Dal baati churma

Method

1. Combine 80 g toor dal, 60 g chana dal and 60 g yellow moong dal. Pick over and rinse 3 to 4 times, then soak in 800 ml water for soaking for 20 minutes and drain.

   Done when: The picked dals are free of debris, rinse water is much less cloudy, and the complete measured soak water has been drained after 20 minutes.

2. Check that the pressure-cooker vent is clear. Add the drained dals, 900 ml water, 1/2 tsp turmeric powder and 1 1/2 tsp fine salt. Bring to full pressure on medium-high, reduce to low and cook for 10 minutes. Turn off and let pressure release naturally; open only after the indicator drops.

   Done when: All three dals crush easily with no firm or chalky centres.

3. Mix 280 g whole wheat atta, 40 g coarse semolina and 3/4 tsp fine salt. Rub in 40 g ghee for baati dough until a squeezed handful holds. Add 160 ml water gradually and knead a stiff, crack-free dough for 5 minutes. Rest covered for 15 minutes, then shape 12 equal balls and press a shallow thumb dent into each.

   Done when: Dough is stiff but cohesive and twelve balls hold without surface cracks.

4. Preheat the oven to 200 C. Arrange baati 3 cm apart on the tray. Bake for 30 minutes, turning each after 15 minutes, until evenly deep golden and dry through. Reserve four for churma and keep eight for serving.

   Done when: Baati are deep golden, feel light for their size, and a cut centre is dry and layered with no raw dough line.

5. Heat 10 g refined sunflower oil in the tadka pan over medium heat. Add 1 tsp cumin seeds; when it sizzles add 1 pinch asafoetida, 6 clove garlic, chopped and 2 piece green chillies, chopped. Stir for 45 seconds, then add 150 g tomato, chopped and 1/2 tsp red chilli powder. Cook for 6 minutes until tomato is pulpy and the raw smell is gone.

   Done when: Garlic is pale gold and tomato has collapsed into a thick tadka without scorching.

6. Mash the cooked dal lightly, fold in the tadka and add up to 200 ml hot water for a pourable but substantial consistency. Simmer on low for 5 minutes, stirring twice. Turn off and stir in 1 tbsp lemon juice and 20 g fresh coriander leaves, chopped.

   Done when: Dal pours from a ladle in a broad ribbon, with soft visible lentil texture and no raw spice smell.

7. Cool the four reserved baati for 10 minutes, break them up and pulse in a food processor or pound until coarse like breadcrumbs, not paste. Mix with 100 g jaggery, 20 g ghee for churma and 20 g raw almonds. The churma should remain loose and crumbly.

   Done when: Four reserved baati are reduced to coarse crumbs and evenly mixed with jaggery, churma ghee and almonds without becoming a paste.

8. For each plate, crack two hot baati into a bowl, ladle over about 275 ml dal, and divide 30 g ghee for serving across the four portions. Serve roughly 85 g churma separately so each diner controls the sweet-savoury balance.

   Done when: Each of four plates contains exactly two serving baati, one equal dal share, one equal serving-ghee share and a separate equal churma share.

Good to know

Diet

Vegetarian

Contains

milk, tree nuts, wheat / gluten

Eaten at

Lunch, Dinner

Nutrition, per serving

~820 kcal · 24 g protein · 120 g carbs · 28 g fat (approx.)

Keeps

2 days in the fridge