Rajasthani Dal Bati Churma

Ingredients for Bati and Churma

• 2 cups Whole Wheat Flour
• 1 cup (Semolina/ Rava)
• 1/2 cup Ghee
• 1 teaspoon Ajwain (Carom seeds)
• 1 teaspoon Baking powder
• Salt, to taste
• 1/4 cup Jaggery , for churma
• 2 tbsp cashew & almond, chopped (fried), for churma

Ingredients for Dal

• 1/4 cup Green Moong Dal (Split)
• 1/4 cup Black Urad Dal (Split)
• 1/4 cup Chana dal (Bengal Gram Dal)
• 1 Onion, finely chopped
• 1 inch Ginger , finely chopped
• 1 Green Chilli , slit
• 3 clove Garlic, finely chopped
• 1 Tomato , finely chopped
• 1 Bay leaf (tej patta)
• 1 inch Cinnamon Stick (Dalchini)
• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Garam masala powder
• Coriander (Dhania) Leaves, chopped

For Dal Tadka

• 1 teaspoon Ghee
• 1 teaspoon Cumin seeds (Jeera)
• 2 Dry Red Chillies , halved

Method:

For Bati and Churma

Step 1: Beginning with the Bat, combine all the ingredients except jaggery. Add water to combine it well and to make smooth yet stiff dough. Leave the dough aside for 20 minutes until it becomes fluffy with the baking powder we added in the mixture.

Step 2: Knead again once the dough is well rested. Divide the dough in round- shaped small balls.

Step 3: Preheat the oven to 180 C and place the bati balls in the oven for about 20 to 30 minutes until browned. Keep turning the batis until it is baked evenly on both sides and giving a x mark on top.

Step 4: Once the batis are golden brown in color, remove them from the oven.

Step 5: For Churma, take 3 to 4 of them, blend with jaggery in a blender to make a fine powder. The taste of jaggery will replace the salty taste of bati while providing you sweet crunch taste to you.

Step 6: Add cashews and almonds in the mixture and blend it nicely. Scoop the mixture in a bowl and set it aside.
For Dal

Step 7: Clean and wash the dals. Combine all the ingredients mentioned above for making dal in a pressure cooker.

Step 8: Add 2-1-/2 cups of water and let it cook until two to three whistles. Turn off the heat and simmer the dal for 10 minutes.

Step 9: Open the cooker once the pressure is released completely. Check the salt and spices and adjust to your preference. Transfer the dal into a serving bowl after tasting the salt and spices.

Step 10: Now, take a small pan and heat ghee in it. Add cumin seeds and red chillies. Cook them until they roast an犀利士
d crackle. Once done, turn off the heat and pour the sizzling mixture on dal.

Step 11: Lightly crush the batis and drizzle ghee over them. Serve it with dal and churma. Enjoy!

Cooking Note: The batis will in general break from the top while it is heating and that is totally normal. In addition, you can stuff potatoes or peas in batis to add more flavor.