First of all, wash all the dal /lentils and soak them for 30 minutes. Then add oil, salt, turmeric and water as required and boil them in a pressure cooker for 3 to 4 whistles.

Now heat oil in a pan, add the ingredients of the tempering, sauté the onion, green chillies, ginger paste and tomato alternately.

Now add all the spices, salt, sauté them and add 2 cups of water. When it boils for a while, add the cooked dal and mix well. Cook in such a way that the dal remains slightly thick.

Now keep the flour for the baati slightly coarse. Sift it, add ghee, salt and baking soda to it and knead it with warm water to make a stiff dough.

Now make lemon size round balls from the dough and make vertical and horizontal cuts in them. Now, Add salt to a thick-bottomed pan, heat it and place the baati balls on a rack and roast them on both sides. It takes about 30 minutes.

Once the baati are cooked, immediately dip them one by one in ghee and remove them. For the churma, grind the 4 baatis into coarse powder and add sugar, ghee, cardamom and dry nuts to it and mix. Churma is ready. To make garlic chutney add garlic cloves and other ingredients into a mortal and grind with pestle.

Now prepare tadka (double vaghar) and add on top of the dal. Rajasthani Dal Baati Churma is ready. Serve hot with garlic chutney, onion slices, and with melted ghee.