Combine all ingredients in a deep bowl and knead into a semi-stiff dough.

Divide the dough into 8 equal portions and shape each portion into an even-sized round.

Flatten the rounds, and make a small indentation in the center of the batis using your thumb. Keep aside.

Boil enough water in a nonstick Kadai, add all the batis into boiling water and cook on high flame for 20 minutes while turning them occasionally. Drain and allows them to cool completely.

Take one bati and cut it into four parts. Same process for all bati.

Heat the ghee in deep nonstick Kadai add 6 pieces at a time and deep fry till they turn golden brown in colour from all sides.

Repeat this process in batches till all batis are fried this way.

Clean and washes the dals, combine the dals, 4 cups of water, and salt in the pressure cooker, and take 3 whistles.

Allow the cooker to cool before opening the lid. Do not drain the water and keep it aside.

In a Kadai heat ghee, add bay leaf, cloves, cumin seeds, green chili, and hing and saute for a few seconds on medium flame.

When the seeds crackle adds the garlic paste, and onions and saute for 2 minutes.

Add tomato, haldi, chili powder, coriander powder, and garam masala, mix well, and stir occasionally at medium flame.

Add cooked dal (along with the water), add a little salt, mix well and saute for 3-4 minutes while stirring occasionally.

Add the coriander and mix well.

Arrange 6 pieces on a serving dish, break them into pieces and pour melted ghee evenly over it. Pour 1/4 cup dal evenly over it with some salad, lemon, and chutney.