Dal Baati Churma

Directions

• Making the Dal:
• Wash all the dals well with water. Add the washed dals, along with salt, turmeric powder, 1 teaspoon oil, asafoetida (hing) along with the required amount of water and cover with the lid and pressure cook for 4-5 whistles.
• Heat ghee in a pan. Once hot, add the cloves, dried red chili, green cardamom, black cardamom, bay leaf, cinnamon stick, cumin seeds. Sauté for a few seconds.
• When the seeds crackle, add onion and red chillies. Sauté for around 2-3 minutes.
• Add the tomatoes, green chilies, and ginger-garlic paste. Sauté for 2-3 minutes.
• After that add coriander powder, turmeric powder, chili, and garam masala and mix well. Add around 1/4 cup of water so that the masala’s do not burn. Add some salt to season the masala, We have added salt when cooking the dal, so add accordingly.
• Cook on a medium flame for 3-4 minutes. Stir occasionally.
• Add this tempering to the cooked dal and mix well. Add water to adjust the consistency of the dal. Cook on a medium flame for 2 to 3 minutes.
• Remove from heat. Add lemon juice, coriander leaves and mix well. Dal is ready.
• Making the Baatis:
• Preheat oven to 175°C/ 350. Line a baking tray with the parchment paper.
• In a large mixing bowl, add wheat flour, semolina, ghee, salt, and baking powder. Give the dry ingredients a good mix and add yogurt and mix well.
• Knead into a semi-stiff dough. Add a little oil and knead well. You can add a bit of water if you find it difficult to knead into a dough. But add 1 tablespoon of water at a time.
• Divide the dough into equal portions and shape each portion into a ball. You should be able to a make 10-12 balls from this quantity. Roll into a smooth ball, and make a small indentation in the center of the dough ball using your thumb. Make all the baatis in a similar way.
• Bake for 30-40 minutes or until the top turn golden brown.
• Once, the baatis are baked, using a kitchen towel and press the hot baati slightly with your palm. Apply just enough pressure so that the baatis are cracked slightly. After that, soak cracked baatis in ghee for a few seconds.
• Drain them on a plate. Baatis are ready. Keep them aside.
• Making the Churma :
• In a bowl add the whole wheat flour, semolina and salt. Melt the 1/4 cup ghee and add it to the whole wheat- semolina mixture and mix well. The mixture should resemble to breadcrumbs at this stage.
• Add about 1/4 cup of warm water and knead well to make a stiff dough. Add enough warm water so as to bind the flour so that it hold the shape.
• Divide the dough into 10- 12 equal sized balls. To shape the muthiyas/ dumplings, take a dough ball in your palm and shape into the shape of your fist and press with your fingers in the center.
• Heat ghee in a pan and deep-fry muthiyas at low heat until they are golden brown in color from all the sides. You need to fry it, on very low flame for at least 5-7 minutes. Make sure the muthiyas are cooked well from inside too. You need patience when frying these Muthiyas. Let them cool completely
• When muthias are slightly cool, break each muthia into 3-4 pieces, and add them to a food processor or a blender jar.
• Grind the fried dough shapes in a blender into a fine powder.
• Pass it through the sieve to get a fine mixture. Grind the solid pieces again and pass it through the sieve again. You may need to follow this step a couple of times to get the perfect texture.
• Add almonds, almonds, cardamom powder, nutmeg powder and powdered sugar to the churma powder. Mix everything well. Your churma is ready to be served.
• Making the Red Chilli- Garlic Chutney :
• Add the garlic cloves, dried red chili, red chili powder, cumin seeds, salt, and water to a blender jar. Blend to make a smooth paste.
• Heat oil in a non-stick pan. When the oil is hot enough add add chutney.
• Stir well and let it cook on medium-low heat until the raw smell is gone and the chutney is thick and starts to lose oil from the sides. Stir occasionally to prevent it from burning.