Rajasthani Dal Baati Churma with Mirchi Tipore

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Recipe:

    Cuisine: Indian
    Category: Main Course
    Preparation Time: 30 minutes
    Cook Time: 1 hour 
    Serving Size: 2-3 persons
    Author: Bhumika Joshi

Ingredients:

• Ingredients for Baati
• 3 cups wheat flour(400 grams)
• 3/4 cup semolina(100 grams)
• 1/2 tsp carom seeds
• 1/2 tsp salt or as per taste
• 1/2 tsp baking powder
• 1/2 tsp cumin seeds
• 6 tbsp ghee(90 ml)for dough
• 1 cup ghee for shallow frying baati
• Water as required
• Ingredients for Dal
• 1/4 cup green split moong dal (50 grams)
• 1/8 cup split urad dal (27 grams)
• 1/8 cup red masoor dal (20 grams)
• 1/8 cup chana dal (25 grams)
• 1/8 cup toor dal (25 grams)
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 2 dried red chilli
• 1 Green chili (chopped)
• 1 inch ginger (grated)
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp kashmiri red chili powder
• 1 medium onion chopped
• 1 tbsp ginger-garlic paste
• 5-6 curry leaves
• Salt as per taste
• 2 tomatoes large (chopped)
• 1 tbsp coriander leaves chopped
• 1 tsp lemon juice (optional)

• Ingredients for Churma
• 3-4 baati's crumbled
• 4 tbsp ghee
• 1 tbsp edible gum
• 1/2 cup powdered sugar(or as per taste)
• 1/8 tsp cardamom powder
• 2 tbsp chopped dry fruits
• Ingredients for Mirchi Tipore
• 1 1/2 cup Green chili medium size chopped (150 grams)
• 1 tsp fennel seeds
• 3 tbsp mustard oil
• 1 tsp turmeric powder(divided)
• 1 1/2 tsp coriander powder
• Pinch of asafoetida (2 times)
• 1/2 tsp cumin seeds
• 1 tsp amchoor (dry mango powder)
• Salt as per taste

Method:

• Method for Baati
• Take a large bowl and add wheat flour, semolina, cumin seeds, carom seeds, salt, baking powder and mix well.
• Now add ghee and rubbing in between your palms incorporate the ghee with the flour. Do not be in a hurry to do this step.
• When you take the flour in your hand and make a fist the flour should bind like shown in the picture.
• Knead a tight dough using water.
• Cover with a damp cloth and set it aside for 15 minutes.

• Meanwhile preheat the oven at 180 C.
• After resting time is up make small balls of the dough. Try to make all of same size. My each dough ball was 40 grams by weight.
• If there are cracks let them be since cracks ensure that the baati cooks well from within too.
• Place the baati balls on a baking sheet lined with parchment paper and place in the middle rack of the oven.
• Bake at 180 C for 15 minutes and after that turn the baati around and bake for another 5 minutes.

• Take the baati out of the oven and heat ghee in a pan.
• Put the baati in at a time in the medium hot ghee and toss it so it become brown from all sides. Doing this step gives baati the beautiful golden brown color.

• If you wish you can now dip bati's in ghee and serve. (I skipped this since shallow frying them in ghee makes them crispy and tasty and I did not feel the need to add more ghee)
• Method for Dal
• Boil the soaked dals in a pressure cooker with pinch of asafoetida, salt and 1/2 tsp turmeric powder and water.
• Now heat ghee in a heavy bottomed Pan or kadhai. 
• Add cumin seeds and let them splutter. 
• Now add the asafoetida curry leaves, dried red chilli, onions and saute till they turn translucent. 
• Now add the ginger-garlic paste and saute till raw smell of ginger garlic fades.
• Add the dry masala's and saute for a minute at low medium flame.
• Now add the tomatoes and mix well.

• Cover the pan for 5 minutes and cook on low flame.
• Now add the boiled dal and mix well.
• Add salt and garam masala and mix well.
• Add warm water if the dal seems to be too dry.
• Cover the pan for another 5 minutes on low to medium flame.
• Add lemon juice. (optional)
• Garnish with chopped coriander.

• Method for Churma
• Take 3- 4 baati's and crumble them.Pulse them in a mixer grinder to form a coarse powder. Do not make it into fine powder.
• Heat ghee in a pan and add the edible gum and saute it for 1-2 minutes. 
• Add the baati coarse powder and roast for 4-5 minutes on low to medium flame.

• Now add the powdered sugar, cardamom powder and stir continuously till sugar starts incorporating in the mixture.
• Turn off the flame and add chopped dry fruits.
• Method for Mirchi Tipore
• Heat mustard oil in a pan and add cumin seeds and let them splutter.
• Now add the fennel seeds and asafoetida. 
• Add the cut green chillies and mix.
• Add salt and turmeric powder and cover the pan for 3 minutes on medium to low flame.
• Open the lid and add dry mango powder and coriander powder and saute for 2 minutes on high flame stirring continuously so that all water evaporates.

• Do not overcook the tipore otherwise they will be one soggy.

If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook

Happy Cooking!