Ingredients:
80 gm chana dal
80 gm urad dal
2 gm turmeric powder
75 gm desi ghee
3 gm cumin seeds
50 gm chopped onions
30 gm ginger-garlic paste
4 gm red chilly powder
10 gm chopped ginger
5 gm chopped green chilli
75 gm chopped tomatoes
Salt to taste
3 gm garam masala powder
5 gm chopped coriander
10 gm ginger julienes
5 gm green chilli julienes

Procedure:
Wash the dals in running water and soak for 30-40 minutes. Put the drained lentils in a handi and add salt and water and turmeric. Bring to a boil and cook till tender.

Heat ghee in a handi. Add cumin seeds and saute over medium heat. Add chopped onions and saute to golden brown colour. Add ginger-garlic paste and red chilli powder and cook for 3-4 minutes. Add chopped ginger and green chilli. Add chopped tomatoes and cook till masala leaves the surface. Add boiled dal. Finish with garam masala powder and chopped coriander. Adjust the seasoning.

Garnish: Chopped coriander, ginger julienes, green chilli julienes.

BATTI

Ingredients:
600 gm atta
Salt to taste
5 gm baking powder
450 gm desi ghee

Procedure:
Sieve atta with salt and baking powder into a tray. Make a semi-hard dough with water and keep aside for 10 minutes. Add 1/4 of ghee and mix thoroughly to make a smooth dough and keep aside for 10 minutes again.

Divide into 16 equal parts and roll to make smooth pedhas. Keep these pedhas on a greased tray and bake in a medium hot oven for 20-25 minutes. Remove, press hard to crack open the crust. Dip in melted desi ghee and serve with dal.