• Mix the pulses, wash well, soak for half an hour.
• Cook the pulses with salt, turmeric powder, and just enough water until tender.
• Heat the ghee in a wok (kadhai); add asafoetida, cumin seeds, and cloves. Saute on medium heat for a few seconds. Add onions and saute till golden brown.
• Add ginger-garlic paste and red chilli powder. Cook for 3 - 4 minutes.
• Add ginger, green chillies, and tomatoes and cook till the mixture leaves the sides of the pan.
• Add the boiled pulses, mix well and heat through. Serve hot after garnishing with green coriander, ginger and
• green chillies.

bati

• Mix the flour with salt, ginger-garlic paste, green chilli paste, and 4 tbsp ghee. Add just enough water to knead into a semi-hard dough.
• Divide the dough into 2 inch diameter balls.
• Place the balls on a greased tray and bake in a moderately hot oven for 10 minutes. Change sides and bake again for 10 minutes. It should be lightly browned with a few cracks when done.
• Remove and dip in melted ghee Serve hot.

choorma

• Dip the bati liberally in melted ghee. Keep aside for 5 minutes to cool.
• Crush them coarsely; add sugar, 2 tbsp ghee and the green cardamom. Mix well.
• To serve, either serve as a crushed mixture or roll into round balls which fit in the palm of the hand, garnished with slivers of almonds.