Dal Bati Churma

Rajasthani food is incomplete without famed Dal-Baati-Churma. Baatis can be baked in a gas tandoor or an electric oven or deep fried in ghee. The panchdal is cooked with ghee and Indian masalas and more ghee is mixed into the dal before serving. Wheat flour, jaggery and ghee is mixed them to make a sweet dessert- churma.  The three together, make a very delicious & filling meal. I tried to make it in a healthier way to enjoy more without feeling guilty (without deep frying in ghee).

Bati- 

Ingredients: (for 10 Batis)

1cup of whole wheat flour
4 table spoon of Rawa
5 table spoon of melted ghee.
1/4 tea spoon of baking Powder

Method:

1. Melt  ghee and mix it in wheat flour, add rawa and baking powder. 
2. Preheat the Oven on 360, and bake till it becomes golden brown. 

Panch Dal:
Ingredients:
1/3 cup chana dal
1/3 cup toovar dal
1/3 cup green moong dal (split green)
1 tablespoon urad dal 

1 tablespoon whole moong
3 teaspoons chilli powder
1/4 teaspoon turmeric powder
1 teaspoon dhania powder
1/2 teaspoon garam masala
3 cloves
2-3 bay leaves
1 teaspoon jeera
2 green chillies, 

a pinch hing
2 teaspoons amchur  powder
2 teaspoons tamarind  pulp
3 tablespoons ghee salt to taste 

Method:

1.  Mix all all dals (pulses). add water and cook it in pressure cooker until tender.
   
   
   
   
2.  In 1 cup mix  turmeric powder,  dhania powder, garam masala, and amchur powder. add little water and mix.
3. Add Ghee in Kadhai, add jeera, cloves, bay leaves and hing. Add green chillies. add masala paste in to tadka.
   

4.  Add cooked dals, salt, tamarind  pulp and Add water. Mix it well and boil it for 7-8 minutes. garnish with green coriander.

Churma or Sweetened Crumbs

Ingredients: 

1 cup whole wheat flour
1/4 cup rawa
10 almonds, sliced
1/4 teaspoon elaichi powder
5 tablespoons melted ghee
1/2 cup jaggery (gor) (if you have a sweet tooth add an extra tablespoonful)

Method:

1. Melt ghee and mix it in wheat flour, add rawa.
2. Add ¼ cup of water and knead well to make a stiff dough. Divide the dough into 4 equal portions.
3. Now with that dough, make thick rotis of it. make it golden brown on tawa.
   
   
4. Take the hot rotis & crush them with hands first & when it becomes cold & grate them in a mixer, so that it will be very fine.


5. Now again sieve that roti mix again, to be really very fine.

again, heat the mixture for 3-4 minutes until it turns in golden brown color.

Mix water, jaggery and heat it for 4-5 minutes till it turn in liquid. Stir it frequently. It should just melt (don't wait till thick consistency).

Add elichi and Roti mixtiure and mix it well.

Serve with sliced Almonds.

You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.