Dal Bati Churma

🛒 Ingredients

• Mixed Lentils (Toor, Moong, Masoor) 50 g · 174 kcal
• Coarse Whole Wheat Flour 90 g · 306 kcal
• Ghee 48 g · 432 kcal
• Semolina 15 g · 54 kcal
• Jaggery 25 g · 96 kcal
• Onion 28 g · 11 kcal
• Tomato 30 g · 5 kcal
• Yogurt (plain) 8 g · 5 kcal
• Ginger-Garlic Paste 4 g · 4 kcal
• Mixed Nuts (almonds, cashews) 4 g · 22 kcal
• Fresh Coriander Leaves 3 g · 1 kcal
• Turmeric Powder 1 g · 3 kcal
• Cumin Powder 1 g · 4 kcal
• Red Chili Powder 1 g · 3 kcal
• Garam Masala 1 g · 4 kcal
• Ajwain (Carom Seeds) 1 g · 5 kcal
• Cardamom Powder 1 g · 3 kcal

👨‍🍳 Instructions

1. For Dal: Wash and soak mixed lentils for 30 minutes. Pressure cook the soaked lentils with turmeric, salt, and enough water until soft, about 3-4 whistles.
2. Heat ghee in a separate pan. Add cumin seeds, finely chopped onion, ginger-garlic paste, and sauté until golden.
3. Add chopped tomatoes, red chili powder, cumin powder, garam masala, and cook until the tomatoes soften and the oil separates. Pour this tempering into the cooked dal, mix well, and simmer for 5-7 minutes. Garnish with fresh coriander.
4. For Bati: In a large bowl, combine coarse whole wheat flour, semolina, ajwain, turmeric powder, salt, and yogurt. Add melted ghee and rub it into the flour mixture.
5. Gradually add water to form a stiff dough. Cover and let it rest for 20-30 minutes. Divide the dough into small balls and flatten slightly to make disc-like batis.
6. Preheat oven to 180°C (350°F). Bake the batis for 30-40 minutes, flipping halfway, until golden brown and cooked through. Serve hot, crushed slightly, and drizzled with plenty of melted ghee.
7. For Churma: Take 1-2 baked batis, crush them coarsely into a fine powder or crumbs. Heat ghee in a pan, add the crushed batis, and roast on low heat for a few minutes until fragrant.
8. Remove from heat, mix in powdered jaggery, cardamom powder, and chopped nuts. Combine well until the jaggery is evenly distributed.
9. Serve Dal Bati Churma hot, arranging a portion of dal, a couple of batis, and a scoop of churma on a plate. Optionally, add a dollop of fresh ghee on top of the dal and batis for extra richness.