Dal Baati Churma

Step 1

Rinse lentils under cold water until water runs clear.

Step 2

Preheat oven to 400°F (200°C).

Step 3

Mix wheat flour, 2 tablespoons ghee, and 0.25 teaspoon salt in a bowl.

Step 4

Add lukewarm water gradually, mixing with fingers until dough forms.

Step 5

Knead dough for 2 minutes until smooth and cohesive.

Step 6

Divide dough into 8 equal portions and roll into tight balls.

Step 7

Brush baati balls with remaining 2 tablespoons melted ghee.

Step 8

Place on a baking sheet and bake for 20 minutes until golden brown.

Step 9

Heat 2 tablespoons ghee in a large pot over medium heat.

Step 10

Add cumin seeds; cook until they crackle, about 30 seconds.

Step 11

Add diced onion and cook until softened, stirring occasionally.

Step 12

Stir in ginger-garlic paste and cook for 1 minute until fragrant.

Step 13

Add tomato and cook until it breaks down, about 2 minutes.

Step 14

Sprinkle asafoetida, turmeric, and red chili powder; stir well.

Step 15

Add rinsed lentils and water; bring to a boil.

Step 16

Reduce heat to medium-low and simmer uncovered for 20 minutes.

Step 17

Stir occasionally until lentils are soft and curry thickens slightly.

Step 18

Taste and adjust salt and spices as needed.

Step 19

Heat 3 tablespoons ghee in a skillet over medium-low heat.

Step 20

Add 1 cup wheat flour gradually, stirring constantly to avoid lumps.

Step 21

Cook flour, stirring frequently, for 8 minutes until golden and fragrant.

Step 22

Remove from heat and let cool for 2 minutes.

Step 23

Add crushed jaggery and roasted peanuts to the flour.

Step 24

Crumble mixture with your fingers until well combined and granular.

Step 25

Break each baked baati into pieces with your hands.

Step 26

Ladle dal into serving bowls and top with baati pieces.

Step 27

Sprinkle churma generously over each serving.

Step 28

Drizzle additional ghee on top if desired and serve hot.