Madhya Pradesh Dal Baati Churma Baked Wheat Ball Dal Trifecta

Method

1. 1

   Make baati: combine atta, semolina, ghee, ajwain and salt.

2. 2

   Rub ghee in until crumbly. Add just enough water to form a stiff dough.

3. 3

   Divide into 8 balls. Bake at 200°C for 30 minutes turning once, or cook on a wire rack over gas flame turning regularly, until hollow-sounding and golden-brown all over. Immediately dunk each baati in ghee.

4. 4

   Make five-lentil dal: cook all five lentils in 4 cups water with turmeric and tomatoes until completely soft.

5. 5

   Whisk. Season with salt. Make tadka with ghee, cumin, asafoetida, garlic, dried red chillies and red chilli powder. Pour over dal.

6. 6

   Make churma: add grated jaggery and cardamom to warm roasted wheat flour.

7. 7

   Mix well. Add ghee and press into rough balls or serve crumbled.

8. 8

   To serve: break open a ghee-dunked baati into a bowl, pour five-dal over it, add churma alongside.