Dal-Bati-Choorma (Pulses-bread-dessert delight) recipe
PANCHMELA DAL
2 tbsp (50 g) 1 3/4 oz Black gram (urad dal)
2 tbsp (50 g) 1 3/4 oz Bengal gram (chana dal)
3 tbsp (50 g) 1 3/4 oz Green gram (moong dat)
2 tbsp (50 g) 1 3/4 oz Red gram (arhar dat)
3/4 tbsp (50 g) 1 3/4 oz Lentil (masoor dal)
Salt to taste
1/2 tsp (1 g) Turmeric (haldi) powder
l cup (250 ml) 8 fl oz Water
5 tbsp (75 g) 2 1/2 oz Ghee
a pinch Asafoetida (hing)
1/2 tsp (1 g) Cumin (jeera) seeds
5 Cloves (laung)
2 Onions, chopped
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Red chilli powder
2 tsp (12 g) Ginger, chopped
1 tsp (2 g) Green chillies, chopped
3 Tomatoes, medium-sized, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tbsp (24 g) Ginger, julienned
4 Green chillies, julienned
2 tbsp (50 g) 1 3/4 oz Bengal gram (chana dal)
3 tbsp (50 g) 1 3/4 oz Green gram (moong dat)
2 tbsp (50 g) 1 3/4 oz Red gram (arhar dat)
3/4 tbsp (50 g) 1 3/4 oz Lentil (masoor dal)
Salt to taste
1/2 tsp (1 g) Turmeric (haldi) powder
l cup (250 ml) 8 fl oz Water
5 tbsp (75 g) 2 1/2 oz Ghee
a pinch Asafoetida (hing)
1/2 tsp (1 g) Cumin (jeera) seeds
5 Cloves (laung)
2 Onions, chopped
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Red chilli powder
2 tsp (12 g) Ginger, chopped
1 tsp (2 g) Green chillies, chopped
3 Tomatoes, medium-sized, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tbsp (24 g) Ginger, julienned
4 Green chillies, julienned
BATI (MAKES: 14 16 PIECES)
2 1/2 cups (250 g) 9 oz Refined flour (maida), sieved
Salt to taste
1 tbsp (18 g) Ginger paste
1 tbsp (18 g) Garlic paste
3 Green chillies, ground to a paste
2 1/2 cups (500 gm) 1.1 lb Ghee
Salt to taste
1 tbsp (18 g) Ginger paste
1 tbsp (18 g) Garlic paste
3 Green chillies, ground to a paste
2 1/2 cups (500 gm) 1.1 lb Ghee
CHOORMA
10 Bati without ginger-garlic
1 1/4 cup's (250 g) 9 oz Ghee
1 cup (150 g) 5 oz Sugar, powdered
8 Green cardamom (choti elaichi), powdered
12 Almonds (badaam), blanched
1 1/4 cup's (250 g) 9 oz Ghee
1 cup (150 g) 5 oz Sugar, powdered
8 Green cardamom (choti elaichi), powdered
12 Almonds (badaam), blanched
method
DAL
1. Mix the pulses, wash well, soak for half an hour.2. Cook the pulses with salt, turmeric powder, and just enough water until tender.
3. Heat the ghee in a wok (kadhai); add asafoetida, cumin seeds, and cloves. Saute on medium heat for a few seconds. Add onions and saute till golden brown.
4. Add ginger-garlic paste and red chilli powder. Cook for 3 - 4 minutes.
5. Add ginger, green chillies, and tomatoes and cook till the mixture leaves the sides of the pan.
6. Add the boiled pulses, mix well and heat through. Serve hot after garnishing with green coriander, ginger and
green chillies.
BATI
1. Mix the flour with salt, ginger-garlic paste, green chilli paste, and 4 tbsp ghee. Add just enough water to knead into a semi-hard dough.2. Divide the dough into 2 inch diameter balls.
3. Place the balls on a greased tray and bake in a moderately hot oven for 10 minutes. Change sides and bake again for 10 minutes. It should be lightly browned with a few cracks when done.
4. Remove and dip in melted ghee Serve hot.
CHOORMA
1. Dip the bati liberally in melted ghee. Keep aside for 5 minutes to cool.2. Crush them coarsely; add sugar, 2 tbsp ghee and the green cardamom. Mix well.
3. To serve, either serve as a crushed mixture or roll into round balls which fit in the palm of the hand, garnished with slivers of almonds.
serving amount
serves: 2 - 4
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