DAL BATI

Today's special lunch, is all the way from Rajasthan, it is a winter speciality, Dal Baati Churma made using pure home made ghee.

Used to make bafla bati, but today my bati's are oven baked having a perfect texture. Usually for dal split moong dal is used in good quantity, but I have reduced the proportion, as my family does not like it much.

Ingredients:

For Dal:

· Toor Dal – ½ cup

· Moong dal (split) – ¼ cup

· Masoor Dal – ¼ cup

· Chana Dal – ¼ cup

· Udid Dal – 2 tbsp

· Salt

· Turmeric powder – ½ tsp

· Ghee – 2 tbsp

· Mustard seeds – 1 tsp

· Cumin seeds- 1 tsp

· Hing – ¼ tsp

· Curry leaves – one sprig

· Garlic – 5 - 7 cloves (finely chopped)

· Green Chilli – 1 -2 (finely chopped)

· Ginger – 1 inch (finely chopped)

· Dried Red Chilli – 1-2 (broken)

· Onion (medium size) – 1 (finely chopped)

· Tomato (big size) – 1 (finely chopped)

· Red Chilli powder – 1 tsp

· Turmeric powder – ¼ tsp

· Coriander powder – 1 tsp

· Garam Masala – ¼ tsp

· Lemon juice – 1 tsp

· Coriander leaves (chopped)

For Bati: (cooked in oven)

· Wheat flour – 2 cups

· Ajwain – ½ tsp

· Coriander seeds – 1 tsp (crushed)

· Salt – ½ tsp

· Desi Ghee – 4 tbsp

· Baking Soda – 2 pinches

· Water

· Extra ghee for soaking

For Churma:

· Baked baaties – 2-3

· Edible gums - 2 tbsp (optional)

· Crushed nuts (cashews/almonds)- 2-3 tbsp

· Ghee - 2 tbsp

· Powdered sugar – 2-3 tbsp

· Cardamom powder – ¼ tsp

Method:

For Dal:

· Wash all the dal thoroughly with fresh water and soak in enough water for half an hour.

· Now pressure cook these dals with fresh water, turmeric and salt on medium flame for 3-4 whistles.

· Turn off the flame and let the cooker depressurize naturally to open the lid.

· Heat ghee in a kadai, add mustard seeds, cumin seeds, allow it to splutter, add onions and cook them until they are translucent.

· Add hing, curry leaves, garlic, green chillies, ginger and broken dry red chillies, sauté them.

· Add tomatoes, salt and powdered spices, cook until the tomatoes are mushy.

· Add the cooked dal and mix well, add water to adjust the consistency of the dal, boil for 7-8 minutes.

· Add lemon juice and some freshly chopped coriander leaves, stir once.

· Serve hot with freshly baked bati.

For Bati:

· In a large mixing bowl add the above-mentioned ingredients, mix well making sure the dough is moist.

· Now add water and knead it into a semi hard dough.

· Let it rest for 10-15 mins.

· Take a small ball sized dough and make an ‘x’ impression if you want using a butter knife.

· Pre heat the oven at 180-degree c.

· Place the bati on a greased baking tray. Cook for 15-18 minutes on both the sides at 180-degree c.

· Once out of the oven you can now dip the bati in ghee for some time.

· Bati’s are ready to be served with dal.

For Churma:

· Crush the baaties in a mixer grinder.

· Now add ghee in a pan and fry the edible gums on medium heat, it will puff up. Now take it in a plate and crush it with the back of a glass.

· Add more ghee in the same pan fry the nuts for 2-3 minutes and add the crushed baaties, edible gum, sugar powder and cardamom powder. Give a good mix and turn off the flame.

· Your Churma is ready to be served with Dal Bati.