Garlic Chutney

1 whole bulb garlic (crushed into a fine paste)
1/2 tsp jeera
3 tsp oil
1/2 tsp red chili powder (or as per your spice level)
1/3 tsp cumin-coriander powder
salt to taste

1. Heat oil, add in the jeera and when it pops, add the red chili powder and pour this mixture over the gine garlic paste. Or anltenately, add the garlic paste to this mix and saute for 2-3 minutes.
2. Add cumin-coriander powder, salt and (additional) chili powder -if required and serve the the Dal-Bati.

Dal Bati Churma

Panchmela dal

Prep Time: 10 minutes plus 30 minutes soaking time
Cook Time: 40 minutes
Serves: 6-8

Ingredients:

Toor Daal – 1 cup
Mung Daal without Skin – 1/2 cup
Mung Daal with Skin – 1/2 cup
Chana Daal – 1/4 cup
Urad Daal – 2 Tbsp
Salt – 1 tsp
Water – 4 cups
Oil – 1 Tbsp
Ghee – 1/2 Tbsp
Bay Leaf – 1
Dry Red Chili – 1
Cumin Seeds – 1 tsp
Cloves – 5, roughly crushed
Black Peppercorns – 5, roughly crushed
Asafoetida – 1/4 tsp
Turmeric – 1/2 tsp
Onion – 1 medium, finely chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Green Chilies – to taste, finely chopped
Tomato – 1 large, pureed
Salt – to taste
Coriander Powder – 1 Tbsp
Garam Masala – 1 tsp
Cumin Powder – 1 tsp
Red Chili Powder – 1/2 tsp
Water – 3 to 4 cups
Lime/Lemon Juice – to taste
Cilantro (Coriander) – 10 sprigs, chopped for garnishing

For Seasoning:
Ghee – 1 to 2 tsp
Red Chili Powder – to taste

Method:

1. Combine all Daals and wash thoroughly. Soak for 30 minutes.
2. Drain soaking water and add soaked Daals to a pressure cooker.
3. Add 1 tsp Salt, 4 cups Water and pressure cook for 1 whistle. Switch off stove and do not open cooker until internal pressure is gone.
4. Meanwhile, heat 1 Tbsp Oil and 1/2 Tbsp Ghee in a pan on medium heat.
5. Add Bay leaf, Dry Red Chili, and Cumin Seeds. Allow Cumin Seeds to sizzle.
6. Add Cloves, Black Peppercorns, Asafoetida and Turmeric Powder. Mix.
7. Immediately add Onions and a little Salt. Mix well and cook for 1-2 mins.
8. Add Garlic, Ginger and Green Chilies and cook for 2-3 minutes.
9. Add pureed Tomatoes and cook until oil separates from the mixture.
10. Add Coriander Powder, Garam Masala, Cumin Powder and Red Chili Powder. Mix and cook for 1 minute.
11. Add cooked Daals and mix well.
12. Add 3-4 cups of Water allow Daal to come to a boil.
13. Garnish with Lime/Lemon Juice and Cilantro.
14. For additional seasoning, heat 1 to 2 tsp of Ghee in a small skillet, just until warm
15. Add Red Chili Powder, mix and add to top of prepared Daal.
16. Serve hot with Bati, Rice or Chapati.

For Baati:

Prep Time: 10 min + 15 min for resting
Cook Time: 25 min
Serves: 3-4 (approx 12-13 pieces)

Ingredients:

Chapati Flour/Atta – 2 cups
Salt – 1/2 tsp
Baking Soda – 1/2 tsp
Carom Seeds (Ajwain) – 1/4 tsp
Oil – 2 tbsp
Green Chillies – to taste, chopped
Ginger & Garlic – 1 tbsp, minced
Yogurt – 1/2 cup
Water – 3 tbsp (approx)
Oil – few drops, for drizzling
Ghee for garnish
Finely chopped Onions for garnish
Finely chopped Cilantro for garnish
Finely chopped Green Chillies for garnish
Julianne Ginger for garnish
Fresh Lime /Lemon Juice for garnish

Method:

1. Pre-heat oven to 350 degrees F/ approx 180 degrees C.
2. Sift the Flour, Baking Soda and Salt.
3. Add Carom Seeds and mix
4. Add Oil and incorporate into the Flour.
5. Add Green Chillies, Ginger & Garlic, Yogurt and Warm Water to form a stiff dough.
6. Knead for 2-3 minutes.
7. Drizzle a few drops of Oil, rub and cover the dough.
8. Allow the Dough to rest for 15 minutes.
9. Make golf-size round balls and transfer into a baking tray or a pizza stone.
10. Bake for 15 min., turn and bake for another 10 min.
11. Once done keep them warm until ready to use.

For Assembly:
1. Crumble the hot Baati in a bowl.
2. Drizzle some Ghee and lots of Panchmela Dal on it
3. Garnish with Onions, Cilantro, Green Chillies, Ginger and Lime Juice.
4. Enjoy with some Choorma on the side.

For Choorma:

Prep Time: 10 min + 15 min for resting
Cook Time: 25 min
Serves: 4 (approx 4 pieces)

Ingredients:

Chapati Flour / Atta – 1/2 cup
Baking Soda – 1/8 tsp
Oil – 1 tsp
Warm Water – 2 tbsp + 2 tsp
Oil – few drops
Ghee – 2 tbsp, melted
Powdered Sugar – to taste

Method:

1. Pre-heat oven to 350 degrees F/ approx 180 degrees C.
2. Sift the Flour and Baking Soda.
3. Add Oil and incorporate into the Flour.
4. Add Warm Water to form a stiff dough.
5. Knead for 2-3 minutes.
6. Drizzle a few drops of Oil, rub and cover the dough.
8. Allow the Dough to rest for 15 minutes.
10. Make golf-size round balls and transfer into a baking tray or a pizza stone.
11. Bake for 15 min., turn and bake for another 10 min.
12. Once done, dip into melted Ghee, roll, pull out and keep aside.
13. Allow them to cool a bit, crumble by hand or in a Food Processor.
14. Add additional melted Ghee and mix.
15. Add Powdered Sugar and mix in.
16. Serve with Daal-Baati on the side as an accompaniment.

Dal Dhokli

Prep Time: 30 minutes to cook daal (prep other steps during this time)
Cook Time: 40 minutes
Serves: 4-5

Ingredients:

For Daal:

Toor Daal – 1/2 cup dry (washed, soaked for 30 mins (optional) and drained)
Whole Raw Peanuts – 2 Tbsp
Fenugreek Seeds (Methi) – 1/8 tsp
Water – 2 cups

For the Dhokli:

Chapati (Whole Wheat) Flour – 1 cup
Chickpea Flour (Besan) – 1 Tbsp
Ajwain (Carom Seeds) – 1/4 tsp
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Oil – 1 Tbsp
Warm Water – 1/4 cup + 2 Tbsp

For Seasoning:

Oil – 1 Tbsp
Ghee (Clarified Butter) – 1 tsp
Cinnamon Stick – 1 inch piece
Cloves – 4
Mustard Seeds – 1/2 tsp
Ajwain (Carom Seeds) – 1/4 tsp
Dry Red Chili – 1
Asafoetida (Hing) – 1/4 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves – 1 sprig
Ginger – 2 tsp (minced)
Green Chilies – to taste (minced)
Frozen Green Peas – 1 cup
Tomato – 1 large, chopped
Water – 5 cups
Salt – 2 tsp or to taste
Jaggery – 2 Tbsp or to taste (sugar or brown sugar may be substituted)
Tamarind Pulp – 1 Tbsp or to taste
Red Chili Powder – 1/2 tsp or to taste
Garam Masala – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Lemon/Lime Juice – to taste
Cilantro (Coriander Leaves) – chopped, for garnishing
Ghee or Oil – drizzle over the top at the time of serving

Method:

1. In a pressure cooker, add drained Toor Daal, Peanuts, Fenugreek Seeds and 2 cups Water. Pressure cook for 2-3 whistles for soaked daal or 5-6 whistles for unsoaked daal. Allow pressure to go down by itself before opening pressure cooker.
2. In a bowl, add Chapati Flour, Chickpea Flour, Ajwain, Turmeric Powder, Salt and Red Chili Powder – mix well.
3. Add 1 Tbsp Oil and mix again to incorporate the oil into the flour.
4. Add Warm Water little at a time to form a stiff dough. Knead for 1-2 minutes.
5. Drizzle a few drop of oil and coat the dough ball. Cover and let dough rest for 15-20 minutes.
6. In a large pot, heat Oil and Ghee. Once hot, add Cinnamon Stick, Cloves, Mustard Seeds (allow them to pop), Ajwain, Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves, Ginger and Green Chilies. Mix.
7. Immediately add Green Peas and cook for 1 minute before adding Tomatoes. Mix.
8. Add cooked Daal, 5 cups Water, Salt, Jaggery, Tamarind Pulp, Red Chili Powder, Garam Masala, Cumin Powder and Coriander Powder.
9. Allow mixture to come to a boil.
10. Meanwhile, knead dough once again and divide into 2-3 portions. Lightly grease rolling surface and roll out dough balls into thin discs (thinner than chapati). With a sharp knife or pizza cutter, cut dough into small diamond shapes (roughly 1 inch pieces).
11. Once Daal comes to a boil, reduce heat to medium and add in dough diamonds while stirring. Roll out remaining dough and add diamonds quickly.
12. Cover and cook for approximately 30 minutes, stirring in between. Dhokli should not have a raw taste.
13. Once cooked, switch off stove and add Lime or Lemon juice to taste.
14. At the time of serving, garnish with Cilantro Leaves and drizzle Oil or Ghee over the top.