Dal bati churma

DAL BATI CHURMA RECIPE

BY KRUPA SAVLA

INGREDIENTS FOR PANCHKUTI DAL 

• 1/4 cup tuvar dal
• 1 tbsp chana dal
• 1 tbsp yellow moong dal
• 1 tbsp urad dal
• 1 tbsp massor dal
• 1 onion chopped
• 1 tomato chopped
• 1 tsp ginger garlic paste
• 2 green chilly
• 4 – 5 curry leaves
• ½ tsp Rai
• ¼ tsp jeera
• Pinch of hing
• 1 tsp red chilly powder
• ¼ tsp turmeric
• Pinch haldi
• 1 clove+ small piece of  cinnamon + 1 star anise
• 1tsp dhania jeera powder
• 2 tbsp ghee
• 2 tbsp oil
• Salt to taste
• Finely chopped Coriander leaves for garnish .

METHOD 

First wash the dal and pressure cook it

When dal is cool , blend with blender to make it smooth

Then heat a pan , add rai + jeera +  hing

Add green chilly,+ ginger garlic paste + onion ,and saute it

Add red chilly powder + tomato ,cook till tomatoes are soft .

Add turmeric +  all dry masala and saute .

Add cooked dal and mix well .

Adjust water if required .

Simmer for 5min on low flame .

Garnish with Coriander leaves

Serve with Bati.

                                                                                                  BATI

INGREDIENTS FOR BATI

• 1 cup whole wheat atta coarsely grinded
• 1/8 cup hot ghee
• Lukewarm water as needed
• Salt to taste
• 1/4 tsp Ajwain
• Pinch soda bicarb
• 1/2 cup approx Ghee for Deeping Bati

METHOD

Mix all ingredients n make a stiff dough.

Keep aside for 10 min.

Then make balls from dough n press in between balls with finger for impression

Then bake in Bati cooker on gas  till is done . [ approx 25-30 min ]

Press the  Bati with your palms and dip into ghee .

Allow it to absorb ghee .

Serve with dal , chopped onion, chopped Coriander leaves , lime Juice.

                                                                                           CHURMA

INGREDIENTS FOR CHURMA

• 1 cup whole wheat atta [ coarsely grinded ]
• 1/8 cup hot melted ghee + 1/8 cup add after frying
• 1/8 cup desi jaggery (without chemical )
• Luke warm water as needed
• Ghee for deep frying as required
• 1tsp poppy seeds

METHOD

First mix hot ghee into atta n mix well

Then add luke warm water and knead into a stiff dough

Then make oval shape balls n press by fingers

Then deep fry all balls till golden brown

(As traditional method v roast in kanda . for the same effect we can bake in oven at  low temperature for 1 hour , just take care it should not get burnt)

Then cool it ,break it into small pieces and  grind it in mixture and pass through strainer .

Before that u can add hot ghee which u used in frying as needed (approx 1/8 cup again)

Then mix jaggery n make ladoos .

Roll ladoo in poppy seeds n serve

( Another method for Churma is called chutta churma .After  grinding churma balls , add  sugar pwdr and mix .We can also add fried dink and roasted  badam )

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