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Dal Bati Churma
DAL :
Ingredients
o 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
o 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
o 3 onions, chopped finely.
o 2 tomatoes, chopped finely.
o 2 tsps garam masala powder.
o 2 tsps chilli powder.
o 1 tsp turmeric powder.
o 1 tbsp ginger-garlic paste.
o 2 green chillies, slit lengthwise.
o 2 tbsps cream
o 4 tbsps ghee.
o 1 cup coriander leaves, chopped finely.
o Oil.
o Salt to taste.
For dumplings:
o 5 cups whole wheat flour, sieved.
o 1 cup ghee, melted.
o 2 tbsps curd.
o Salt to taste.
Method:
o Pressure cook rajma and black gram till it becomes soft.
o Heat 4 tbsps oil. Add onions. Brown them.
o Add ginger-garlic paste and tomatoes. Fry.
o Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick.
o Pour over cream and ghee.
o Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into
lemon-sized balls. Cover and keep for one hour.
o Then roast in batches on hot coals till puffed and golden outside and spongy inside.
o Keep hot. Garnish the dal with coriander leaves and slit green chillies.
o Dip hot dumplings in the dal while eating.
CHURMA
Ingredients :
o Wheat flour 200 gm
o Ghee 400 gm
o Khoya / Mawa 100 gm
o Sugar (grounded) 200 gm
o Soaked almond (finely chopped) 50 gm
o Cardamom (small) 4
o Dalchini 1"
Method :
o Melt 150 gms. of ghee and mix it in wheat flour.
o Make a stiff dough using very little water.
o Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough.
o Fry it on low flame till it becomes golden brown.
o Churn it in grinder after it cools down. Mix khoya.
o Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini.
o Add the above mixture of wheat flour and khoya. Fry it for one minute.
o When it cools down, add sugar and chopped almonds.
o Mix well. Serve in a plate.
o You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box
Enjoy !
-tazz
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