Method;
For the dal,
1: all dals, wash changing water few times. In a pressure cooker

2: add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium high.

3: After pressure cooker start steaming lower the heat to medium and cook for about 10 minutes.

4: Turn off the heat; wait until all the steam has escaped before opening the cooker. Dal should be soft and mushy, consistency of the pourable batter, if needed add hot water.

5: The consistency of the dal will thicken over time. Add garam masala and amchoor, mix it well.

6: Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafetida, red chilies and red chili powder.  Stir for a few seconds.

7: To prevent the spices from burning, you may add 1 teaspoon of water.  Pour spiced Chaunk over dhal. Mix it well and let it simmer for two to three minutes. Dal is ready.

For the Bati:
1: Preheat the oven 180 to 250 degree Free hit.

2: In a mixing bowl mix all the dry ingredients together, flour, sooji, and salt.

3: Add the ghee or butter  and mix with fingers, add the milk or buttermilk ya water as required  to make firm dough, knead the dough well. Set aside for about 8 th 10 minutes.

4: Divide the dough into 15 equal parts and roll them into balls.

5: They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through.

6: Arrange the batis over cookie sheet about one inch a part and place the pan on middle oven rack and bake at 250 degree  preheated oven for 35 minutes.

7: Turn them over and bake for another 20 minutes until batis are golden brown all around. Break one bati from one side to make sure they have cooked through.

Serving ;
Trip: Break the bati into two pieces and pour about one teaspoon of hot melted ghee or butter and serve with bowl of hot dal and green chutney with sev and garlic paste with  copped tomatoes and onion.
By Dhaneshwari Kiran Joshi.