Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR BAATI***
   2      cups          wheat flour
   1      tablespoon    rawa -- (semolina)
   2      tablespoons   ghee
                        salt to taste
                        ***FOR DAAL***
     1/2  cup           green moong dal
   1      tablespoon    yellow channa dal
   1      tablespoon    ghee or oil
     1/2  teaspoon      garam masala
   1      teaspoon      red chilli powder
     1/4  teaspoon      haldi -- (turmeric) powder
     1/2  teaspoon      dhania -- (coriander seeds)
                        -- powder
                        salt to taste
     1/2                lemon
   1      tablespoon    coriander chopped
     1/2  inch          ginger grated
     1/2  teaspoon      cumin and mustard seeds
   2      cups          water

Preparation:

For Baati: Mix the flour, rawa, salt and ghee. Knead very stiff dough with warm water. Shape in ball the size of a ping pong ball. Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty. Break open pour some fresh ghee on the halves. Serve hot with channa moong dal and pickles. For Daal: Wash both dal together add 1 cup water and a pinch of turmeric. Pressure cook dal. (Approx.4 whistles will cook the dal). Cool the cooker. Remove dal. Mix all the spice powders in 1/2 cup water to make thin paste. Put ghee in a pan and heat. Add the cumin and coriander seeds. Once they splutter add ginger. Add the paste of spice powders. Fry for a minute, add the dal. Add remaining water and stir well. Bring to a boil. Add lemon juice. Check and add salt if required. Garnish with chopped coriander. Serve hot with hot steamed rice. Making time for daal: 1/2 hour Makes:4 servings Shelf life: Best hot and fresh