Daal bati

Sock daal together for 30-40 mins. Then add into pressure cooker and add enough water and salt to taste. Do 3-4 whistle and let it cool down.

Mix wheat flour, oil, salt, and hand crushed ajwain. (I used semi crushed flour, not smooth that we used to make roti.) Add hot water gradually and bind stiff dough.

Make medium sized balls and press a little with fingers, prepare all as it is, thick and small flat bati.

Heat enough oil, and add prepared bati. Fry on medium heat 1st then on low heat till turns light brown and crispy. When it's hot deep the bati into ghee for a min. And remove from ghee.

Heat ghee into a big vessel, add ajwain seeds and let it crackle. Add green chilli splitted, then ginger and garlic paste. Cook for a min. Then add turmeric and chilli powder and add cooked daal too.

Let it simmer for 4-5 mins. Add salt if needed. Last add coriander and keep aside.

Heat oil in a pan and add crushed garlic and clove into it. Cook for about 5-7 mins on medium heat. And then add salt as require. Again cook on low heat for 2-3 mins. Then turn off the heat and add red chilli powder, cumin seeds powder and cumin and coriander powder. (Cloves give a nice flavor into it. That goes really nice with this)

Serve bati with hot daal, with papad, onion, and garlic chutney.