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Dal Bati Churma By Chef Ajay Chopra
Dal Bati Churma is a classical Rajasthani dish. Chef Ajay Chopra shares the recipe for this dish that is relished all over India.
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INGREDIENTS
For Dal
1 tbsp ghee
2 mathania red chillies
1 tsp cumin seeds (jeera)
1 tsp fennel seeds
1/2 tsp asafoetida
1 tsp garlic, chopped
1 onions, chopped
1 tsp ginger, chopped
3 green chillies, chopped
1 tsp turmeric powder
1 tsp red chilli powder
2 tomatoes, chopped
salt to taste
2 cups panchmel Dal (split moong dal, tuvar dal, chana dal, moong dal, masoor dal)
coriander leaves, chopped
For Bati
2 cups wheat flour
salt to taste
1 tbsp ghee
water as required
For churma
batis
1 tbsp ghee
3 green cardamoms, crushed
almonds, chopped
1/2 cup powdered sugar
PREPARATION
- Pressure cook panchmel dal with turmeric powder and salt.
1
- Heat ghee in a vessel, add mathania red chilli, cumin seeds, fennel seeds, asafoetida, and garlic and cook till garlic turns brown. Add onions.
2
- Once the onion starts changing colour, lower the flame and add turmeric, red chilli powder, garam masala, tomatoes, panchmel dal and mix well.
3
- Add chopped green chillies and ginger. Sprinkle some chopped corinader.
4
- In a bowl, add wheat flour, salt, ghee, mix well until it gets bread- crumb like texture. Add water and knead into a nice, hard dough. Keep it aside to rest for 10 minutes.
5
- Make lemon sized balls of the dough, flatten it with hands and make partition.
6
- Bring the four side together by making a ball and flatten slightly.
7
- Place on the batis on the stove rack, till they are charred and brown on all sides.
8
- Transfer the roast bati's in a mixer jar and grind them into powder.
9
- Add powdered sugar, ghee, green cardamom powder, dry rose petals, powdered bati, almonds, mix well.
10