To make Dal Baati, first take the flour and semolina in a bowl. Add salt, carom seeds, and ghee. Mix everything well. Squeeze a handful of the mixture—if it holds together like a ball, the amount of ghee is right.

Next, add water and knead into a firm dough. It should be tighter than roti dough but a bit looser than dough for crackers. Cover and let it rest for 15 minutes. After 15 minutes, divide the dough into small balls.

Heat an appe (paniyaram) pan on the stove and lightly grease it. Place the dough balls in the pan to cook. After 5 minutes, flip them. Grease lightly again.

After another 5 minutes, flip again. If the sides seem a little raw, rotate them to cook evenly. Once done, dip them in ghee.

To make churma: Take flour and semolina again, add ghee, and mix until it holds together like a ball. Knead into a tight dough and let it rest for 15-20 minutes. Break off pieces and shape them into thick logs or ovals with your hand—these are called muthiyas.

Shape all the muthiyas. Heat ghee in a deep pan over medium-low heat.

Once the ghee is hot, fry the muthiyas. Turn them as they cook. Because they are thick, they will cook slowly and take about 10-12 minutes per batch.

When the muthiyas turn golden brown on both sides, remove them to a plate and let them cool.

Meanwhile, chop the dry fruits. Once the muthiyas are cool, break them up and pulse in a blender or food processor until they are coarsely ground, like fine semolina—not too fine, not too coarse.

Transfer the ground mixture to a bowl. Heat a pan, add 1 tablespoon ghee, and sauté the chopped dry fruits for 2 minutes. Remove from the pan.

Add the roasted dry fruits to the ground mixture, then add powdered sugar. Add 1/2 teaspoon cardamom powder.

Mix everything well. Your churma is ready. Store it in an airtight container; it will keep for 15-20 days.

For the dal: You can use mixed lentils. Here, I used chana dal, toor dal, and moong dal. Soak all three for 30 minutes, then cook in a pressure cooker with turmeric and salt for 4 whistles. Turn off the heat. Meanwhile, chop onions for tempering.

For the tempering, heat ghee in a pan. Add asafoetida, cumin seeds, green chilies, and garlic. Sauté, then add onions and cook until soft. Add tomatoes and cook until soft, then add red chili powder and garam masala. Add this tempering to the cooked dal. The dal is now ready.

I also made mashed potatoes (aloo ka bharta) to go with it. Boil potatoes, peel, and mash them. Finely chop onions, tomatoes, green chilies, and cilantro. Add salt, red chili powder, and asafoetida.

Add mustard oil and mix everything well. The flavorful mashed potatoes are ready to serve on the side.

Your delicious Dal Baati, Bharta, and Churma are ready. Serve hot to everyone and enjoy! Try it yourself and see how tasty it is.