RAJASTHANI DAAL BATI CHURMA

RAJASTHANI CHURMA LADDOO RECIPE

Ingredients: 200 gms Wheat flour  400 gms Ghee  100 gms Khoya / Mawa  200 gms Sugar (grounded)  50 gms Soaked almond (finely chopped)  4 Cardamom (small) 1 inch Dalchini 

Preparation:

1. Melt 150 gms. of ghee and mix it in wheat flour. Make a stiff dough using very little water. 
2. Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough. 
3. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. ghee in kadahi.
4. Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, add sugar and chopped almonds. 
5. Mix well. Serve churma laddoo in a plate. You can enjoy the taste of choorma for 8-10 days if you keep it in an airtight box. To be served with Dal and Baati.  

RAJASTHANI DAAL BATI ( Puffed Dough Dumplings With Lentil Curry ) 

Ingredients: For daal (Lentil Curry): 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)  3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb) 3 onions, chopped finely 2 tomatoes, chopped finely  2 tsp garam masala powder  2 tsp chilli powder  1 tsp turmeric powder  1 tbsp ginger-garlic paste 2 green chillies, slit lengthwise  2 tbsp cream  4 tbsp ghee  1 cup coriander leaves, chopped finely  Oil  Salt To Taste For Bati (dumplings): 5 cups whole wheat flour, sieved  1 cup ghee, melted  2 tbsps curd  Salt To Taste  

Preparation:

1. Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them. 
2. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
3. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
4. Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.