Dal Baati Churma

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   For the baati, combine the whole wheat flour, semolina, melted ghee, carom seeds, and salt in a large bowl.

   Ongeveer 5 min

2. 2

   Gradually add water and knead into a stiff dough, similar to a puri dough. Cover and let it rest for 20 minutes.

   Ongeveer 25 min

   Tip van de kok: The dough should be firm, not sticky.

3. 3

   Preheat your oven to 180°C (350°F).

   Ongeveer 10 min

4. 4

   Divide the baati dough into 12-15 equal portions and roll them into smooth, round balls. Gently flatten each ball slightly with your palm.

   Ongeveer 10 min

5. 5

   Arrange the baati on a baking tray and bake for 25-30 minutes, or until golden brown and cooked through. They should have cracks on the surface.

   Ongeveer 30 min

   Tip van de kok: Flip them halfway through for even baking.

6. 6

   For the dal, combine the soaked toor dal, moong dal, water, turmeric powder, and salt in a pressure cooker.

   Ongeveer 5 min

7. 7

   Cook for 3-4 whistles or until the dals are soft and mushy. Allow the pressure to release naturally.

   Ongeveer 15 min

8. 8

   Heat ghee in a separate pan for the tempering. Add cumin seeds and asafoetida, letting them splutter.

   Ongeveer 2 min

9. 9

   Add the chopped onion and sauté until it turns translucent.

   Ongeveer 5 min

10. 10

    Stir in the ginger garlic paste and cook for another minute until fragrant.

    Ongeveer 1 min

11. 11

    Add the chopped tomato, red chili powder, coriander powder, and garam masala. Cook until the tomatoes soften and the oil separates.

    Ongeveer 7 min

    Tip van de kok: Mash the tomatoes gently as they cook.

12. 12

    Pour the cooked tempering mixture into the pressure cooker with the dal. Mix well and simmer for 5-7 minutes, adjusting water for desired consistency.

    Ongeveer 10 min

    Tip van de kok: The dal should be thick but pourable.

13. 13

    Garnish the dal with fresh coriander.

    Ongeveer 1 min

14. 14

    For the churma, knead the whole wheat flour with a little water into a stiff dough. Form small, uneven pieces or muthias from the dough.

    Ongeveer 10 min

    Tip van de kok: Do not make it too smooth; uneven texture helps in frying.

15. 15

    Heat ghee in a deep pan over medium-low heat. Fry the muthias until golden brown and crisp on all sides.

    Ongeveer 20 min

    Tip van de kok: Fry on low heat to ensure they cook through without burning.

16. 16

    Remove the fried muthias, drain excess ghee, and let them cool completely.

    Ongeveer 10 min

17. 17

    Once cooled, break the muthias into smaller pieces and grind them in a blender or food processor until a coarse, crumbly powder is formed.

    Ongeveer 5 min

18. 18

    Transfer the churma powder to a bowl. Add powdered sugar and cardamom powder. Mix well.

    Ongeveer 2 min

    Tip van de kok: Adjust sugar to your taste.

19. 19

    To serve, crush each hot baati with your hands, pour a generous amount of melted ghee over it, and serve alongside the hot dal and the sweet churma. Garnish churma with slivered almonds if desired.

    Ongeveer 5 min

    Tip van de kok: A true Dal Baati Churma experience involves liberal amounts of ghee.