DAL BATI

INGREDIENTS FOR BATI
3 Cups of wheat flour
1/2 cup semolina (rava)
4 tbsp oil
1/2 tsp baking pwd
1 tsp of carom seeds (ajwain)
4 tbsp gram flour (besan)

Mix all these ingredients into a rough tight dough ( DO NOT MAKE IT SOFT ) cover it with a damp cloth and keep it aside.

INGREDIENTS FOR  DAL
100 gms washed and soaked moong dal for one hour
50 gms each washed urad dal ,channa dal,tur dal (Arhar) washed and soak for one hour
1 large onion finely chopped
1 tbsp ginger garlic paste
2-3 whole dried red chillies
1 large tomato finely chopped
1 turmeric pwd
 1 tsp red chilli pwd
2 green chiilies
1/4 tsp asafoteda
1 tsp whole cumin ( jeera)
1 tsp garam masala pwd ( All spice)
2 bay leaves
chopped corriander
4 tbs pure ghee ( DO NOT SUBSTITUTE WITH OIL)

METHOD FOR DAL
In a pressure cooker mix all the soaked dal turmeric chopped tomato a little oil and cook till the dal is soft and mushy blend smooth when cool  

FOR TEMPERING
In a small pan heat ghee add bay leaves cumin seeds asafoteda green chillies whole red chillies and onions saute for 2-3 minutes add ginger garlic paste fry for another 2-3 minutes add red chilli pwd garam masal pwd and alittle water and saute well pour this over the dal mixture bring it to boil add chopped corriander and simmer for 3-5 minutes.

METHOD FOR BATI'S 
Pre heat the oven to 200 degree.
make equal lemon sized balls from the kneaded dough let the cracks in the dough remain (DO NOT MAKE SMOOTH) bake in the pre heated oven keeping it side by side and turning them time to time (3-4 minutes approx on each side ) bake till golden and crisp.

 FOR SERVING
Break the bati's and pour pure ghee 2 tsp over 4-5 bati's serve with dal and red garlic chutney and sliced onions.
 
FOR GARLIC CHUTNEY
10-15 cloves of garlic
3 tsp kashmiri chilli pwd
1/4 tsp salt
Blend in the grinder with a little water.