Dal-Bati-Churma Recipe

Ingredients
100 g each of moong dal, masoor dal, chana dal
100 g chopped onions
50 g chopped garlic
5 g chopped chilies
50 g chopped tomatoes
1 1/4 tsp cumin seed
1 tbsp ghee
1 tsp red chilli powder
1/4 tsp turmeric
25 g whole garam masala
salt to taste  

Method

For the dal  
Wash and pressure cook the mixed dals till 2 whistles along with whole garam masala and keep aside.
Mix all the grounded spices in about 1/2 cup of water to make a thin paste.
Heat ghee in a pan on low flame and add cumin seeds, onions, garlic, chillies and tomatoes.
Once they are half done add the spice paste and cook till they are fully fried.
Mix the fried masala with the cooked lentils and bring to a boil.

For the bati  
Knead a very stiff dough of wheat flour with little ghee and salt using your hands.
Shape the dough roughly the size of a tennis ball.
Heat a gas tandoor or oven and roast the dough balls on low heat such that they don’t burn from outside or remain raw inside; ensure they turn golden brown and crusty.  
Once fully baked break open from the top and soak them in ghee.  

For the churma
Crush the bati into small pieces and add ghee and raw sugar or jaggery as per your taste.
You can also add some dry fruits.