Daal Baati Churma

Edited version. Simpler, but tasty. Inspired by this video:
https://www.youtube.com/watch?v=AXz3Jb3Abys

Soak yellow and some green moong daal, toor daal and chana daal for 15-20 mins. Wash, add water, salt, haldi, boil for a bit, remove foam if possible, and then cook on a low to medium flame for 3 whistles. In a small pan, heat ghee (2 tbsp), add jeera, hing, chopped garlic, chopped red onion, fry for a bit, add chopped tomatoes, topped green chillies, red chilli powder and some more turmeric. Once the tomatoes are soft, add chopped cilantro, and boil for a few minutes. Serve with some lime.

Mix 11/2 cup of atta, 1/2 cup ladoo flour, salt, about 1/4 tsp baking powder, about 4-6 tbsp ghee. Rub properly till mutthi padtu mon. Use warm water to make a dough just a bit softer than puri. Let it rest for about 20 mins. Preheat oven at 350 degrees. Make round baatis, make a cross with the side of your palm and then roll them again. Bake for 20 mins, turn the baati upside down, and bake for another 20 mins.

Take about 4 baatis, break them and grind in a processor. In another pan, heat some more ghee, add the ground churma, some coarsely ground nuts, and roast for a min or so. Turn off the heat, add cardamom, and sugar. Serve.

Stuffed baati: Heat ghee + oil, add hing, chopped ginger, fennel seeds, whole coriander seeds (lightly crushed), turmeric, green peas, mashed, boiled potatoes, salt, amchur, red chilli powder. Mix a bit, turn off gas, let it cool a bit, and then stuff the baati dough with this stuffing before baking.

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I made this using Sanjeev Kapoor's recipe and it turned out really well. Here are the changes I made. The dal was exactly like the recipe, but for Baati, I used half Roti Ata and half coarse Laadoo ata. The step where you soak hot broken baati in melted ghee is very important and must not be skipped, otherwise you'll get hard baatis. For churma, I just ground up leftover batis, added sugar, cardamom, poured some hot ghee on top, and garnished with sliced almonds and pistachios. It was delicious (ghee + sugar)!!

Ingredients

Split green gram skinless (dhuli moong dal) 1/4 cup
Split black gram skinless (dhuli urad dal) 1 cup
Split Bengal gram (chana dal) 1/4 cup
Red chilli powder 1 teaspoon
Ginger, chopped 2 inch piece
Turmeric powder 1/2 teaspoon
Cumin seeds 1 teaspoon
Asafoetida a pinch
Whole dry red chillies, broken stemmed 2
Cloves 3
Green cardamoms 2
Cinnamon 1 inch stick
Bay leaves 2
Curry leaves 5-6
Tomatoes 2 medium
Green chillies, chopped 3
Salt to taste
Oil 4 tablespoons
Fresh coriander leaves, chopped 1/4 cup
Lemon 1 medium
Whole wheat flour (atta) 2 cups
Carom seeds (ajwain) 1 teaspoon
Baking powder 1/4 teaspoon
Pure ghee +for soaking and serving 1 cup

Method

Soak moong dal, urad dal and chana dal in about three cups of water for an hour. Boil the dals with turmeric and salt till done and mash them properly with the back of a round ladle.Heat oil in a pan. Add cumin seeds, asafoetida, dry red chillies, bay leaves, cloves, cinnamon, cardamoms, curry leaves, ginger, green chillies, tomatoes and red chilli powder. Sauté till the oil surfaces. Add the cooked dals to this and blend properly. Finish off with juice of lemon and chopped coriander leaves. Take atta in a bowl. Add salt, baking powder and half a cup of pure ghee. Mix well. Add sufficient water and knead into a stiff dough. Preheat oven to 180°C. Take lemon sized portions. Press firmly and roll into round balls. Grease a baking tray. Place the baatis on it. Press them slightly. Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour. When done, serve it hot with a bowl full of pure ghee to soak baatis and dal.