Rajasthani Daal Baati

Wash all of the daal and soak them in water for 1 hour.

Drain the water and add it to a pressure cooker.

Add water into the pressure cooker along with some turmeric powder and salt.

Cook the dal for about 3-4 whistles.

After the first whistle, make sure the flame is at medium.

Prepare the tadka Add ghee in a pan and once it heats up add cumin seeds, asafoetida, bay leaf, cinnamon, green and black cardamoms, cloves, and dried red chilli.

When it starts to crackle, add ginger, green chilies, and garlic.

Now add tomatoes, chilli, kasoori methi, and little turmeric powder.

Add 2-3tbsp of water and cook on a medium heat till the ghee separates.

Then add beaten yoghurt and cook for another minute.

Add the cooked dal to the tadka.

Add garam masala, lemon juice, and salt (as needed).

Let it simmer for 10 mins until the ghee rise.

For preparing baatis, combine wheat flour, semolina, salt, baking powder, ajwain and ghee. Mix them.

Now, add yoghurt start making a firm dough and use lukewarm water as required.

The dough is firm, and not like a soft chapati dough.cover it and let it rest for 10mins.

Preheat the oven.

Now, knead the dough well for 3-4 minutes. Divide the dough in equal parts and shape them into balls.

Slitly press the batis When done, arrange all the baatis in a baking tray and bake them for 30-40 minutes.

Can se cracks in them, which is a sign of perfect baatis.

Take the baatis out.

Press them slightly by puting them in cloth.

Dip them in melted ghee.

Serve it with daal.