Friday, 10 October 2014


Daal, Baati, Churma


For Panchmel Dal:
Toovar dal(split yellow lentils)                             -1/4 cup
Masoor dal (split red lentils)                                -1/4 cup
Chana dal (split Bengal gram)                             -1/4 cup
Moong dal (split green gram)                              -1/4 cup
Urad dal (split black lentils)                                -1/4 cup
Chilli powder                                                       -2-3 tspoon (Optional)
Turmeric powder (haldi)                                      -1/2 tspoon
Coriander (dhania) powder                                  -1 n 1/2 tspoon
Garam masala                                                      -1 tspoon
Cumin seeds (jeera)                                             -1 tspoon
Red chillies                                                          -2 dry whole
Asafoetida (hing)                                                 -a pinch
Onion                                                                   -1 cup finely chopped
Garlic                                                                   -1 tbspoon finely chopped
Tomatoes                                                             -1 cup finely chopped
Lemon Juice                                                        -2 tbspoon
Ghee                                                                    -3 tbspoon
Salt                                                                      -to taste
Fresh Coriander                                                  -2 tbspoon to garnish

For the baatis (for 10-12 baatis):
whole wheat flour (gehun ka atta)                      -1 cup
semolina (rava)                                                   -1/2 cup
Salt                                                                      -to taste
Baking soda                                                        -1 pinch
Melted butter or Ghee                                        -2 tbspoon

For Churma:
whole wheat flour (gehun ka atta)                     -1/2 cup
semolina (rava)                                                  -1/4 cup
Baking soda                                                       -1 pinch
Melted butter or Ghee                                       -1 tbspoon
Grounded Nuts                                                  -4 tbspoon (Almond, Chews, Pistachios)
Cardamom Powder                                            -1/2 tspoon
Raw Sugar                                                         -4 tbspoon or to taste


For the Panchmel dal:
Clean and wash all the dals and soak them for half an hour.
After half n hour drain the water from Daal mix.
Now put the Daal mix in a pressure cooker and add 4 cups of water to it. Add salt and turmeric while cooking Daal mix.
Pressure cook for 3-4 whistles or till the Daal mix is cooked.
In a bowl, combine the Chilli powder, Coriander powder, Garam masala with 2 tablespoons of water and mix well. Keep aside.
Heat the ghee in a pan and add the Cumin seeds, Red chillies and Asafoetida.
When the cumin seeds crackle, add the prepared masala paste and cook for 1 to 2 minutes.
Now add onion and garlic to it and saute for 2 minute. Now add tomatoes and cook until tomatoes are soft and well mixed with other ingredients in the pan.
Add the cooked daal mix in the pan. Now put lemon juice and simmer for 3 to 4 minutes.
Adjust the consistency of the dal before serving and if required, add some boiled water.
Garnish with Fresh coriander and serve with Baati and Churma.

For the baatis
Mix all the ingredients and knead into a firm dough. Knead well for 8 to 10 minutes.
keep the dough aside for half an hour to let it rise a bit.
Now after half an hour take the dough and divide into 10-12 equal portions and shape each portion into an even sized round balls. As you can see in the picture.

I've baked the Baatis into Oven and not fried.

Preheat the oven for 250 degrees. Now place your Baatis into the Oven and bake for 15-20 minutes or untill they are golden brown and double their size.
Keep an eye while baking, if they start to get brown soon but not puff up lower the over temprature and give them sometime to cook from inside.
Some people bake them only one side but I like to bake the both sides golden brown so they do not taste raw.
When Baatis are golden brown from both sides, take them out of Oven and dip them in menlted ghee or butter.
Keep them aside to cool down.

For the Churma:
Knead flour, semolina, baking soda and melted ghee togather and make smooth dough. Knead it for 10-15 minutes to mix it very well.
keep the dough aside for half an hour to let it rise a bit.
After half an hour take few drops of ghee on your hands and knead the dough again for 2 minutes.
Now divide the dough into equal portion of 5 balls or the muthias as you can see in the picture.

Now Heat oil in Karahi and deep fry these muthias/balls in it till golden brown colour.

Take them on a paper towel to take out the excess oil. Let them cool down.

Now mix grounded nuts and cardamom powder in a deep bowl.
Corsa grind your fried balls/muthias into a food processor, do not make it into a powder. This is called Churma.
Mix Churma into the grounded nut bowl. Now add the sugar and mix ir very well.
Garnish with some fried dry fruits.

I keep the Churma corsa cause we do not make it in laddoo. If you want to make it in Laddoo grind it till very fine powder. add some ghee and bind that into laddoos.
You can also bake Muthias/balls of Churma and not deep fry.
Less Oil and Less Ghee will make these dishes very healthy and they will still taste good, very good.

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