So next day I made daal batti and churma 🙂
You will need:-Panchmel Daal ( five sorts of mix daal )
- 1 cup of mix daal ( Split bengal gram daal, Toover daal, green moong daal, urad daal and masoor daal) I did not use green moong daal instead I used yellow moong daal
- 2-3 tbsp green chillies, ginger and garlic crushed
- 3-4 tbsp Oil
- 1 tbsp ghee
- salt to taste
- 2 medium tomatoes chopped
- 1/2 tsp amchoor powder ( dry mango powder )
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1/4 tsp garam masala
- 2 tsp dhana jeera powder ( dry cumin and coriander powder )
- 1-2 baylaeves
- 2-4 dry red chillies
- 1 tsp whole cumin seeds
- 1 tsp kasoori methi
- pinch of hing ( asafoetida )
- water
Method:- Wash all the daal. In a large pressure cooker heat the oil. When it is hot, add cumin seeds and hing. When the cumin seeds get brown add all of the daals and fry them for a few seconds. Now add water with salt and turmeric powder. Close the pressure cooker lid and cook til you hear three whistles. Allow to cool naturally. Open the pressure cooker and transfer the cooked daal into a heavy bottom pan and add the remaining ingredients. In a small pan heat ghee, add bay leaves and dried red chillies when they start to crackle add in the daal. Let the daal simmer for about 10-12 minutes on a medium heat. Adjust the consistency before you serve the daal, if daal is thick add little water.
If you do not have pressure cooker – wash and soak all the daals for at least 3-4 hours. Boil the daal in 3-4 cups of water at least 40-50 minutes.
You will need – Baati
- 1 cup whole wheat flour ( roti atta )
- 1/4 cup semolina
- 2 tbsp gram flour ( besan )
- 4 tbsp ghee ( clarified butter ) melted
- 1/2 tsp bicarbonate of soda
- 4-5 tbsp cream
Method:- Preheat the oven to gas mark 6. Mix all the baati ingredients into a bowl. Make a stiff dough using some Luke warm water. Leave it for 10 minutes. Divide the dough into small portions and shape them into small ball. Press the balls slightly with the thumb on the top. Place the baati balls on a baking sheet and bake for 30-35 minutes or till golden brown.
You will need :- Churma
- 3-4 battis ( hot )
- 1/4 cup caster sugar
- 1/4 cup ghee
- 1/2 tsp cardamom powder
Method:- Crush baatis into coarse chunks while they are hot, you can grind into mixture as well. Add ghee, sugar and cardamom powder. Mix well .
Serve hot baatis with hot daal and pampered your taste buds with sweet and sinful Churma !!
You will need:-
- 3 small bunches of palak ( can use baby spinach )
- 1 cup mixed vegetables like carrots, peas, sweetcorn and green beans boiled ( I used frozen )
- 1 big onion finely chopped
- 1 tsp ginger garlic paste
- 3-4 green chillies finely chopped
- 30 ml fresh single cream
- salt to taste
- 1/2 tsp crushed cardamom seeds
- 1 big tomato finely chopped
- 1/2 tsp whole cumin seeds
- 1/2 tsp garam masala
- 1/2 tsp red chilli powder
- 1 tsp ground cumin and coriander
- 1/2 tsp kitchen king masala
- 1/2 tsp kasoori methi ( dry fenugreek leaves )
- pinch of hing ( asafoetida )
- 2-3 tbsp oil
Method:- Wash palak leaves. Place in a big bowl with 3-4 tbsp water and cook in the microwave for 3-4 minutes. I prefer this method, don’t need to drain the water.
Now place spinach in grinder and ground into a coarse paste. it will take few seconds. Leave it aside.
Heat oil on medium heat in a heavy bottom pan and add cumin seeds, when splutter add hing and finely chopped onion, saute till they turn golden brown, it will take about 3-4 minutes.
Add kasoori methi, green chillies and ginger-garlic paste, fry all these about 1-2 minutes.
Now add red chilli powder, garam masala, kitchen king masala and salt. Turn the heat on low.
Fry about half a minute and add chopped tomatoes.
Cook the tomatoes in masala till little soften.
Add mixed vegetables and cook about 3-4 minutes on a low heat.
Add spinach and mix well. Cook further about 2-3 minutes. Add single cream and cardamom seeds, mix well let it simmer about one more minute. Turn off the heat.
Ready to serve with round and soft gujarati rotlis , naan or paratha.
