Traditional

Dal Baati Churma

12 May

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.
  1. 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.
  1. 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