Dal Baati Churma

Directions

Step 1: Preparing the Dal (Lentil Curry)

1. Wash the Lentils: Rinse the toor dal and moong dal in water a couple of times until the water runs clear. This helps remove any dust or impurities.

2. Cook the Lentils:

   • In a pressure cooker, add the washed lentils, turmeric powder, and enough water to cover them. You can use 4-5 cups of water for softer dal.
   • Pressure cook the dal for about 3-4 whistles on medium heat. If you are cooking in a regular pot, let the dal simmer for 25-30 minutes until soft and mushy. Keep stirring occasionally to ensure it doesn’t stick to the bottom.

3. Prepare the Tempering (Tadka):

   • Heat 1-2 tablespoons of ghee in a pan. Once hot, add cumin seeds, mustard seeds, and a pinch of asafoetida.
   • Add finely chopped onions and sauté until they turn golden brown.
   • Add ginger, garlic, and green chilies, and cook for another 1-2 minutes.
   • Now, add chopped tomatoes, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala (spice mix).

4. Combine Dal and Tempering:

   • Once the dal is cooked and soft, add the prepared tempering to the dal. Stir well to combine.
   • Adjust the consistency by adding more water if necessary. Let the dal simmer for another 5-7 minutes so the flavors meld together.

5. Garnish and Serve:

   • Garnish with freshly chopped coriander leaves and serve hot. If you like, drizzle some ghee on top for added richness.

Step 2: Preparing the Baati (Wheat Dumplings)

1. Make the Dough:
   • In a large mixing bowl, combine whole wheat flour, semolina, baking powder, and salt. Mix well.
   • Add ghee to the dry ingredients and rub it in with your fingers to form a crumbly texture.
   • Gradually add water and knead the mixture into a soft but firm dough. The dough should not be sticky; it should hold its shape when formed into a ball.
   • Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
2. Shape the Baatis:
   • Divide the dough into equal-sized balls. You can make them about the size of a golf ball.
   • Roll them into smooth, round balls, and then slightly flatten them to form a disc-like shape.
3. Cook the Baatis:
   • Traditionally, baatis are baked in a clay oven (called a ‘tandoor’) or deep-fried. However, you can also bake them in a conventional oven or air fryer.
   • Oven method: Preheat the oven to 180°C (350°F). Place the baatis on a baking tray and bake them for 20-25 minutes or until they turn golden brown. You can flip them halfway through the baking process for even cooking.
   • Deep-fry method: Heat ghee or oil in a deep pan and fry the baatis on low heat until they become crisp and golden brown. Be gentle when flipping them to avoid breaking.
4. Soak the Baatis in Ghee:
   • Once the baatis are cooked, remove them and immediately dip them in warm ghee for about 2-3 minutes. This step gives the baatis their signature richness and flavor.
   • After soaking, remove the baatis and set them aside.

Step 3: Preparing the Churma (Sweet Crushed Baati)

1. Crush the Baatis:
   • Take the soaked baatis and break them into smaller pieces or crush them by hand. The idea is to make them crumbly, almost like breadcrumbs.
2. Prepare the Churma:
   • Heat ghee in a pan and add the crushed baatis. Roast them on low to medium heat for 5-6 minutes until they turn golden brown and crispy.
   • Once they’re roasted, add sugar or jaggery, cardamom powder, and any optional nuts (cashews, almonds, etc.).
   • Stir well to combine everything. The sugar will melt, and the churma will have a sticky, crumbly texture.
3. Garnish:
   • Garnish with additional chopped nuts and dried rose petals (if using). Serve warm or at room temperature alongside the dal and baati.