1 Prep baati dough

1. Mix Khapli atta with salt, a pinch of soda, and ghee. Add water slowly and knead into a firm dough. Shape into lemon-sized balls.

2 Bake baatis

2. Preheat oven to 180°C. Place baatis on a tray and bake for 25–30 mins until golden and cracked. Traditionally, they’re also roasted in hot sand or over cow dung cakes.

3 Cook dal

3. Pressure cook the dals with turmeric and salt. In a kadhai, heat ghee or groundnut oil. Add mustard, cumin, hing, garlic-ginger paste, green chillies, and tomatoes. Sauté well and pour over the dal. Simmer.

4 Serve

4. Break open hot baatis, dip them into a bowl of melted ghee. Serve with the hot dal on the side, garnished with coriander.