for this quantity, I used1 cup water. It can change depending on the flour.
Rest the dough for 20 minutes.
pre heat oven to 200 c.
after 20 minutes, Knead the dough for about 2-3 mins until smooth.
Break the dough into medium sized lemon portions.
Roll the dough between your palms to make it smooth and flatten it a little, just like a cutlet.

Repeat the same for all the dough pieces.
place them on a greased baking sheet and bake them for about 20 mins.
halfway through flip the baatis for even browning on both sides.
remove from oven and when it is still warm, dip in a bowl of melted ghee.
dip all the baatis in ghee.
transfer onto a plate for later use.

For dal

in a pressure cooker, add the soaked dal, turmeric powder, salt and water.
cook upto 2 whistles.
in a pan, heat oil + ghee.
add mustard seeds and allow it to crackle.
add turmeric powder, red chilli powder, hing and cumin powder.
saute on a low flame for a minute.
add onions and fry until translucent.
add tomatoes and fry until oil seperates.
add the cooked dal and extra water if required.
allow the dal to boil for about 5 mins.
add the garam masala and coriander leaves.