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1
Bring 750ml water to boil with bay leaves and cinnamon stick; add lentils, reduce to gentle simmer for 60 minutes until completely soft and creamy; season with salt.
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2
For baati: combine wheat flour, salt, and sugar; rub in 80g ghee with fingertips until breadcrumb texture; add water gradually, mixing to form firm, smooth dough; rest 30 minutes covered.
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3
Divide baati dough into 12 equal balls, 25g each; roll between palms until smooth; arrange on ungreased baking tray, spacing 5cm apart.
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4
Bake baati in preheated 200°C oven for 40 minutes until golden brown and hollow-sounding when tapped; allow to cool 10 minutes, then break open and scoop out soft interior; discard hard exterior shells or reserve for grinding (optional).
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5
For churma: heat 200g ghee in heavy-bottomed pan over medium heat; add wheat flour and all-purpose flour in alternating spoonfuls, stirring constantly for 8 minutes until deeply golden and fragrant — avoid burning.
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6
Remove from heat; stir in jaggery, chopped dry fruits, cardamom, and salt; mix thoroughly until jaggery dissolves and coats flour; form into crumbly, moist-looking texture whilst still warm.
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7
Heat 30g ghee in separate pan over medium heat; add sliced onion, cook until golden, 8 minutes; add garlic and ginger, cook 2 minutes; stir in turmeric and cumin, cook 1 minute; pour cooked dal into this tempering, stir well.
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8
To serve: spoon seasoned dal into shallow bowls; arrange 3 baati alongside; top with warm churma; drizzle with extra ghee if desired.
