Saturday, June 21, 2014

Daal, Baati and Churma

From my origin Rajasthan :

Ingredients:

For the baatis (for 10 baatis)
  • 1 cup whole wheat flour (gehun ka atta)
  • 1/2 cup semolina (rava)
  • 2 tbsp besan (Bengal gram flour)
  • 8 tbsp milk
  • 4 tbsp melted ghee
  • salt to taste


For Churma

  • 2 boiled baatis
  • 5 cardamom
  • 1 tsp dried roase petals
  • Ghee for deep frying
  • 3 tsp sugar


For Daal
  • 1/2 cup Urad dal
  • 1/2 cup Moongdal (yellow split)
  • 1 /2 Chana dal (Bengal Gram)
  • 1/2 tsp haldi(turmeric powder)
  • 1 /2 tsp mustard seeds
  • 1/ 4 tsp cumin
  • 1 /4 tsp hing(asefotida)
  • 5 garlic pods,finely chopped
  • 2 green chilli,chopped finely
  • 2 tomatoes,chopped finely
  • 2 onions,chopped finely
  • 1 inch Adrak(ginger),finely chopped
  • 1 /2 tsp red chilli powder
  • 1 /2 tsp coriander powder(daniya powder)
  • 2 cloves
  • 1 inch, 2 dalchini (cinnamon)
  • 4-5 cups water
  • Salt,to taste
  • 1 tsp each Oil, ghee
  • 1 tbsp Coriander (garnishing)


 Method

For the baatis
  • Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
  • Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.
  • Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame.
  • When the baatis are done, drain and keep aside.
  • Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.
  • Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis.


For churma

  • Deep Fry the boiled baatis in ghee.
  • Put the fried baatis in mixer with all the ingredients of churma and lets the baatis get crumbled into churma.
  • Serve with rose petals over it.


For daal

  • Wash urad dal, chana dal, moong dal.
  • Pressure cook dals with turmeric powder and 2 ½ cups water.Keep till 5 whisltes.
  • When the steam is subsided,open and dal will be cooked and looks like mashed paste. stir it.
  • Crush clove,ginger and garlic in mortal and pestle.
  • Heat a kadai. Add 1 tsp oil and 1 tsp ghee, then add mustard seeds,
  • After mustard splutters, add cumin, hing, cinnamon,green chillis, crushed clove, ginger,garlic, sauté for a minute.
  • Then add chopped onion and sauté till pink, add coriander powder, red chilli powder and then put tomatoes.
  • Fry them till oil comes out .Add the cooked dals and stir well.Add 2 cups water and salt.
  • Cook for another 5 minutes. garnish with coriander leaves.
  • Switch off the gas. Dal is ready.
Dip  bhati  in the dal and eat or crush bhati and pour dal over it and add ghee and enjoy dal baati churma ;)





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