Dal Bati Churma

**Make the bati dough:** Mix whole wheat flour, semolina, 4 tbsp melted ghee, and salt. Add water gradually and knead into a stiff dough. Divide into 12 equal balls and shape into round batis.

**Bake the batis:** Preheat oven to 180°C. Place batis on a baking tray and bake for 30–35 minutes, turning halfway, until golden brown and cooked through. Alternatively, cook over charcoal for authentic smoky flavour.

**Soak the dals:** Rinse toor dal, chana dal, and moong dal together. Soak for 30 minutes, then pressure cook with turmeric and 3 cups water for 3–4 whistles until soft.

**Prepare the dal tadka:** Heat 2 tbsp ghee in a pan. Add cumin seeds and asafoetida. Once they splutter, add chopped onions and sauté until golden.

**Build the dal:** Add ginger-garlic paste and green chillies, cook for 2 minutes. Add chopped tomatoes and cook until oil separates. Add red chilli powder, coriander powder, and garam masala.

**Combine dal:** Add the pressure-cooked dal to the masala, mix well, and simmer for 10 minutes. Adjust consistency with water and season with salt. Finish with a drizzle of ghee.

**Make churma:** Coarsely crush 4 baked batis. Heat 3 tbsp ghee in a pan, add the crushed bati and roast on low heat for 5 minutes until fragrant and golden.

**Sweeten the churma:** Remove from heat, add powdered jaggery, cardamom powder, and chopped almonds and cashews. Mix well. The heat will melt the jaggery into the churma.

**Finish the batis:** Dip each hot baked bati in melted ghee generously, coating all sides.

**Serve:** Arrange ghee-dipped batis on a plate, pour hot dal alongside, and serve churma as a sweet accompaniment. Traditionally served on a thali with green chutney and onion salad.