Daal baati churma with gatta subji

Ingredents---

Daal---
1/2 cup arhar daal
1/4 cup moong daal
1/4 cup chilka moong daal
1/4 cup chana daal
3 tsp red chilli powder
1/2 tsp haldi
1 tsp coriander powder
1/2 tsp garam masala
1 badlega
1 tsp jeera
2 red dry chilli
1 tsp masoori methi
Pinch of hing
3 tbsp ghee
Salt to taste
Lemon juice
Coriander leaves

For baati---
1 cup wheat flour
1/4 cup suji
1/4 cup milk
2 tbsp melted ghee
Salt to taste

For churma----
1/2 cup wheat flour
1/4 cup suji
2 tbsp melted ghee
1/4 cup bura
2 tbsp almonds
2 cardmon powder
Ghee for deep frying

Gatta subji----
1 cup besan
Salt
1 tsp red chilli powder
1/2 tsp haldi
1 cup curd
1 tsp whole coriander seeds
Hing
3 tbsp oil
2 cloves
1 tsp jeera
Hing
Salt per taste
1 tsp garam masala
1/2 tsp anchor powder
Coriander leaves

Method----
Mix all daals and boil in cooker.
In a bowl mix haldi, mirchi ,dhaniya and garam masala add water and mix
Heat ghee add cloves bay lead jeera dry red chilli and hing and cardmon.when jeera crackle add prepare masala paste and saute. Now add cook daals and salt.add required water.

Baati---
Mix all ingredents--- of baati and make firm dough.knead well.devide it in equal parts and make balls.lightly press them and mark an incision with kitchen knife.preheat ovan and bake baat is for 20 min from both sides at 180 degree.or till baked from every side.dip in ghee for serving

Churma----
Add all ingredents--- and make firm dough.make balls and deep fry in ghee.let them cool then grind them with sugar in powder.add almonds and cardmon

Gatta---
Add besan 1/4 cup curd salt 1/2 tsp red chilli powder hing and 1/2 tsp crushed coriander seeds and make a dough.roll them with palm.boil water in pan.when water boils add gatta in it and boil. When gatta boil strain them don't waste water keep it save.cut gatta in small pieces.heat oil add all whole spices .Take a bowl and add curd and spices make a paste with water. Now as jeera crackles add curd paste and stir continuously otherwise curd will curdle .Now add gatta and cook for some time and add kasoori methi. Garnish with coriander leaves.