For 10 years, Neeraj Singhal has been serving this hearty dish, which combines lentils and the hard wheat rolls known as baati. While the rolls seasoned with cumin are crisping in the oven, the chef prepares the dal. Onions, garlic, garam masala and fresh herbs are fried. Then the lentils are added. Abu Restaurant bakes more than 450 baatis a day.