Preparation Time: 30 minutes
Prepare the Daal: Rinse the dal in water until it runs clear. Soak for about 30 minutes, if desired (optional). In a pressure cooker, add the soaked dal, water (about 3 cups), turmeric powder, and salt. Cook for 3-4 whistles or until the dal is soft. In a pan, heat oil or ghee. Add cumin seeds, chopped onions, and green chilies. Sauté until onions are golden brown. Add ginger-garlic paste and chopped tomatoes. Cook until tomatoes soften. Mix in red chili powder and garam masala, then add the cooked dal. Adjust consistency with water as needed. Simmer for 5-10 minutes. Garnish with fresh coriander leaves.
Prepare the Baati: In a bowl, mix whole wheat flour, semolina (if using), baking powder, and salt. Add melted ghee and mix until crumbly. Gradually add water to knead into a stiff dough. Cover and let it rest for 20-30 minutes. Preheat the oven to 200°C (400°F). Divide the dough into small balls (about the size of a lemon). Place the baatis on a baking tray and bake for 25-30 minutes or until golden brown, turning them halfway through for even cooking. Alternatively, you can cook them over an open flame until charred and cooked through. Brush with ghee after removing from the oven.
Prepare the Churma: In a pan, heat ghee and add whole wheat flour. Roast on low heat until golden brown and aromatic. Remove from heat and let it cool slightly. Mix in grated jaggery or sugar and cardamom powder. Combine well. Optionally, add chopped nuts for extra flavor. Serve: Serve hot daal with baati and churma on the side. Break the baati, dip it in ghee, and enjoy with daal and churma!
