Dal Baati Churma

Ingredients

• 1 cup toor dal
• 2 cups whole wheat flour
• 1/2 cup ghee
• 1/4 cup jaggery
• 1 tsp cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp red chili powder
• Cardamom powder
• Salt to taste

Instructions

1. 1

   For the baati: in a bowl, combine 2 cups whole wheat flour, 1/4 cup ghee, 1/2 tsp salt, and a little water. Knead into a stiff dough (stiffer than roti dough). Shape into 8-10 round balls. Bake in a preheated oven at 200C (400F) for 30 minutes, turning once, until golden and hollow-sounding when tapped. Alternatively, boil then bake.

2. 2

   While still hot, dip each baati in melted ghee and let it soak for a minute. Keep warm.

3. 3

   For the dal: rinse 1 cup toor dal and pressure cook with 3 cups water and 1/2 tsp turmeric for 3 whistles until soft. In a pan, heat 1 tbsp ghee, add 1 tsp cumin, let it splutter, then add 1 tsp garam masala and 1/2 tsp red chili powder. Pour this tempering over the cooked dal. Add salt and simmer for 5 minutes.

4. 4

   For the churma: break 2 baked baatis into pieces and grind to a coarse powder. In a pan, melt 2 tbsp ghee, add the powdered baati, 1/4 cup jaggery (grated), and 1/2 tsp cardamom powder. Cook on low heat for 5 minutes, stirring, until the jaggery melts and coats the churma.

5. 5

   To serve, place the dal, a ghee-soaked baati, and a portion of churma on a thali. Break the baati into the dal, eat with churma for a sweet-savory bite. The iconic Rajasthani complete meal.

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