DAL FOR DAL BATI CHURMA
| Author | anubond101 | Yield | No Value |
|---|---|---|---|
| Published | Oct 5, 2012 | Cooking Time | 25 Minutes |
| Recipe Type | Veg-Main | Preparation Time | 10 Minutes |
| Ingredient | Dall | Standing Time | 25 Minutes |
Description:
The popular Rajasthani delicacy, dal bati churma is made simple with this easy to prepare recipe.Dal is lentils, baati is made from fried or baked wheat flour balls and churma is sweetened ground wheat. A traditional and authentic recipe to prepare dal bati churma at home.
Recipe of DAL FOR DAL BATI CHURMA
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Tomaotes, Chopped | 2 | Numbers |
| Turmeric Powder | 1/4 | Teaspoons |
| Curry Leaves | few | Springs |
| Ginger Garlic Paste | 1/2 | Teaspoons |
| Hing (asafoetida) | Pinch | |
| Cumin Seeds | 1/2 | Teaspoons |
| Ghee/ Clarified Butter | 1 | Tablespoons |
| Yellow Split Moong Dal (with Skin On) | 1/4 | Cup |
| Channa Dal | 1/4 | Cup |
| Red Chilli Powder | 1 | Teaspoons |
| Salt To Taste | ||
| Amchur Powder | 1/4 | Teaspoons |
| Coriander Leaves For Garnishing | 1 | Bunch |
Directions
1. Wash the pulses and soak for 1½ to 2 hours. Then pressure cook with little turmeric with 5 cups of water for at least 10 minutes on full pressure until nicely done. The dals should turn into a nice smooth paste.
3. Heat 1 tbsp of ghee in a kadai and when it gets hot, add cumin seeds, when they splutter, add hing, ginger garlic paste and curry leaves. 4. Add turmeric powder, and finely chopped tomatoes. Mix and then add red chilli powder, salt to taste and amchur powder (dry mango powder). Sauté all the ingredients well and cook the tomatoes until soft.
5. Add the cooked lentils to the kadai, adjusting the consistency using some water.
6. Let this simmer on a slow flame for 10 minutes, stirring occasionally. Sprinkle some coriander leaves on the top for garnishing.
3. Heat 1 tbsp of ghee in a kadai and when it gets hot, add cumin seeds, when they splutter, add hing, ginger garlic paste and curry leaves. 4. Add turmeric powder, and finely chopped tomatoes. Mix and then add red chilli powder, salt to taste and amchur powder (dry mango powder). Sauté all the ingredients well and cook the tomatoes until soft.
5. Add the cooked lentils to the kadai, adjusting the consistency using some water.
6. Let this simmer on a slow flame for 10 minutes, stirring occasionally. Sprinkle some coriander leaves on the top for garnishing.
Recipe Tips
Check the consistency of the dal as it needs to be slightly thin.
Posted Oct 5, 2012
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