Here comes a fantastic recipe from the land of royal tradition, food, culture and heritage...Enjoy this three-in-one power packed meal from the state of Rajasthan...
Take the measured quantities of all the five lentils in a vessel and wash them twice and pour in three cups of lukewarm water and keep aside.
Let it remain for ten to fifteen minutes approximately. Place them inside a pressure cooker and cook for four to five whistles and let it cool for a while.
Now, heat a kadai and tip in the measured quantities of ghee and cooking oil in it.
When it is heated up, just toss a teaspoon of jeera seeds followed by a bay leaf and two cloves.
Then add one or two pinches of asafoetida along with a teaspoon of giner garlic paste.
When it becomes aromatic, just add two finely chopped green chilies and stir in.
Now that the tempering is over, add in the finely chopped onion with a nice stir.
When it becomes translucent, plop in the chopped tomatoes and keep stirring.
When it softens, tip in a teaspoon of red chili powder and coriander powder each along with half a teaspoon of turmeric powder.
Keep stirring for a few seconds until the spice powders blend well.
Now take out the boiled lentils and mash it up well using a masher and add them in the kadai and stir well.
Sprinkle the required salt and splash in half a cup of water and let it boil for eight to ten minutes approximately.
When the dal turns aromatic and reaches the desired consistency, sprinkle some lush green coriander leaves and turn off the flame.
Now the dal is ready and keep it aside.
Take a large bowl and add a cup of wheat flour after cleaning it up using a sieve.
Add two tablespoons of rava/ semolina and sprinkle in a little salt.
Mix it gently with your fingers for one or two seconds.
Tip in two tablespoons of ghee and start kneading the dry dough.
Add half a teaspoon of ajwain and coriander seeds each after crushing them in your palms to bring out the flavor.
Finally tip in a quarter teaspoon of baking soda and knead altogether well into a smooth dough by adding a few drops of water.
Keep kneading for a while until smooth and close it with a cup for a while.
Approximately after ten to fifteen minutes take out the dough and give a final knead and make small even sized balls out of it.
Then place a large pan in the stove and pour in three cups of water and when it comes to a boil drop in all the wheat balls and let it boil for a minute or two.
When the balls begin to pop up, just take it out and place them over a plate.
Place a kadai and pour enough amount of cooking oil as required for deep frying.
When the oil is heated, drop in the boiled wheat balls one by one and fry them till they turn crispy and golden brown.
Place it over a plate and keep aside. Now the Bati is also ready.
Take four or five batis and drop them in the blender.
Blend them for two to three pulses and make a coarse powder out of it.
Transfer it to a bowl or plate and add two teaspoons of jaggery powder and ghee each. You can also use powdered sugar instead of jaggery.
Mix them gently using a spatula and tip in half a teaspoon of cardamom powder and rock sugar each.
At last, add some grated almonds and pistachios and stir in well.
Now the delicious churma is ready.
Take a serving plate and place three or four Batis and crush them gently with your fingers.
Swirl a dash of ghee over the Bati and squirt in three to four ladles of Dal all over the Bati.
Now spread a layer of Churma over the dal and sprinkle some lush green coriander leaves over it.
Toss over some finely chopped onion and finally squeeze a little lemon and serve hot with a cup of chilled Nimbu Pani or Aam Panna.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.