Dal Batti Churma

For Panchmel Dal

Clean and wash all the dals. Pressure cook dals in 4 cups water until done

In a bowl, mix chilli powder, turmeric, coriander powder, garam masala with 3 tbsp water and keep it aside

Heat ghee in a pan and add clove, bay leaves, cumin seeds, green chillies and hing. When cumin seeds crackle, add above prepared masala paste and saute for 1-2 minutes

Add cooked Dals with water, dry mango powder, tamarind pulp and salt. Simmer and cook for 5-7 minutes. Adjust the consistency of dal as required. Switch off

For Battis

Mix all ingredients mentioned under Batti section to form firm dough. Knead for 5-7 minutes. Let it rest for 15 minutes

This can be cooked in gas tandoor or oven. I have baked in oven. Preheat oven to 180 and line baking tray

Divide dough into equal portions. Flatten between palms, it will have cracks, it's ok. Place them on baking tray. Bake for 25-30 minutes. Flip once 50 percentage time is reached to ensure it's cooked on all sides

For Churma

Mix flour, semolina, milk, ghee mentioned under Churma section to form firm dough. Knead for 5-7 minutes. Let it rest for 15 minutes

Divide dough into equal portions. Flatten between palms, it will have cracks, it's ok. Place them on prepared baking tray. Bake for 25-30 minutes in preheated oven at 180 deg. Flip once 50 percentage time is reached to ensure it's cooked on all sides

Soak almonds and pistachios in hot water for 20 minutes. Thinly slice them. Keep it aside

Break the Batti for Churma into coarse powder. Add little ghee, cardamom, sugar and sliced nuts. Mix well

For serving: Dip Batti in ghee. Transfer to serving plate. Pour Panchmel Dal on battis, add additional ghee if required and serve with sweet Churma. Enjoy delicious warm lunch