Dal Baati Churma

Ingredients

• •Wheat dough
• •Mixed lentils
• •Ghee
• •Jaggery

Steps

1. 1Knead a stiff wheat-flour dough with a little ghee, salt, and water until firm, then shape it into small round balls and let them rest for 15 minutes.
2. 2Bake the baati balls in a preheated oven at around 180 degrees Celsius, or roast them over low coals if available, for 30 to 35 minutes, turning occasionally, until the outside is firm and golden-brown all over.
3. 3While the baati bake, rinse a mix of lentils such as toor, chana, and moong dal, then pressure cook them with turmeric and salt until soft.
4. 4Prepare a tempering of ghee, cumin seeds, asafoetida, and chopped tomatoes, then stir it into the cooked lentils and simmer for 10 minutes to blend the flavors into a rich dal.
5. 5For the churma, crumble a portion of extra baked or fried wheat dough into fine crumbs, either by hand or in a food processor.
6. 6Mix the crumbs with melted ghee, powdered sugar or jaggery, and a pinch of cardamom powder until it forms a slightly sticky, sweet mixture.
7. 7To serve, crack open the hot baati and generously soak them in melted ghee.
8. 8Plate the baati alongside the dal and a portion of churma for the classic three-part combination.