1/4cup+ 1 tablespoon milkas needed to form a stuff dough
gheeto brush on top
for Panchmel Dal
1cupmixed dal [equal amount of toorchana, green moong, urad chilka and urad dhuli]
for dal tempering
1teaspoongheealso known as clarified butter
1.5teaspoonfinely chopped garlic
1.5teaspoonfinely chopped ginger
1green chilifinely chopped or adjust to taste
1medium red onionfinely chopped
2-3medium tomatoesfinely chopped
1/4teaspoongaram masalamore to sprinkle
green cardamom powderto sprinkle
Preheat oven to 375 F degrees. Line a baking tray with parchment paper and set aside.
To a bowl add atta, sooji (semolina), besan (chickpea flour), ajwain (carom seeds), fennel powder, red chili powder, salt and pinch of baking soda. Mix till well combined.
To this add 1/3 cup melted ghee.
Mix ghee into the flour, rubbing with your fingers till it resemble crumbs.
Now add little milk as needed to form a stiff dough and set it aside for 10-15 minutes.
After the dough has rested for a bit divide the dough into 8 equal parts. Make a ball out of each dough ball, press it and then make a dent in the center.
Place all the bati on a baking sheet and brush them with ghee using a pastry brush.
Bake at 375 F degrees for 15-18 minutes or till the bottom surface turns light golden brown in color. Then take out of the oven, flip all the bati and bake again for 15-18 minutes from the other side till done.
To make the dal, first add all the dals in a bowl and add enough water to soak it for around 3-4 hours.
Once soaked, drain the water and add dal to a pressure cooker. Add 4 cups water , salt and turmeric powder and mix.
Pressure cook at high for 2 whistles and then lower the heat and cook for 10-15 minutes till dals are completely softened. Set aside.
Now heat oil and ghee in a pan on medium heat. Once hot, add mustard seeds and cumin seeds and let them crackle.
Then add chopped garlic, ginger and green chili and saute for few seconds or till they start turning golden brown.
Then add chopped onion and cook till the raw smell goes away and they turn translucent.
Now add the tomatoes for cook for 2-3 minutes.
Then add coriander powder, cumin powder, garam masala and salt to taste. Cook the spices for 1 minute.
Add the cooked dal to the pan now and mix. Adjust the consistency of dal at this point, add water to make it thinner.
Let the dal simmer for 5 minutes and then add fresh cilantro.
Sprinkle cardamom powder and garam masala powder on top and serve immediately with bati and extra ghee.
To eat crush the bati a litte in a plate, top it with lots of dal and ghee and enjoy!