Add the salt, carom seeds, and cumin seeds to the flour and mix. Add the 6 Tbsp of ghee and mix well.

Hold a fistful of the flour. If the fistful holds, there is enough ghee, if not add a little more. Traditionally referred to as ‘mutthi bhar moyen’.

Knead into a firm dough with the warm milk using as much milk as required to get a medium-firm dough.Keep covered for 30 minutes.

Divide into 16 balls and shape into batis making an indentation in the center of each.

Grease a baking tray with ghee and place the batis.

Bake in a pre-heated oven at 180C for 30 minutes till they turn golden brown.

Remove and give each a punch to crack the bati, this ensures that the ghee enters the bati. Melt one cup of ghee.

Going by tradition, the batis is meant to be kept dipped in ghee but I just give them a ceremonial dip and remove.

Soak the daals for 30 minutes.

The small yellow lentils are dhuli moong/ split and husked green gram.

The large yellow lentils are dhuli chana/split Bengal gram and The white lentils are dhuli urad/split and husked black gram (also used to make vada).

Pressure cook with the salt and turmeric till tender.

For the tempering, heat the ghee and add the hing and jeera. Add the ginger and chili and stir for half a minute. Take off the heat and add the red chili powder immediately.

Stir and add to the cooked dal. Add the lemon juice and mix well.

Top with the chopped coriander and serve hot!

Dip the hot batis in ghee and serve it with hot dal. You can garnish Dal Bati with chopped onions and coriander and serve it with Churma.