Dal Baati Churma

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

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

   Yaklaşık 5 dk.

2. 2

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

   Yaklaşık 25 dk.

   Aşçının notu: The dough should be firm, not sticky.

3. 3

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

   Yaklaşık 10 dk.

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.

   Yaklaşık 10 dk.

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.

   Yaklaşık 30 dk.

   Aşçının notu: 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.

   Yaklaşık 5 dk.

7. 7

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

   Yaklaşık 15 dk.

8. 8

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

   Yaklaşık 2 dk.

9. 9

   Add the chopped onion and sauté until it turns translucent.

   Yaklaşık 5 dk.

10. 10

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

    Yaklaşık 1 dk.

11. 11

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

    Yaklaşık 7 dk.

    Aşçının notu: 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.

    Yaklaşık 10 dk.

    Aşçının notu: The dal should be thick but pourable.

13. 13

    Garnish the dal with fresh coriander.

    Yaklaşık 1 dk.

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.

    Yaklaşık 10 dk.

    Aşçının notu: 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.

    Yaklaşık 20 dk.

    Aşçının notu: 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.

    Yaklaşık 10 dk.

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.

    Yaklaşık 5 dk.

18. 18

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

    Yaklaşık 2 dk.

    Aşçının notu: 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.

    Yaklaşık 5 dk.

    Aşçının notu: A true Dal Baati Churma experience involves liberal amounts of ghee.