Dal Baati Churma

Ingredients

For the Dal

• ¼ cup Chana dal
• ¼ cup Masoor dal
• ¼ cup Urad dal
• ¼ cup Green moong dal
• ¼ cup Toor dal
• ¼ tsp + ½ tsp Turmeric powder
• ½ tbsp + 3 tbsp Ghee
• to taste Salt
• ¼ tsp MSG
• 1 tsp Cumin seeds
• 2–3 Whole red chillies
• 1 tbsp Garlic, chopped
• 1 tbsp Ginger, chopped
• 1–2 Green chilli, chopped
• ½ tsp Asafoetida
• 1 Onion, chopped
• 1 Tomato, chopped
• 2 tsp Kashmiri red chilli powder
• 1 tbsp Coriander powder
• as required Hot water
• a handful Fresh coriander, chopped

For the Baati

• 4 cups Wheat flour
• ½ cup Rava (semolina)
• ½ tsp Baking soda
• 1 tsp Ajwain (carom seeds), crushed
• to taste Salt
• 1 tbsp, for dough Ghee
• as required, for brushing/baking Ghee
• as required, for dipping Melted ghee
• as required Water

For the Churma

• 3–4 Baati, crushed
• 1 tbsp Ghee
• 1 tbsp Cashews, chopped
• 1 tbsp Almonds, chopped
• ½ tsp Cardamom powder
• 3 tbsp Powdered sugar/boora

Method of Preparation

Chef Ajay Chopra

1. Prepare the Baati

   Mix wheat flour, semolina, baking soda, carom seeds, salt and ghee. Gradually add water and knead into a stiff dough. Rest for 20 minutes. Divide into equal balls and flatten slightly. Bake in a preheated oven at 180°C until golden. Traditionally, Baatis are baked in a tandoor or over charcoal. Dip the hot Baatis in melted ghee before serving.

2. Cook the Dal

   Wash and soak all the dals for 1 hour. Pressure cook with salt, turmeric powder and ½ tbsp ghee until soft. Mash lightly. Heat 3 tbsp ghee in a pan. Add cumin seeds, whole red chillies and asafoetida. Add chopped garlic, ginger and green chilli and sauté until golden. Add onion and cook until translucent, then add tomato and cook until soft. Mix turmeric powder, Kashmiri red chilli powder and coriander powder with a little hot water and add to the pan. Add the cooked dal, adjust the consistency with hot water and boil for 5–7 minutes. Finish with MSG and chopped coriander.

3. Prepare the Churma

   Crush the Baatis into coarse crumbs. Heat ghee and roast the cashews and almonds. Mix in the Baati crumbs, cardamom powder and powdered sugar.

4. Serve

   Arrange the hot, ghee-dipped Baatis with Dal in bowls and serve the Churma on the side.