First, in a large bowl, combine all the ingredients for the baati dough. Using slightly warm water, knead into a stiff dough. Cover the dough with a damp cloth and let it rest for 10 minutes. After 10 minutes, divide the dough into equal portions and shape each into a baati (round ball).

In a large pan or kadhai, add ghee to the bottom and cook the baatis, turning them until they are golden brown on all sides. Use a knife to make small slits in the baatis so the ghee can soak in and the inside cooks through.

Wash the dals in a large pressure cooker. Add twice the amount of water and cook on low heat for 10 minutes. Once cooked, in a separate pan, heat mustard seeds, cumin seeds, turmeric powder, and asafoetida.

Add the whole dried red chili and bay leaves. Then add curry leaves, green chilies, and tomato. Add the cooked dal, salt, and red chili powder. Add half a small bowl of water, mix well, and let the dal simmer on low heat for 10 minutes.

In a large bowl, mix all the ingredients for the churma. Using warm water, knead into a stiff dough. Divide the dough into two equal portions. In a kadhai, add ghee and fry the dough portions on low heat until golden brown.

Once golden, break the fried dough into pieces and blend with sugar in a mixer or food processor. Then add half a small bowl of ghee and cardamom powder, and mix well. Garnish with chopped almonds.

Your Rajasthani thali with Dal Baati Churma is ready to serve.