Dal Baati Churma

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Приготовление

Шаг за шагом

1. 1

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

   Около 5 мин

2. 2

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

   Около 25 мин

   Совет повара: The dough should be firm, not sticky.

3. 3

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

   Около 10 мин

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.

   Около 10 мин

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.

   Около 30 мин

   Совет повара: 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.

   Около 5 мин

7. 7

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

   Около 15 мин

8. 8

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

   Около 2 мин

9. 9

   Add the chopped onion and sauté until it turns translucent.

   Около 5 мин

10. 10

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

    Около 1 мин

11. 11

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

    Около 7 мин

    Совет повара: 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.

    Около 10 мин

    Совет повара: The dal should be thick but pourable.

13. 13

    Garnish the dal with fresh coriander.

    Около 1 мин

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.

    Около 10 мин

    Совет повара: 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.

    Около 20 мин

    Совет повара: 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.

    Около 10 мин

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.

    Около 5 мин

18. 18

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

    Около 2 мин

    Совет повара: 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.

    Около 5 мин

    Совет повара: A true Dal Baati Churma experience involves liberal amounts of ghee.