For Boiling the Dal: In a pressure cooker, take all the dals together. Wash them 3-4 times. Now add 1.5 cup water. Water should be double the level of dal level.
Add salt, ginger, Haldi and close the lid. Cook on high flame for 1 whistle. Then simmer and cook till 2-3 whistles more.
Then shut the flame and let it rest till all the steam is released.
For Tempering:
Heat 2 tbsp ghee in a pan. Add mustard seeds. Let them splutter. Add grated ginger, green chilies, hing, and slit baby onions. Cook this till onions are golden brown.
Now add the tomatoes and cook till soft. Add all the spices -salt, red chili powder, dhania powder. Mix well.
Add this tempering to the dal.
Garnish with Coriander leaves. Dal is ready.
For Baati
For kneading the Baati Flour:
In a bowl, mix the flours, sooji, and ghee together. Rub the flour well with your hands. Then add all the spices, soda, and dahi/curd.
Mix well and knead the flour. Just add little water at a time just to knead to bring the dough together. Knead a soft dough. Keep aside for 5-6 minutes.
Preheat the oven to 200 degrees C. Grease a muffin pan. Just grease the base, as the baatis don’t stick much.
Now, take the Baati flour, roll small balls. Make small balls as they will rise in the oven a bit. Just the size you take for chapatis. Then make a print on top with a paper cutter. They come in various sizes. I used a floral one. Or use a pastry cutter. Then put them in the oven for 40-50 minutes.
After 20 minutes check. And if done on one side, roll them over to cook on the other side as well. The time of cooking may vary a bit as per your oven temperature and settings. So check mid-way.
You may sprinkle some til seeds on top to garnish.
Serve hot with Dal and baati.
( Brush the baatis before serving with ghee -Optional)
Churma
Heat 2 tbsp ghee in a deep pan/wok.
Add the nuts and saute them till light golden brown.
Add the flour and sooji. On medium flame keep stirring the flour and sooji till golden brown. Once it starts to give a nice aroma, that means your flours are well roasted.
Now, add the cardamom powder. Mix well. Switch off the flame and add the powdered sugar. Mix well and serve.
Recipe Notes
The Churma and baati recipes have been cooked with lesser ghee to keep them low on the calorie count. You may add more in case you prefer to eat.
The churma recipe you can make on Purnima upavas too. Served with banana slices.