Drain and pressure cook chana dal and moong dal with salt, ginger and turmeric powder in 2 cups water till 3 whistles are given out.
Heat ghee in a non stick pan, add asafoetida, cumin seeds and onion and sauté till lightly browned.
Blend the dals with a hand blender lightly.
Add red chilli powder to the onion and mix well.
Add this mixture to the dals and mix well.
Add the amchur and mix well.
Break baatis, drizzle ghee on them and serve with hot Rajasthani dal.