Indian Dal Baati Churma Recipe

Mixed lentils: A combination of toor dal, chana dal, and moong dal used to create a rich and nutritious dal.

Water: Essential for cooking the lentils and forming the doughs.

Turmeric powder: Adds color and a warm, earthy flavor to the dal.

Red chili powder: Provides heat and enhances the flavor of the dal.

Salt: Used to season the dal and the doughs for baati and churma.

Whole wheat flour: The main ingredient for both baati and churma doughs.

Semolina: Adds texture to the baati and churma.

Melted ghee: Used in the doughs for baati and churma, and also for deep frying the churma balls.

Sugar: Sweetens the churma.

Cardamom powder: Adds a fragrant, sweet-spicy flavor to the churma.

When preparing the lentils for the dal, ensure you rinse them thoroughly under cold water to remove any excess starch and impurities. This step helps in achieving a cleaner and more refined taste. Additionally, when cooking the lentils in the pressure cooker, avoid overfilling it with water to prevent the dal from becoming too watery. Aim for a creamy consistency by using the right ratio of water to lentils.

• mixed lentils - Substitute with split peas: Split peas have a similar texture and cooking time, making them a good alternative for the mixed lentils.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric along with other spices, providing a similar flavor profile.

• red chili powder - Substitute with paprika: Paprika offers a milder heat and a similar color, making it a suitable replacement for red chili powder.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used in place of whole wheat flour, though it will result in a slightly different texture and nutritional profile.

• semolina (sooji) - Substitute with cornmeal: Cornmeal has a similar coarse texture and can be used as a substitute for semolina in the recipe.

• melted ghee - Substitute with butter: Butter provides a similar richness and flavor, making it a good alternative to melted ghee.

• sugar - Substitute with honey: Honey adds sweetness and moisture, making it a suitable replacement for sugar in the recipe.

• cardamom powder - Substitute with cinnamon: Cinnamon offers a warm, sweet flavor that can replace the aromatic qualities of cardamom powder.

• Allow the dal to cool completely before storing. Transfer it to an airtight container and refrigerate. It will stay fresh for up to 3-4 days. For longer storage, freeze the dal in freezer-safe containers or zip-lock bags for up to 2 months. Thaw in the refrigerator overnight before reheating.

• For the baati, once they are baked and cooled, store them in an airtight container at room temperature. They will remain fresh for up to a week. To freeze, place the cooled baati in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat in an oven at 180°C until warm and crispy.

• The churma should be stored in an airtight container at room temperature. It will stay fresh for up to a week. If you wish to freeze it, ensure it is completely cooled, then transfer to a freezer-safe container. It can be frozen for up to 2 months. Thaw at room temperature before serving.

• When reheating dal, add a little water to adjust the consistency and heat on the stovetop or microwave until hot. Stir occasionally to ensure even heating.

• To reheat baati, preheat the oven to 180°C and bake for 10-15 minutes until they regain their crispiness. Alternatively, you can microwave them for a few minutes, but they may not be as crispy.

• Churma can be enjoyed at room temperature, but if you prefer it warm, you can microwave it for a few seconds. Be cautious not to overheat, as it may become too soft.

• Pressure cooker: Used to cook the mixed lentils quickly and efficiently until they are soft.

• Mixing bowl: Essential for combining ingredients like whole wheat flour, semolina, melted ghee, and salt for both baati and churma doughs.

• Oven: Preheated to 180°C, this is used to bake the baati until they are golden brown.

• Baking tray: Holds the baati dough balls while they bake in the oven.

• Deep fryer: Used to deep fry the churma dough balls until they are golden brown.

• Slotted spoon: Handy for removing the deep-fried churma balls from the hot oil.

• Grinder: Used to grind the fried churma balls into a coarse powder.

• Measuring cups: Essential for accurately measuring ingredients like lentils, flour, semolina, ghee, and sugar.

• Measuring spoons: Used to measure smaller quantities of ingredients like turmeric powder, red chili powder, salt, and cardamom powder.

• Rolling pin: Useful for shaping the dough into balls for both baati and churma.

• Cooling rack: Allows the deep-fried churma balls to cool down before grinding.

• Spatula: Helps in mixing the ingredients thoroughly in the mixing bowl.

• Serving bowl: Used to serve the cooked dal and the prepared churma.

Cook lentils in advance: Prepare the mixed lentils a day before and store them in the fridge to save time on the cooking day.

Use a food processor: Grind the churma balls quickly using a food processor instead of manually.

Pre-mix dry ingredients: Combine the whole wheat flour, semolina, and spices ahead of time to streamline the process.

Batch bake baati: Shape and bake all baati at once to avoid multiple rounds in the oven.

Use pre-melted ghee: Melt and measure the ghee beforehand to speed up the mixing process.