Wash and soak the dals together for 1 hour. Boil the dal in enough water with some salt and haldi till tender.ash them roughly to get a coarse pulpy texture. Mean while heat ghee in a vessel. Add the garlic and cook till light golden. Now add the green chilies, red chillies and ginger. Saute for a few minutes then add the onions and cook till translucent. Add the tomatoes and cook till soft. Add all the dry masala and cook till ghee seperates.

Add the cooked dal to the onion and tomato mixture. Adjust the salt and the water for consistency and simmer for 8 to 10 minutes till alm the masala flavours are well incorporated in the dal. Garnish with coriander leaves and set aside.

For the baati, mix the flour, salt, ajwain, dhania, baking soda and ghee. Mix well with your hands. Now add the warm water and knead well to get a soft dough. Cover and set aside for 1 hour. Divide the dough into 12 smooth balls. Flatten a bit and press with your thumb in the centre. Bring about 1 litre water to a boil. Add the baati's in this and let them cook for 8 to 10 minutes. Drain and set them aside to cool.

Once the baati's cool down deep fry them in hot ghee. You can fry them whole or cut into half. I cut them into half to ensure that they are cooked well till the core.

Prepare the churma. Break 3 of the baati's and grind them in a mixer to get a coarse powder. Heat ghee in a non stick pan and roast the ground baati till it turns golden brown. Add the elaichi powder and mix well. Add the chopped nuts. Remove from flame. When slightly cool add the sugar powder and mix well.