Ingredients:
• 4 Cups flour
• 1 1/2 Cup rava
• 2 tbsp Cumin seeds
• 5 tbsp Ghee
• 2 Cups boiled toovar dal
• 3 Garlic flakes
• 3 Green chillies
• 1 tsp Red chilli powder
• 1 tsp Garam masala
• 1 Tomato chopped
• 4 tbsp Ghee
• 2 tbsp Oil
How to make Dal Bati:
• Make a dough of flour, rava, salt and ghee.
• Prepare small balls out of this dough.
• Roast these small balls till it turns brown.
• Add ghee on it
• Baati is ready.
• Heat the oil and add cumin seeds.
• Add green chillies, garlic, red chilli powder, garam masala and tomatoes
• Stir it well.
• Add boiled toovar dal and pour 4 cups of water.
• Allow it to boil for 10 minutes.
• Dal is ready.
• Serve Daal bati with ghee.

Answered by Sharad Singh , an ibibo Master, at 6:23 PM on September 16, 2008

Squeeze one whole lemon into the daal before serving.
2. Baati:

As the name suggests, baati in Hindi means a bowl, as this part of the dish resembles a bowl. For this you need thick ground wheat flour. “If you’re getting freshly ground wheat flour , then you can specifically ask the person to grind it to make laddu bati ka atta,” says Pallavi. “If thick or mota atta is unavailable, you can go with the regular atta, but mix three cups of atta, with 1 cup of suji (rawa) to make it thick, as that’s the consistency we need to prepare baati,” she concludes. Traditionally, baati is prepared on earthen ovens, with dried cow dung cakes burned as fuel.

Ingredients for the Baati:

3 cups – atta (wheat flour)
1 cup – suji
1 cup – malai (cream)/ odorless white oil/ shudh ghee
Lukewarm water
Salt

Method:

You need to make soft dough out of the atta and suji mix with salt, cream and lukewarm water.
Set aside for half an hour.
Make round balls with the atta.
You can bake them in a microwave or an electric oven.
For Serving:

Once cooled down, you can break the baatis and pour ghee into them while serving
3. Churma:

For this, we need to make a tight dough with wheat flour (atta). “In this recipe, you need shakkar ka bura, which is readily available in most Rajasthani shops. Else, you can coarsely grind about 2 ½ cups of sugar to be used for churma", says Pallavi. One can also make churma out of jaggery (gur).

Ingredients for Churma:

3 cups – atta (wheat flour)
1 cup – suji (semolina)
1 cup – ghee
Warm water
2 ½ cup – ground sugar
1 ½ cup – ghee
½ tsp – cardamom powder
½ cup – ground cashew, almonds and pistachios

Method:
Make a tight dough with 3:1 ratio of atta and suji, with ghee and warm water.
Make round discs with the dough and dry roast them on a tava, till turn reddish in color.
Once they cool down, you need to break them into small pieces and grind them in a mixer grinder.
Now add the coarsely ground sugar, 1 ½ cups of ghee, cardamom powder, and ground dry fruits like cashew, almonds and pistachios on the churma.
You’re ready to dig into the mouthwatering, daal-baati-churma!
source www.cookinggoddess.co

Answered by R.P. Singh , an ibibo Master, at 1:34 PM on September 16, 2008

well,
DAL : Ingredients

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. o 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:
Pressure cook rajma and black gram till it becomes soft.
Heat 4 tbsps oil. Add onions. Brown them.
Add ginger-garlic paste and tomatoes. Fry.
Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick.
Pour over cream and ghee.
Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour.
Then roast in batches on hot coals till puffed and golden outside and spongy inside.
Keep hot. Garnish the dal with coriander leaves and slit green chillies.
Dip hot dumplings in the dal while eating. CHURMA Ingredients :
Wheat flour 200 gm
Ghee 400 gm
Khoya / Mawa 100 gm
Sugar (grounded) 200 gm
Soaked almond (finely chopped) 50 gm
Cardamom (small) 4 o Dalchini 1" Method :
Melt 150 gms. of ghee and mix it in wheat flour.
Make a stiff dough using very little water.
Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough.
Fry it on low flame till it becomes golden brown.
Churn it in grinder after it cools down. Mix khoya.
Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and dalchini.
Add the above mixture of wheat flour and khoya. Fry it for one minute.
When it cools down, add sugar and chopped almonds.
Mix well. Serve in a plate.

Answered by Nidhi Singh , an ibibo Master, at 3:54 PM on September 14, 2008

well, Dal Bati (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.
* Dal Bati Churma2 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.

Churma Ingredients

* ChurmaWheat flour 200 gm
* Ghee 400 gm
* Khoya / Mawa 100 gm
* Sugar (grounded) 200 gm
* Soaked almond (finely chopped) 50 gm
* Cardamom (small) 4
* Dalchini 1"

Method

1. Melt 150 gms. Of ghee and mix it in wheat flour.
2. Make a stiff dough using very little water.
3. Heat the rest of the ghee in a kadahi.
4. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown.
5. Churn it in grinder after it cools down. Mix khoya.
6. Heat 1 tbsp. Ghee in kadahi.
7. Add cardamom seeds and dalchini.
8. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down,
9. Add sugar and chopped almonds. Mix well.
10. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.

For more: http://indianfood.indianetzone .com/1/dal_bati_churma.htm

Answered by Satya ~ , an ibibo Master, at 11:41 AM on September 14, 2008

Daal-baati-churma is Rajasthan’s famous food, usually served to special guests," she says. Pallavi shares some Rajasthani recipes with CookingGoddess.com. Let's begin with the daal.

1. Daal:

Ingredients for the Daal:

1:1 ratio – Kali urad (black gram) and chaney ki daal (Bengal gram or Chickpea) (half a cup each, to make one whole cup)
Salt to taste
5 gms – crushed ginger
2 nos – green chilies
1-2 tbs – ghee (Clarified butter)
1 tsp – jeera (Cumin seeds)
1 tsp – ajwain (Bishop’s Weed)
3-4 nos – laung (Cloves)
4-5 cloves – garlic
1 tsp – turmeric powder
1 tsp – red chili powder
1 – whole lemon juice

Method:

* Wash and clean both – kali urad and chaney ki daal.
* Soak both the daal together for an hour.
* Boil both the daal together with salt, green chilies and crushed ginger.
* Check for doneness and set aside.

Tempering:

* In a tempering bowl, add the ghee, jeera, ajwain, laung, garlic, turmeric and chili powder and sauté till brown.
* Then drop it into the boiled daal.
* Mix it well while giving it a final boil.

For Serving:

* Squeeze one whole lemon into the daal before serving.

2. Baati:

As the name suggests, baati in Hindi means a bowl, as this part of the dish resembles a bowl. For this you need thick ground wheat flour. “If you’re getting freshly ground wheat flour , then you can specifically ask the person to grind it to make laddu bati ka atta,” says Pallavi. “If thick or mota atta is unavailable, you can go with the regular atta, but mix three cups of atta, with 1 cup of suji (rawa) to make it thick, as that’s the consistency we need to prepare baati,” she concludes. Traditionally, baati is prepared on earthen ovens, with dried cow dung cakes burned as fuel.

Ingredients for the Baati:

3 cups – atta (wheat flour)
1 cup – suji
1 cup – malai (cream)/ odorless white oil/ shudh ghee
Lukewarm water
Salt

Method:

* You need to make soft dough out of the atta and suji mix with salt, cream and lukewarm water.
* Set aside for half an hour.
* Make round balls with the atta.
* You can bake them in a microwave or an electric oven.

For Serving:

* Once cooled down, you can break the baatis and pour ghee into them while serving

3. Churma:

For this, we need to make a tight dough with wheat flour (atta). “In this recipe, you need shakkar ka bura, which is readily available in most Rajasthani shops. Else, you can coarsely grind about 2 ½ cups of sugar to be used for churma", says Pallavi. One can also make churma out of jaggery (gur).

Ingredients for Churma:

3 cups – atta (wheat flour)
1 cup – suji (semolina)
1 cup – ghee
Warm water
2 ½ cup – ground sugar
1 ½ cup – ghee
½ tsp – cardamom powder
½ cup – ground cashew, almonds and pistachios

* Method:
Make a tight dough with 3:1 ratio of atta and suji, with ghee and warm water.
* Make round discs with the dough and dry roast them on a tava, till turn reddish in color.
* Once they cool down, you need to break them into small pieces and grind them in a mixer grinder.
* Now add the coarsely ground sugar, 1 ½ cups of ghee, cardamom powder, and ground dry fruits like cashew, almonds and pistachios on the churma.

You’re ready to dig into the mouthwatering, daal-baati-churma!

Answered by Gyan Singh , an ibibo Master, at 3:41 PM on September 13, 2008

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.
* Dal Bati Churma2 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.

Churma Ingredients

* ChurmaWheat flour 200 gm
* Ghee 400 gm
* Khoya / Mawa 100 gm
* Sugar (grounded) 200 gm
* Soaked almond (finely chopped) 50 gm
* Cardamom (small) 4
* Dalchini 1"

Method

1. Melt 150 gms. Of ghee and mix it in wheat flour.
2. Make a stiff dough using very little water.
3. Heat the rest of the ghee in a kadahi.
4. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown.
5. Churn it in grinder after it cools down. Mix khoya.
6. Heat 1 tbsp. Ghee in kadahi.
7. Add cardamom seeds and dalchini.
8. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down,
9. Add sugar and chopped almonds. Mix well.
10. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.

Answered by Prashant , an ibibo Citizen, at 8:01 PM on September 12, 2008

well you can go to www.bhawarchi.com and www.sanjeevkapoor.com

Answered by Vipan Thapar , an ibibo Master, at 10:57 AM on September 08, 2008

well;
Dal Bati (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.
* Dal Bati Churma2 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.

Churma Ingredients

* ChurmaWheat flour 200 gm
* Ghee 400 gm
* Khoya / Mawa 100 gm
* Sugar (grounded) 200 gm
* Soaked almond (finely chopped) 50 gm
* Cardamom (small) 4
* Dalchini 1"

Method

1. Melt 150 gms. Of ghee and mix it in wheat flour.
2. Make a stiff dough using very little water.
3. Heat the rest of the ghee in a kadahi.
4. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown.
5. Churn it in grinder after it cools down. Mix khoya.
6. Heat 1 tbsp. Ghee in kadahi.
7. Add cardamom seeds and dalchini.
8. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down,
9. Add sugar and chopped almonds. Mix well.
10. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.

Answered by Kishore , an ibibo Master, at 8:27 PM on September 07, 2008

Ingredients-
1 cup urad Dal
1 cup chana Dal
1 cup whole moong.
2-3 green chillies
1 tsp fresh grated ginger
1 tsp fresh grated garlic
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
salt to taste
1/2 tsp cumin seeds
ghee for seasoning
fresh chopped coriander for garnish.

Mix the three daals together-wash and soak in warm water for 30 minutes.


Boil the Daal mixture with about 4 cups of water and salt till soft.Keep aside.


Preparing the seasoning- Heat ghee in a pan.Add cumin seeds .When they start splattering, add cut green chilies and then add all the spices- red chili powder,corriander powder,garam masala and mix well.Add half a cup of water and bring it to a boil.Add this to the cooked daal, add another 1/2 cup water and bring it to a boil. Simmer for 2 minutes. Garnish with fresh cut coriander and serve hot.



Baati- ( Makes about 12-14 baatis)

Ingredients-
2 cups Whole wheat flour
1/4 cup semolina
1/2 tsp ajwain ( Ajowan /carom seeds)
1/2 cup ghee
salt to taste
water to knead the dough.

Method-

Sift the flour and semolina. Add ajwain seeds and salt.Keep aside. Melt ghee in a pan. Make a well in the flour and pour the molten ghee in it. Mix it all well. And make it into a hard ball of dough adding minimum water.

Make small,smooth balls of this dough. Arrange on a greasedbaking tray.

Pre-heat oven to 450 F(four hundred and fifty) and bake these balls for 20 minutes, turning over in 10 minutes, so that both the sides are evenly cooked. Grill for 5 minutes on each side.Serve hot with ghee and daal.

Answered by Seema , an ibibo Master, at 7:18 PM on September 07, 2008

1. Daal:

Ingredients for the Daal:

1:1 ratio – Kali urad (black gram) and chaney ki daal (Bengal gram or Chickpea) (half a cup each, to make one whole cup)
Salt to taste
5 gms – crushed ginger
2 nos – green chilies
1-2 tbs – ghee (Clarified butter)
1 tsp – jeera (Cumin seeds)
1 tsp – ajwain (Bishop’s Weed)
3-4 nos – laung (Cloves)
4-5 cloves – garlic
1 tsp – turmeric powder
1 tsp – red chili powder
1 – whole lemon juice

Method:

* Wash and clean both – kali urad and chaney ki daal.
* Soak both the daal together for an hour.
* Boil both the daal together with salt, green chilies and crushed ginger.
* Check for doneness and set aside.

Tempering:

* In a tempering bowl, add the ghee, jeera, ajwain, laung, garlic, turmeric and chili powder and sauté till brown.
* Then drop it into the boiled daal.
* Mix it well while giving it a final boil.

For Serving:

* Squeeze one whole lemon into the daal before serving.

2. Baati:

As the name suggests, baati in Hindi means a bowl, as this part of the dish resembles a bowl. For this you need thick ground wheat flour. “If you’re getting freshly ground wheat flour , then you can specifically ask the person to grind it to make laddu bati ka atta,” says Pallavi. “If thick or mota atta is unavailable, you can go with the regular atta, but mix three cups of atta, with 1 cup of suji (rawa) to make it thick, as that’s the consistency we need to prepare baati,” she concludes. Traditionally, baati is prepared on earthen ovens, with dried cow dung cakes burned as fuel.

Ingredients for the Baati:

3 cups – atta (wheat flour)
1 cup – suji
1 cup – malai (cream)/ odorless white oil/ shudh ghee
Lukewarm water
Salt

Method:

* You need to make soft dough out of the atta and suji mix with salt, cream and lukewarm water.
* Set aside for half an hour.
* Make round balls with the atta.
* You can bake them in a microwave or an electric oven.

For Serving:

* Once cooled down, you can break the baatis and pour ghee into them while serving

3. Churma:

For this, we need to make a tight dough with wheat flour (atta). “In this recipe, you need shakkar ka bura, which is readily available in most Rajasthani shops. Else, you can coarsely grind about 2 ½ cups of sugar to be used for churma", says Pallavi. One can also make churma out of jaggery (gur).

Ingredients for Churma:

3 cups – atta (wheat flour)
1 cup – suji (semolina)
1 cup – ghee
Warm water
2 ½ cup – ground sugar
1 ½ cup – ghee
½ tsp – cardamom powder
½ cup – ground cashew, almonds and pistachios

* Method:
Make a tight dough with 3:1 ratio of atta and suji, with ghee and warm water.
* Make round discs with the dough and dry roast them on a tava, till turn reddish in color.
* Once they cool down, you need to break them into small pieces and grind them in a mixer grinder.
* Now add the coarsely ground sugar, 1 ½ cups of ghee, cardamom powder, and ground dry fruits like cashew, almonds and pistachios on the churma.

Answered by jaivir , an ibibo Master, at 6:58 PM on September 07, 2008