Dal - pressure cook

• 1/4 cup Chana dal - split chickpeas
• 1/4 cup Toor dal - pigeon peas
• 1/2 cup Moong dal - green gram 
• 1/2 cup Urad dal
• 1/4 cup Masoor dal
• 1.5 inch ginger
• 1 tsp turmeric
• 2 tsp salt
• 6 cups water

Dal - Base

• 2 tbsp Ghee
• 1 tsp Cumin seeds
• 3 cloves 
• 2 bay leaves
• Pinch of asafetida
• 2 Green chilies
• 8/10 cloves of Garlic
• 1 cup chopped red Onions
• 1 cup chopped Tomatoes
• 1 tsp Coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp chili powder
• 1/4 tsp garam masala
• 1 tbsp chopped cilantro

Dal - Tadka

• 1 tbsp Ghee
• 1/2 tsp Red chili powder
• 2 Dried red chillies
• Ginger shavings
• 1 tsp Cumin seeds
• Pinch of Asafetida

Baati

• 1 1/2 cups coarse whole wheat flour
• 1/4 cup semolina
• 1/4 cup ghee
• 1/4 tsp salt
• 1/4 tsp baking powder
• Water to knead
• 1 tsp ajwain

Churma

• 2 tbsp of ghee / clarified butter
• 3 tbsp powdered sugar
• 2 tbsp cashew & almond (chopped)
• 1/4 tsp cardamom powder

• Wash & Soak the dal for 30 min
• Create 2 doughs - 1 for churma, 1 for baati (w/ ajwain & without) 
• Make same size balls
• put the rolled baati in each mold of appe pan
• Cover and cook for 30 min all sides 
• Add the soaked dal, ginger, turmeric, salt, water, pressure cook for 18 min
• Cut all the ingredients needed for dal, churma while checking on dal and baati’s
• Drain the dal, save 2 cups of the reserve water
• Heat the ghee on medium flame, add cloves, bay leaves, cumin seeds, green chillies, asafetida and saute for a couple secs
• Add in garlic & onions and sauté for 2-3 min
• Add in tomatoes, coriander powder, turmeric powder, chili powder, garam masala for 2 min
• Add the pressured dal with the reserve water and cook for 2-3 min 
• Add in cilantro
• Soak the ready baati’s in ghee for a bit and let it sit on a wire rack
• Take the non-ajwain baati’s and blend them into a coarse powder
• Haet ghee and roast the baati powder until it’s golden 
• Add in powder sugar, chopped almonds, cashews and cardamom powder 
• Make the dal tadka (add it in, save some for garnish)
• Lay down the churma smoothly, add baati’s in a line around the churma, put the dal in the bowl and extra tadka & coriander on top