Dal Bati Churma

Ingredients(for 1 medium bati with 1/2 cup dal and 2 tbsp churma)

• 2 cups Whole wheat flour (atta)
• 1/2 cup Chana dal (split Bengal gram)
• 1/4 cup Toor dal (arhar dal)
• 1/4 cup Moong dal (yellow lentils)
• 3 tbsp Ghee (clarified butter)
• 2 tbsp Jaggery powder (gud)
• 1 tbsp Sugar (for churma (optional)) - optional
• to taste Salt (namak)
• 1/2 tsp Ajwain seeds (carom seeds)
• 1/4 tsp Baking powder - optional
• 1/2 tsp Turmeric powder (haldi)
• 1/2 tsp Cumin seeds (jeera)
• 1/2 tsp Red chili powder (lal mirch)
• 1 tsp Coriander powder (dhania powder)
• 1 tsp Chopped ginger (adrak)
• 1 Chopped green chili (hari mirch) - optional

Instructions

1. 1

   Prepare the bati dough by mixing atta, 1 tbsp ghee, salt, ajwain, and baking powder (if using). Add water gradually to make a stiff dough. Divide into small lemon-sized balls and flatten slightly.

   5 minutes

   Knead the dough firm for crisp bati; don’t over-hydrate.

2. 2

   Preheat the oven to 200°C (or use a traditional tandoor or gas tandoor). Place bati balls on a baking tray and bake for 15-18 minutes, flipping halfway for even browning.

   18 minutes

   Brush lightly with ghee before baking for authentic flavor.

3. 3

   Wash and soak chana dal, toor dal, and moong dal for 15 minutes. Pressure cook with turmeric, salt, and 2 cups water until soft (2-3 whistles). Mash lightly.

   15 minutes

   Soaking dal shortens cooking time and improves texture.

4. 4

   Heat 1 tbsp ghee in a kadhai. Add cumin seeds, ginger, green chili, red chili powder, and coriander powder. Sauté for 1 minute, then add cooked dal. Simmer for 5 minutes. Adjust salt.

   6 minutes

   Tempering (tadka) adds depth of flavor to the dal.