Recipe : Dal Baati Churma

Ingredients:

For Baati:

• 2 cups whole wheat flour
• 1/2 cup semolina (sooji)
• 1/4 cup ghee (clarified butter)
• 1/2 cup yogurt
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon crushed black pepper
• 1 teaspoon grated ginger
• 1 teaspoon finely chopped green chili
• Salt to taste
• Water (as needed)

For Dal:

• 1 cup mixed lentils (such as toor dal, moong dal, and chana dal), soaked for 30 minutes
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon grated ginger
• 2 cloves of garlic, minced
• 1 medium-sized onion, finely chopped
• 2 tomatoes, pureed
• Salt to taste
• Water (as needed)
• Fresh coriander leaves, chopped (for garnish)

For Churma:

• 1 cup whole wheat flour
• 1/2 cup ghee
• 1/2 cup powdered jaggery (or sugar)
• 1/2 teaspoon cardamom powder
• Chopped almonds and pistachios (for garnish)

Instructions:

1. Baati:

• In a large mixing bowl, combine the whole wheat flour, semolina, ghee, yogurt, cumin seeds, fennel seeds, crushed black pepper, grated ginger, green chili, and salt.
• Mix well to form a crumbly texture.
• Gradually add water, little by little, and knead into a stiff dough.
• Divide the dough into small equal-sized portions and shape them into round balls.
• Preheat the oven to 350°F (180°C).
• Place the baati on a baking tray and bake for about 30-40 minutes until they turn golden brown and crispy.

2. Dal:

• Rinse the soaked lentils and transfer them to a pressure cooker.
• Add enough water, turmeric powder, and salt.
• Pressure cook the lentils until they are soft and mushy (approximately 3-4 whistles).
• In a separate pan, heat ghee and add cumin seeds and mustard seeds.
• Once they start spluttering, add chopped onions, grated ginger, and minced garlic. Sauté until the onions turn golden brown.
• Add tomato puree, red chili powder, and garam masala. Cook until the oil separates from the mixture.
• Add the cooked lentils to the pan and simmer for 10-15 minutes. Adjust the consistency by adding water if necessary.
• Garnish with freshly chopped coriander leaves.

3. Churma:

• In a mixing bowl, combine whole wheat flour and ghee.
• Knead it into a firm dough by adding a little water if needed.
• Divide the dough into small portions and shape them into small balls.
• Preheat the oven to 350°F (180°C).
• Place the dough balls on a baking tray and bake for about 20-25 minutes until they turn golden brown and crispy.
• Allow them to cool, then grind them into a coarse powder using a blender or mortar and pestle.
• Heat ghee in a pan and add the powdered jaggery (or sugar) and cardamom powder.
• Mix well until the jaggery melts and combines with the powdered mixture.
• Add the coarsely ground