Dal Bati Churma

Dal Bati Churma (Puffed dough dumplings with lentil curry )

Ingredients
For dal
• 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
• 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
• 3 onions, chopped finely.
• 2 tomatoes, chopped finely.
• 2 tsps garam masala powder.
• 2 tsps chilli powder.
• 1 tsp turmeric powder.
• 1 tbsp ginger-garlic paste.
• 2 green chillies, slit lengthwise.
• 2 tbsps cream
• 4 tbsps ghee.
• 1 cup coriander leaves, chopped finely.
• Oil.
• Salt to taste.
For dumplings
• 5 cups whole wheat flour, sieved.
• 1 cup ghee, melted.
• 2 tbsps curd.
• Salt to taste.
Method
1. Pressure cook rajma and black gram till it becomes soft.
2. Heat 4 tbsps oil.
3. Add onions. Brown them.
4. Add ginger-garlic paste and tomatoes. Fry.
5. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick.
6. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
7. Roll into lemon-sized balls.
8. Cover and keep for one hour.
9. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
10. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.

Poori

ingredients:

1. Wheat flour or maida flour - 3 cups
2. Water - ¾ cup
3. Salt - a pinch
4. Oil - for frying
5. Ghee or oil - for rolling the dough

Preparation:

• Take a bowl and mix the flour,water,salt and make stiff dough. Cover the dough and keep it for 30 mins restly.

• Then divide the dough into small balls.

• Now take the ball and slightly dip into the oil or ghee and roll it in a flat surface.

• Now take the kadai and pour oil. Heat the oil and leave slowly the round shape rolled dough into the oil and fry it for few seconds.

• Then turn other side with the spatula and again fry until golden brown colour appears.

• Then remove from the kadai.

• Serve with aloo.