Taste and Tell Us

• Prepration Time : 20 minutes
• Cooking Time : 1 hour
• Serving : 4 members                                                                                               

       INGREDIENTS FOR DAL -

• 1 Cup Green moong dal
• 1/2 Cup Chana dal
• 2 Tbsp Ghee
• 4-5 Cloves ( Laung)
• 2-3 Bay-leaves (Tejpatta)
• 1 Tbsp Cumin seeds (Jeera)
• 1/2 Tbsp Mustered seeds (Rai)
• 2-3 Green chilies
• 1/4 Tbsp Asafoetida (Hing)
• 1/2 Tbsp Garam masala
• 1 Tbsp Coriander powder (Dhania )
• 1/2 Tbsp Tumeric powder (Haldi)
• 1/2 Tbsp Red chilli powder
• 1 Cup fine choped onions
• 1/2 Cup fine choped tomatoes
• 1 Tbsp Garlic paste (Lehsun)
• 1 Tbsp Fine chopped coriander leaves (Dhania)
• 2 Dry Red chillis
• 2-3 Black cardamon (Badi Elaichi)
• 4-5 Black pepper (Kali Mirch) 
• Salt as per taste

     RECIPE :

1. Clean and mix all types of dal and soak it for 30 minutes in 4 cup water.
2. Put 1 tbsp ghee in a pressure cooker and add spices cloves, bay-leaves, cumin seeds, mustard seeds, black cardamons, black pepper, dry red chilies and asafoetida and saute it on a medium flame.
3. When seeds start crackling add garlic paste, onions, green chilies and saute on a medium flame for 2-3 minutes.
4. Add coriander powder, turmeric powder, red chili powder, salt, garam masala, chopped tomatoes and cook  for 2 minutes.
5. Now, Add soaked dal(along with water) & mix it well and close the lid. After 3 whistle switch off the flame and keep it aside.
   
6. Allow the steam to escape before opening the lid, if you feel that Dal is quite thick than add hot water as per requirement.
7. Garnish it with coriander leaves and keep it aside.

      INGREDIENTS FOR BATI-

• 4 Cups Wheat flour
• 2 Cups Semolina (Rava / Sooji)
• 5-6 Tbsp Ghee
• 1/4 Tbsp Celery seeds (Ajwain)
• 1 Ltr Luke warm water 
• 100 gm Ghee for deep - frying 
• Salt as per taste

        RECIPE:

1.  Mix all ingredients together and make a dough using water. Cover your dough and put it aside for 15-20 minutes. So that your bati will be soft and crispy.
   
2. Cut your dough into equal portions and make rolls of the dough. Now cut your dough in equal shape as bati.( as shown in pictures)
   
3. Boil 1 ltr water in a pan, add all the bati into it and boil it on high flame for 15 minutes, drain and allow them to cool completely.
   
4. Put 100 gm ghee in a pan add fry bati till they turn in golden brown in color from all the sides.
   
5. Deep-fry the remaining bati. Drain on an absorbent paper and keep it aside.
   

FOR THE CHURMA -

• 15-20 Bati
• 1 Cup Ghee
• 2 Tbsp Almond (badam) Slivers
• 1/4 Tsp Cardamon (elaichi powder)
• 5 Tbsp Sugar powder

RECIPE-

1. Break fried bati into small pieces and blend in a mixture. 
   

   
2. Now add cardamon powder, Almonds powdered sugar and ghee mix it well. And the churma is ready to serve.
   

   

HOW TO SERVE-

Warm the dal again till piping hot. Arrange 3-4 bati on a serving dish. Put dal in a bowl and add some butter in it. Put some onions slices and lemon pieces in your dish. And serve this Traditional recipe with churma.