"Dal Baati Churma":
**Ingredients:**
For Baati:
- 2 cups entire wheat flour
- 1/2 cup semolina (sooji)
- 1/2 cup ghee (explained margarine)
- 1 teaspoon carom seeds (ajwain)
- salt as per taste
- Water for plying
For Dal:
- split yellow lentils (moong dal) 1 cup
- split chickpeas (chana dal) 1/4 cup
- split dark lentils (urad dal) 1/4 cup
- finely cleaved 1 onion,
- cleaved 2 tomatoes,
- ground,1-inch piece of ginger
- minced,4-5 cloves of garlic
- cleaved2 green chilies
- cumin seeds 1 teaspoon
- turmeric powder 1/2 teaspoon
- red bean stew powder 1 teaspoon
- coriander powder 1 teaspoon
- garam masala 1/2 teaspoon
- Salt as per taste
- ghee (explained spread) 2 tablespoons
- for embellish New coriander leaves
For Churma:
- entire wheat flour 1 cup
- ghee (explained margarine) 1/2 cup ghee
- powdered jaggery (gur) 1/2 cup
- cardamom powder 1/2 teaspoon
- Cleaved nuts (almonds, cashews) for decorate
**Instructions:**
1. **Prepare Baati:**
- In an enormous blending bowl, join entire wheat flour, semolina, carom seeds, salt, and ghee. Blend well.
- Step by step add water and massage into a firm mixture.
- Partition the mixture into equivalent divides and shape them into round balls.
- Put the baatis on a baking plate and heat for around 30-35 minutes or until brilliant brown and cooked through. You can likewise broil them until they are fresh and brilliant.
2. **Prepare Dal:**
- Flush the lentils completely and absorb them water for around 30 minutes.
- In a tension cooker, add doused lentils, hacked tomatoes, cleaved onion, ground ginger, minced garlic, green chilies, cumin seeds, turmeric powder, red bean stew powder, coriander powder, garam masala, salt, and enough water to cover the lentils.
- Pressure cook for around 3-4 whistles or until the lentils are cooked and delicate.
- Once finished, heat ghee in a container, add cumin seeds, and let them splutter. Then, at that point, pour this treating over the cooked dal.
3. **Prepare Churma:**
- In a blending bowl, join entire wheat flour and ghee. Rub the ghee into the flour until it looks like breadcrumbs.
- Add a little water at an at once into a firm mixture.
- Shape the batter into little balls and straighten them somewhat.
- Heat ghee in a dish and sear the mixture balls until brilliant brown and fresh.
- Squash the seared balls into a coarse powder utilizing a mortar and pestle or a food processor
