For bati:- In a mixing bowl add atta, suji, salt, ajwain and baking soda. Mix well. To this add ghee. Mix into, rubbing with your fingers till it resembles crumbs. Now add required amount of water and knead stiff dough. Rest for 15 minutes.
Divide into 12 equal parts and make balls from them. Slightly press with palm. Place batis into baking tray and brush with Ghee. Bake at 200°C for 15-20 minutes or until bottom side turns golden brown in colour. Flip the side and bake again for 15-20 minutes or until done well. Bati is ready.
For panchmel dal:- soak all dals together into water for 3-4 hours. Cook into pressure cooker with salt.
In a pan heat oil and ghee. Add mustard seeds and cumin seeds. When crackles add dry red chillies and asofoteida. Add ginger garlic paste. Saute for sometimes. Add chopped onion and saute until it turns translucent. Add chopped tomatoes and cook till tomatoes softens. Add turmeric powder, red chili powder dhania jeera powder and garam masala powder. Mix well.
Add cooked dal and mix well. Add required amount of water. Adjust salt and simmer for 5-7 minutes. Last add chopped coriander leaves and lemon juice. Mix them. Panchmel dal is ready.
For red garlic chutney:- soak dry red chillies into hot water for 30 minutes. Then discard water. Blend soaked red chillies, garlic cloves and cumin seeds together in mixer grinder with little water. Transfer into a bowl. Add salt and mix it.
In a plate crush batis a little, pour lots of dal over it. Apply red garlic chutney and some ghee. Enjoy spicy and tempting dal bati.
