This almost staple dish from the cuisine of Rajasthan in western India, is simple and nutritious. It is even served on special occasions! The Baati are traditionally roasted in an open coal fire but you can also cook them under a grill or in your oven. They are then eaten dipped in the thick, soup-like Daal. The Daal is traditionally made with a number of different types of lentils but you can use as many as you have at the moment. The Baatis can be made ahead of time. Just remember to keep them warm though. This recipe makes about 15-20 of them.