To prepare the baatis, take a glass bowl and add wheat flour with rawa, salt and ghee. Using your hands, knead a very stiff dough with warm water. Shape the dough in the size of a ping pong ball. Meanwhile, heat a gas tandoor and roast the dough balls on low heat for sometime. Make sure they are brown and crusty.
Then break open from the top and pour some fresh ghee on the halves. Then to prepare the daal, wash both the dals together add 1 cup water and a pinch of turmeric. Pressure cook the dals till 2 whistles. Allow the cooker to cool and remove the dal.
Mix all the spice powders in 1/2 cup water to make thin paste. Put ghee in a pan over medium flame, add the cumin and coriander seeds. Once they splutter, add ginger. Then add the paste of spice powders and fry for a minute, add the cooked dal.
Then add the remaining water and stir well. Bring it to a boil. To get that extra zing, add lemon juice in it, check and add salt if required. Garnish with chopped coriander. Serve hot with freshly prepared baatis and serve it hot with daal.
