Soak all daals for 1 hour, then boil soaked daals with double water and some salt for 1 whistle and medium the flame for 2-3 minutes.
Heat a pan and take 2 tbsp desi ghee. Add asafoetida and cumin seeds. Then add tomatoes, green chilli and ginger. Fry them till ghee start separating. Add coriander powder, red chilli powder, turmeric powder, garam masala and heat for 2-3 minutes. Pour boiled daal and heat for 10 minutes on medium flame.
To prepare bati, take wheat flour, rava, ajwain, salt and desi ghee. Mix them with hot water and prepare dough. Leave it for 20 minutes
Now make equal size balls from the dough. Heat a cooker and add desi ghee. Then put 4 balls of dough in cooker at a time. Remove the whistle and place the lid. Heat it for 15-20 minutes on medium flame. Occasionally move them so that bati get roasted from all the sides.
Serve hot bati with daal and apply desi ghee. Garnish daal with green coriander. Serve lemon and chilli to add the spice.
