Dal Baati Churma

Ingredients 

Baatis 

• 2 cups whole wheat flour (atta)            
• ½ cup semolina     
• Salt to taste
• ½ cup ghee
• Melted ghee as required

Churma        

• 2 cups whole wheat flour (atta)            
• 4 tablespoons semolina                  
• ½ cup pure ghee + to deep fry + to serve
• 1 cup milk                        
• ¾ cup powdered sugar                
• ¼ teaspoon green cardamom powder    
• 10 cashewnuts, chopped                
• 10 almonds, chopped
• 10 raisins                        

Dal

• 2 cups cooked split red lentils (masoor dal)
• 2-3 tablespoons oil             
• 2 teaspoons cumin seeds         
• 3 green chillies, chopped
• 6-8 garlic cloves, chopped
• 1 tablespoon red chilli powder 
• 2 teaspoons garam masala powder     
• 1 medium tomato, chopped 
• Salt to taste
• Onion rings for serving
• Slit green chillies for serving

Method 

1. Preheat oven to 180° C.
2. To make baatis, take whole wheat flour in a parat. Add semolina, salt, ½ cup ghee and mix well. Add 1¼ cups water knead into stiff dough.
3. Divide the dough into small equal portions and roll into balls and arrange them on a baking tray.  
4. Bake them in the preheated oven for 15-20 minutes.
5. Dip the baked baatis in melted ghee and let them soak for 5-10 minutes.
6. To make churma, mix whole wheat flour and semolina in a parat. Add ½ cup melted ghee and mix well.
7.  Add milk and knead into a stiff dough.  
8. Divide the dough into equal portions and shape into cylinders.
9. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are golden brown and crisp.
10. Drain on absorbent paper and cool.
11. Transfer in a grinder jar and grind coarsely Add powdered sugar, cardamom powder, cashew nuts, almonds and raisins and mix. The churma is ready.
12. To make dal, heat oil in deep non-stick pan and add cumin seeds. 
13. Once they start to change the colour, add green chillies, garlic and sauté for 30 seconds,
14. Add red chilli powder, garam masala powder, tomato and sauté till tomatoes turn soft and pulpy.   
15. Add boiled dal, salt, 2 cups water and mix well. Cook on low heat for 5 minutes.
16. Drizzle ghee on dal, baati, churma and serve hot with onion and green chillies.