Dal Bati Churma

Method

For Dal:

1. Soak urad dal and rajma overnight, then cook them in a pressure cooker until soft.
2. In a pan, heat ghee and add cumin seeds. Once they crackle, add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for 2 minutes.
4. Add tomatoes, turmeric powder, and salt. Cook until tomatoes are soft and oil separates.
5. Mix in the cooked dal and rajma. Simmer for 15-20 minutes, adding water if needed.
6. Stir in fresh cream and garam masala. Cook for an additional 5 minutes.
7. Garnish with coriander leaves.

For Bati:

1. Mix flour, semolina, caraway seeds, baking powder, and salt. Add ghee and mix well.
2. Add water gradually and knead into a stiff dough.
3. Divide into small balls and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown.
4. Soak the baked batis in ghee for a few minutes before serving.

For Churma:

1. Mix flour and ghee, then knead into a dough.
2. Roll into flat discs and bake until golden brown.
3. Crush the baked discs into fine crumbs.
4. Mix jaggery or sugar, chopped nuts, and cardamom powder into the crumbs.
5. Shape into balls or serve as desired.