Daal Baati Churma

Bati:

2 cups atta+salt+1/4 tsp Baking powder+1/2 desi ghee ( I used Amul ghee since that was the only one available here) —>Mix well and make a stiff dough.
Preheat oven to 180 degree. Take lemon size portions of the dough. Press firmly and roll into round balls. Grease a baking tray and place batis on it. Press slightly and bake @180 deg till done ( may take 15-20 min). When done, serve it hot with a bowl full of ghee to soak them and Rajashtani Daal.

Daal:

For dal, soak moong daal, urad daa and chana daal in about three cups of water for an hour. Boil the dals with turmeric powder and salt till done and mash them properly. Heat oil in a pan. Add 1 tsp cumin seeds+ a pinch of�asafoetida+2 whole dry red chillies+2�bay leaves+ 3�cloves+ 1 in piece�od cinnamon+ 2 cardamoms+ 5-6 curry leaves+ 1 tbsp ginger chopped + 3 green chillies chopped + 2 chopped medium tomatoes+ 1 tsp red chilli powder; fry till the oil gets seperated from the mixture. Add the cooked Dal and blend properly. Finish off with lemon juice ( 1 medium lemon) and chopped coriander.

Churma:

2 cups atta+4 tbsp semolina+ 1/2 cup ghee —-> mix well. add milk as required and knead into a stiff dough. Divide the dough into lemon size balls. Heat sufficient ghee in a kadai and deep fry the balls on medium heat, till they are well done ( pinkish ). Drain into an absorbant paper and cool. Coarsely grind the wheat balls in mixer. Chop handful of cashew nuts and almonds. Wash some�raisins and pat dry. Add 3/4 cup powdered sugar, 1/4 tsp green carsamom powder and one cup warm ghee to the coarsely ground wheat ball powder. Mix well. You can also make ladoos while its still warm and you can store the churma ke ladoo in a air tight container. But I used it as churma only with the dal and bati.