Thursday, June 10, 2010

Dal Bati Churma

Adapted from

Moong dal ( around 2 tbsp )
Tuvar dal ( 1/2 cup )
Chana dal ( around 3 tbsp )
Masoor dal ( 1/3 cup )
Urad dal ( 1/3 cup )
Onion sliced lengthwise
Ginger sliced lengthwise
Green chillies chopped
Jeera / Cumin seeds
Hing / Asafoetida
Turmeric powder
Red Chilli powder
Lemon juice or Amchur
Salt to taste

Wash the dals and soak in a bowl.Heat ghee in a heavy bottomed pan/handi.Add the jeera, when it starts to splutter add the hing.Add the onions and green chillies immediately and stir fry for a while.Now add the ginger and stir.

Add the dal, haldi, mirchi, salt and enough water.Add the lemon juice or Amchur powder Close the lid of the pan and cook on medium heat for 1 hour or till the dal is cooked.

Whole Wheat flour - 3 cups
Salt to taste

Knead the dough first with a little ghee and then with water as you would for chapatis/ rotis. It should be firm and not too soft. Line a baking tray with ghee. Apply a little ghee on you palms, break off a medium sized ball from the wheat dough and roll it between your palms to give roughly roundish shape.

Do not roll them into very smooth balls .. the broken sides will make them crispy.
Bake at 225 F for two and a half hours. Flip them over after around an hour.

For Churma:
A few Batis
Sugar to taste
Elaichi / cardamom ( optional )
Break the baatis (and the ghee + elachi , if using ) and run in a mixer for a coarse powder.
Remove and mix the sugar well.
Serve with the Dal and Baati.

1 comment:

Sharmila said...

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