Recipe of cooking dal baati churma

Dal Baati Churma is a popular Rajasthani dish consisting of lentil curry (dal), baked wheat bread (baati), and sweet crumbled wheat dessert (churma). Here's a recipe to prepare these delicious components:

Ingredients for Dal:

• 1 cup yellow split pigeon peas (toor dal)
• 2 cups water
• 1 medium-sized onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon ghee (clarified butter)
• Salt to taste
• Fresh coriander leaves for garnishing

Ingredients for Baati:

• 2 cups whole wheat flour
• 1/2 cup semolina (sooji)
• 1/2 cup ghee (clarified butter)
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon salt
• Water for kneading the dough

Ingredients for Churma:

• 1 cup whole wheat flour
• 1/2 cup ghee (clarified butter)
• 1/2 cup powdered jaggery (or sugar)
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped almonds and pistachios (optional)

Instructions:

1. To prepare the Dal:

   • Rinse the toor dal thoroughly and soak it in water for 30 minutes.
   • Drain the soaked dal and transfer it to a pressure cooker.
   • Add water, turmeric powder, and salt to the cooker.
   • Pressure cook the dal for about 4-5 whistles or until it is soft and cooked.
   • Heat ghee in a separate pan and add cumin seeds and mustard seeds.
   • Once they crackle, add chopped onions, green chilies, and ginger-garlic paste. Sauté until the onions turn golden brown.
   • Add chopped tomatoes, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
   • Add the cooked dal to the pan and mix well. Simmer the dal for 5-10 minutes on low heat.
   • Garnish with fresh coriander leaves. The dal is ready.

2. To prepare the Baati:

   • In a mixing bowl, combine whole wheat flour, semolina, carom seeds, salt, and ghee. Mix well.
   • Gradually add water and knead to form a stiff dough.
   • Divide the dough into small portions and shape them into round balls.
   • Preheat the oven to 375°F (190°C).
   • Place the baati balls on a baking tray and bake for 25-30 minutes or until they turn golden brown and crispy.
   • Remove from the oven and brush the baatis with ghee for a glossy finish. Keep them aside.

3. To prepare the Churma:

   • In a mixing bowl, combine whole wheat flour and ghee. Mix well to form a crumbly texture.
   • Preheat a pan on medium heat and add the crumbly wheat mixture.
   • Roast the wheat on low heat until it turns golden brown and aromatic.
   • Remove from heat and let it cool for a few minutes.
   • Transfer the roasted wheat to a blender and pulse a few times to obtain a coarse powder.
   • In a separate pan, heat ghee and add the powdered jaggery (or sugar). Stir until the jaggery melts and forms a syrup.
   • Add the powdered wheat mixture, cardamom powder,

                    Dal Baati Churma