Dal Baati Churma

For Dal

For Baati

For Churma

Boil Dal

• Mix moong dal, masoor dal, urad dal, toor dal and chana dal in a bowl and wash them and remove all the water. Soak the lentils for 10 minutes.
• Remove the water after 10 minutes and transfer the lentils to the pressure cooker. Add 2 cups of water, turmeric powder and 1 teaspoon salt and cook it on medium flame for 6 whistles.
• After 6 whistles, turn off the gas and let the pressure cooker remove the pressure automatically.

Batti

• Take wheat flour in a large bowl. Add semolina, baking soda, salt, carom seeds and 3 tablespoon ghee and mix well. Gradually add water and knead it to make a tight dough.
• Cover it and keep it for 15 minutes. Knead the dough once again. Take a small portion of the dough and shape it into a ball with your hand. Press the dough ball between your palms and make it flat, now fold it from the corners and make it like a small bowl and close it to form a hollow ball.
• Similarly, make all the raw baati and place them in a small plate which can be set inside the cooker.
• Take a pressure cooker. Spread salt to cover the bottom of the cooker. Set a stand in it. Close the pressure lid but remove the whistle from it. Preheat the cooker on medium heat for 5 - 7 minutes.
• Open the lid of the cooker and place the baati on top of the stand with plate inside the cooker. Close the lid again without whistle over it. Bake the baati on medium heat for about 20 minutes.
• After 15 minutes, open the cooker and carefully flip all the baatis to bake from the other side. Close the cooker again and bake it for another 5 minutes.
• Baati is ready.

Churma

• Take 3 baatis and crush them in a grinder and grind them into a thick powder.
• Heat 1 tablespoon of ghee in a non stick pan on medium heat. Add edible gum to it and fry it for about 30 - 40 seconds until it becomes translucent and swells like popcorn.
• Add Baati powder, finely chopped almonds, cashews and 1 tablespoon of ghee to it and fry it for about 2 minutes while stirring continuously. Turn off the gas. Allow it to cool down a little at room temperature. Add sugar powder in it and mix well. 
• If you feel the churma is too dry, then you can mix 1 tablespoon of ghee in it and mix well.
• Churma is ready.

Frying and Tempering Dal

• Heat 2 tablespoons ghee in a pan over medium heat. Add asafetida, cumin seeds and fry a little. Add green chili, curry leaves, ginger, garlic and fry for about 30 seconds, while stirring continuously.
• Add onion and fry it for about 3 - 4 minutes, stirring occasionally. Cover the pan to cook quickly while frying. When the onion becomes translucent, add tomatoes to it and fry it till the tomatoes become soft, stirring occasionally.
• Add red chili powder and coriander powder and mix well. Add boiled lentils and mix well. Slowly add hot water to it as per your preference.
• Add salt and garam masala as per your taste and mix well. Cover and cook on low heat for about 3-4 minutes. Open it and add coriander leaves and mix well.
• Dal is ready. Transfer the dal to a serving bowl. Serve the hot dal baati with churma and enjoy.