Firstly, in a large bowl take 2 cup wheat flour, salt, Ajwain and cup ghee.mix well making sure the dough is moist.
now add water as required and knead the dough.

Pinch a small ball sized dough and roll with x impression.
place the rolled bati in each mould of appe pan
cover and cook on low flame for 30 minutes all sides.
dip the bati in ghee for more soft bati inside.

For making daal-Firstly in a pressure cooker take moong dal, toor dal pressure cook for 4 whistles adding 1 tsp ghee and 3 cup water.

Now in a large kadai heat ghee and splutter mustard, cumin and pinch hing. add onion followed by ginger garlic paste and green chilli. saute well.

Add tomato Mix all the ingredients well.
Add turmeric powder, coriander powder, and salt. Now, stir all ingredients. Cover and cook for 1 minute.additionally add tsp turmeric, chilli powder,garam masala and salt. saute on low flame. add cooked dal, ard 1 cup water and mix.

Simmer and boil for 5 minutes or till dal absorbs masala. now add coriander leaves and mix well..

For malai mirch-Cut green chilies into small pieces.
Heat a Kadhai on medium heat and then add cooking oil.Add hing,saunf then saute for about 15 seconds.
Add chilies and cover the pan for 20 seconds.
Mix all the ingredients well.

Add turmeric powder, coriander powder, and salt. Now, stir to all ingredients.Add malai and stir continuously for 15 seconds. Cover and cook for 1 minute. Finally serve hot daal bati along malai mirch and slice of onion..