Dal

1. Wash lentils several times till water runs clear. It normally takes 2 to 3 turns of freshwater washes. 

2. Place dal in a slow cooker. Add double the amount of water and turn on the slow cooker on high setting for 5 to 6 hours.

3. Alternatively, dal can also be cooked in a pressure cooker for 3 whistles / 20 mins for non-whistling or electric pressure cooker. Let the pressure release on its own before opening the cooker or else hot dal can splatter all over you and burn you.

4. While dal is cooking, let's prepare dal masala.

5. Blend onions, garlic, and ginger in to paste.

6. Heat ghee in a large heavy-based saucepan / wok. 

7. Add cumin seeds, asafoetida, and turmeric. Once it starts crackling add turmeric followed with Onion, Garlic, and ginger paste. Stir well.

8. Add small amount of salt. This will help onions to sweat and cook faster. Lower the heat, stir.

9. Allow the onion mixture to sweat and roast (not burn) on low flame until the mixture turns translucent, water evaporates and ghee separates.

10. Meanwhile, blend tomatoes very well in the blender.

11. When onion mixture turns light brown and ghee releases, add blended tomato liquid to onion mixture and mix.

12. Again, continue to cook this tomato-onion mixture on medium flame, stirring occasionally until water evaporates and ghee starts to separate from the paste.

13. The mixture will thicken and deepen in red colour.

14. Add Kashmiri chilli powder, turmeric powder and garam masala. Mix quickly and add water. Water will stop the spices from burning. Allow the mixture to simmer until you see little droplets of ghee floating on the top.

15. Turn off the gas if there is still time for dal to cook.

16. When dal is cooked in a slow cooker / pressure cooker, it will be soft enough to be blended with the hand beater (Ghotni/Whisk). Blend it into a smooth thick paste.

17. Add blended dal to dal masala prepared in step 14 and bring to boil. Turn the flame to low and simmer for 10 to 15 minutes. Add more water if dal is too thick. Adjust salt to taste.

18. The more dal simmers, the more flavoursome it becomes. Just make sure to stir it occasionally to prevent dal from settling and sticking to the bottom. Also keep eye on maintaining water level and adjust accordingly.

19. When ready to serve, transfer dal into a large serving bowl. Garnish with freshly made tempering and chopped coriander leaves. Dal should be piping hot when served with baati.

Tempering

1. Heat ghee in a small wok or saucepan.

2. When ghee is hot enough, add Cumin seeds, Mustard (rai) seeds and asafoetida and let it sizzle for 15 seconds.

3. Add Turmeric (haldi) powder, Kashmiri chilli powder, dried red chillies, and curry leaves altogether. As soon as it starts sizzling pour it immediately over the piping hot dal prepared for serving. DO NOT STIR.