For making dal, soak dals together for minimum 1 hour.
Pressure cook with 2 cups of water for 3-4 whistles in medium flame.
Grind chopped tomatoes, peeled and chopped ginger and green chillies to make a puree.
Heat kadai with ghee in medium flame and add jeera, followed by asafoetida.
Add turmeric and dhaniya powder in low flame and without burning, give it a stir.
Add the ground tomato puree and mix well.
Add chilli powder, garam masala powder and salt. Fry for 2 minutes or until ghee floats on top.
Add cooked dal mashing well and add water to adjust the consistency.
Bring to boil, let it boil for 2 minutes or until the desired consistency is reached. Add coriander leaves and switch off the flame.
For baati, in a mixing bowl, mix flour, semolina, salt, ajwain and ghee well. Add water little by little and make a very stiff dough.
It should not be smooth and should be having cracks.
Pre heat oven to 180 deg C. Mean while, divide the dough to 10 equal sized balls and flatten it with a dent in the middle for easy cooking.
These patties should be having cracks, it helps in easy cooking. Arrange in a baking tray.
Brush generously with ghee and bake for 15 minutes.
After 15 minutes turn the baatis and bake for another 15 minutes or until the baatis turn golden in colour.
Give some standing time and break it. Just before serving, heat enough ghee in a kadai.
Dip the broken baatis in it and serve in a bowl topped with the prepared dal. (I just again brushed with generous ghee.