Preparation
2
In a pressure cooker, add soaked and drained toor dal, water, turmeric powder, and salt.
3
Pressure cook for 5-6 whistles or until the dal is completely cooked and mushy.
4
Once the pressure subsides, open the cooker and whisk the dal to make it smooth. Set aside.
5
Heat ghee in a pan. Add cumin seeds and let them splutter.
6
Add chopped green chilies, ginger paste, and sauté for a minute.
7
Add finely chopped onions and cook until they turn golden brown.
8
Add chopped tomatoes and cook until they turn mushy.
9
Add red chili powder and mix well.
10
Add the cooked dal to the pan and mix everything together. Simmer the dal for 5 minutes. If needed, adjust the consistency by adding more water.
12
In a mixing bowl, combine whole wheat flour, semolina, gram flour, carom seeds, and salt.
13
Add melted ghee and mix well to form a crumbly mixture.
14
Add water gradually and knead into a firm dough. Let the dough rest for 15 minutes.
15
Divide the dough into equal portions and shape them into round balls.
16
Preheat the oven to 375°F (190°C). Place the bati balls in a baking tray.
17
Bake the batis for about 30-35 minutes or until they are golden brown and cooked through.
19
In a mixing bowl, combine whole wheat flour, semolina, melted ghee, crushed jaggery, cardamom powder, and chopped almonds.
20
Knead everything together to form a crumbly mixture.
21
Shape the mixture into small balls or crumble it with your hands to form a coarse texture.
22
Serve the dal, bati, and churma together as a complete meal. Enjoy!
