Mix flour, semolina in a utensil. Now add oil, salt, carom seed, curd, baking soda mix well. Now with the help of 2 small bowls of water knead the flour mixture into a tight dough. Now make medium size balls.

Bake the round balls in an oven, while turning them, till they turn brown. Now take them out in a plate. Burst the baked batis, dip them in melted ghee and take them out in a plate or bowl.

Wash and soak the pulses in water for one hour. Put soaked pulses in the cooker, along with one glass water and salt. Now place the cooker on the burner for boiling. After one whistle cook for another 2 to 3 minutes. Turn off the burner.

Grind tomato, green chilli and one-inch piece of ginger, finely in a grinder.

Put 1 ½ tablespoon ghee in the frying pan and heat it. Add asafoetida and cumin seed. After the cumin seed is fried, mix turmeric powder and coriander seed powder. Stir 2 to 3 times. Add ground tomato mixture, red chilli powder and one-inch long ginger.

Fry the masala till the oil starts floating on top of the mixture. Mix this mixture in the cooker. Now mix half of the coriander in the lentils, inside the cooker.