Dal Baati Churma

Pregătirea ingredientelor

Ingrediente

Mod de preparare

Pas cu pas

1. 1

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

   Aproximativ 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.

   Aproximativ 25 min.

   Nota bucătarului: The dough should be firm, not sticky.

3. 3

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

   Aproximativ 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.

   Aproximativ 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.

   Aproximativ 30 min.

   Nota bucătarului: 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.

   Aproximativ 5 min.

7. 7

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

   Aproximativ 15 min.

8. 8

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

   Aproximativ 2 min.

9. 9

   Add the chopped onion and sauté until it turns translucent.

   Aproximativ 5 min.

10. 10

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

    Aproximativ 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.

    Aproximativ 7 min.

    Nota bucătarului: 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.

    Aproximativ 10 min.

    Nota bucătarului: The dal should be thick but pourable.

13. 13

    Garnish the dal with fresh coriander.

    Aproximativ 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.

    Aproximativ 10 min.

    Nota bucătarului: 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.

    Aproximativ 20 min.

    Nota bucătarului: 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.

    Aproximativ 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.

    Aproximativ 5 min.

18. 18

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

    Aproximativ 2 min.

    Nota bucătarului: 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.

    Aproximativ 5 min.

    Nota bucătarului: A true Dal Baati Churma experience involves liberal amounts of ghee.