INGREDIENTS

Mung dal and Chana Dal (100 gm each)
Hing 1 pinch, Arhar dal 100 gm,
Tejpatta1 ,Salt to taste
Ginger , Haldi 1tsp.
Green Chilles, Ghee 2 tbsp.
Coriander for flavour
Cardamom (small) 2
Lemon 2, Jeera 1 tsp.
Garam masala 1 tsp.

METHOD

Soak the dal in water for 1 hour. Put it in a pressure cooker and add salt and haldi. Wait for 2-3 whistles. Turn off the gas. Heat ghee in a kadahi. Add jeera, hing , all sabut garam masala, ginger and green chilly. Add dal. Put lemon juice and garam masala powder. Add chopped coriander. Serve hot with Baati .

Baati

INGREDIENTS FOR MAKING DOUGH
Wheat flour 500 gm, Ghee 300 gm
Salt 1 tsp.

INGREDIENTS FOR MAKING STUFFING

Potato (boiled) 250 gm, Roasted jeera
Green chilly and ginger( paste) 1 tsp.
Kala namak 1tsp, Dalchini 1"
Salt 1tsp, Javitri 1"
Garam masala 1tsp, Cardamom (big)
Dhaniya 1tsp, Tejpatta 1"
Red chilly powder 1tsp,
Jeera 1tsp, Coriander (finely chopped)

For flavour
Oil2 tbsp.
Kaju and Kishmish
10-15 each

METHOD FOR MAKING STUFFING

Peal the potatoes and mash them. Heat oil in a kadahi. Add dalchini, javitri, cardamom (big), kaju and kishmish, tejpatta, jeera, green chilly and ginger paste. Now add the potatoes. Add roasted jeera, kala namak, salt, garam masala, dhaniya, red chilly powder and chopped coriander. Fry for 4-5 minutes. Keep aside till it cools down.

METHOD FOR MAKING DOUGH

Melt 200 gms of the ghee. Add ghee and salt to the wheat flour. Make a stiff dough by using water. Now make 15-16 balls of equal size. Stuff the stuffing in the balls. Grill it in gas tandoor. Heat the rest of the ghee, dip the baatis and serve with Dal .