Dal-Bati-Choorma (Pulses-bread-dessert delight)

Dal-Bati-Choorma (Pulses-bread-dessert delight)

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Servings: 8
Calories: 1251

Ingredients
 

  • 1 3/4 oz Black gram urad dal
  • 1 3/4 oz Bengal gram chana dal
  • 1 3/4 oz Green gram moong dat
  • 1 3/4 oz Red gram arhar dat
  • 1 3/4 oz Lentil masoor dal
  • Salt to taste
  • 1/2 tsp Turmeric haldi powder
  • 8 floz Water
  • 2 1/2 oz Ghee
  • a pinch Asafoetida hing
  • 1/2 tsp Cumin jeera seeds
  • 5 Cloves laung
  • 2 Onions chopped
  • 1 1/4 oz Ginger-garlic adrak-lasan paste
  • 1 tsp Red chilli powder
  • 2 tsp Ginger chopped
  • 1 tsp Green chillies chopped
  • 3 Tomatoes medium-sized, chopped
  • 1 tbsp Green coriander hara dhaniya, chopped
  • 1 tbsp Ginger julienned
  • 4 Green chillies julienned

bati (makes: 14 16 pieces)

  • 9 oz Refined flour maida, sieved
  • Salt to taste
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 3 Green chillies ground to a paste
  • 1.1 lb Ghee

choorma

  • 10 Bati without ginger-garlic
  • 9 oz Ghee
  • 5 oz Sugar powdered
  • 8 Green cardamom choti elaichi, powdered
  • 12 Almonds badaam, blanched

Instructions

  • Mix the pulses, wash well, soak for half an hour.
  • Cook the pulses with salt, turmeric powder, and just enough water until tender.
  • 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.
  • Add ginger-garlic paste and red chilli powder. Cook for 3 - 4 minutes.
  • Add ginger, green chillies, and tomatoes and cook till the mixture leaves the sides of the pan.
  • Add the boiled pulses, mix well and heat through. Serve hot after garnishing with green coriander, ginger and
  • green chillies.

bati

  • 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.
  • Divide the dough into 2 inch diameter balls.
  • 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.
  • Remove and dip in melted ghee Serve hot.

choorma

  • Dip the bati liberally in melted ghee. Keep aside for 5 minutes to cool.
  • Crush them coarsely; add sugar, 2 tbsp ghee and the green cardamom. Mix well.
  • 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.
Calories: 1251 kcal
Carbohydrates: 71 g
Protein: 12 g
Fat: 105g
Saturated Fat: 64 g
Trans Fat: 1 g
Cholesterol: 264 mg
Sodium: 158 mg
Potassium: 484 mg
Fiber: 9 g
Sugar: 22 g
Vitamin A: 514 IU
Vitamin C: 16 mg
Calcium: 79 mg
Iron: 4 mg
Dishes Curries
Cuisine Indian
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