For dal... Clean and wash the dals, combine the dals with 4 cup of water and salt in a pressure cooker and mix well and pressure cook for 3 whistle
Allow the steam to escape before opening the lid
Do not drain the water and keep aside
Heat the ghee in a deep non stick kadahi kadahi and add cloves, bayleaves, cumin, green chilly and heeng and saute on a medium flame for a few seconds
When the seed crackles add the tomatoes, coriander pwd, turmeric pwd, chilly pwd and garam masala mix well and cook on a medium flame for 2 minutes while stirring occasionally
Add the cooked dal (along with water) and little salt and mix well and cook on a medium flame for 2-3 minutes while stirring occasionally
Add the coriander and mix well and keep aside
For baati... Combine all the ingredients in a deep bowl and knead it into a semi stiff dough without using any water
Divide the dough into 8 equal portions and shape each portion into an even sized round
Flatten the rounds make a small indention in the center of the baati using your thumb, keep aside
Heat tandoori cooker and all baati on the wire rack put the flame low medium and bake it till brown
Heat the ghee in a wok and put all the baati in it
How to serve.. Warm the dal again till piping hot,arrange two baati on a serving plate, break them into pieces and pour 1 tbsp melted ghee evenly and dal on it