For Dal: Clean and wash the dals and add 4 cups of water. Pressure cook till the dals are cooked.
In a bowl, combine the chili powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chilies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saute for 1 to 2 minutes.
Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal and if required, add some water. Switch off
For Battis: Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes. Let it rest for 10 minutes
This can be cooked in gas tandoor or oven. I have made it in oven. Preheat oven to 180, line baking tray
Divide dough in equal parts, flatten between palms, it will have cracks which is ok. Place them on baking tray and bake for 25-30 minutes, flipping in between to ensure all sides are cooked. Keep it aside
For Churma: Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes. Let it rest for 10 minutes. Repeat the procedure used for making battis
Soak Almonds & Pistachios in hot water for 15-20 minutes and thinly slice them. Keep it aside
Break the cooked battis for churma into coarse powder. Add ghee, cardamom, sugar, nuts and mix well
For Serving: Dip Battis in ghee. Transfer them to plate, Garnish Churma with almond slivers and serve in a bowl Pour the panchmel dal on battis, add additional ghee if required and serve with churma .. Enjoy the delicious warm lunch