Dal baati churma

Ingredients

• For the baati: 2 cups coarse wheat flour, ¼ cup semolina, ¼ cup ghee, 1 tsp ajwain, 1 tsp salt, ½ tsp baking soda, water as needed
• For the dal: ½ cup toor dal, ¼ cup chana dal, ¼ cup moong dal, 1 tsp turmeric, salt, 2 tbsp ghee, 1 tsp cumin, a pinch of hing, 2 dry red chillies, 1 tsp red chilli powder, 1 tsp coriander powder, 1 chopped tomato
• For the churma: 3 baatis (from above), ½ cup powdered jaggery or sugar, 3 tbsp ghee, ½ tsp cardamom powder, 2 tbsp chopped nuts
• ½ cup melted ghee for dipping

Method

1. Rub the ghee into the flour, semolina, ajwain, salt and soda. Knead a stiff dough with water and rest it for 15 minutes.
2. Shape into 10–12 balls and press a dent in each. Bake at 200 °C for 30–35 minutes, turning once, until hard and golden with cracks.
3. Wash the dals, then pressure-cook with turmeric, salt and 3 cups water until soft. Heat ghee, add cumin, hing, red chillies, the powdered spices and tomato, cook until soft, and pour over the dal.
4. For churma, crush 3 baatis to coarse crumbs. Mix with warm ghee, jaggery, cardamom and nuts.
5. Break the rest of the baatis open and soak them in hot melted ghee.
6. Serve the baatis with dal and churma on the side.