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PANCHMEL DAL WITH BAATI AND CHURMA

mayurisjikoni
Panchmel Dal or Rajasthani Panchratna Dal is a high protein dal or curry made from five different lentils. Nourishing, a bit spicy and delicious creamy, this dal can be enjoyed with some roti, rice or baati and churma.
5 from 2 votes
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Servings 4

Ingredients
  

FOR PANCHMEL DAL

  • ¼ cup chana dal
  • ¼ cup moong dal
  • ¼ cup tuvar dal
  • ¼ cup masoor dal
  • ¼ cup urad dal
  • 3 cups warm water
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 2-3 whole dry red chillis
  • 1 cup onion finely chopped
  • ¼ tsp asafoetida optional
  • 1 tbsp garlic finely chopped
  • 1 tbsp ginger grated or finely chopped
  • 1 -2 green chillis paste or finely chopped
  • ½ cup tomato puree
  • ¾ tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ to 1 tsp red chilli powder
  • 1¼ tsp salt
  • 1 tbsp kasuri methi
  • 2 tbsp fresh coriander finely chopped

FOR THE TEMPERING | TADKA | TARKA

  • 1 tsp ghee
  • 1 tsp ginger cut into thin strips
  • ¼ tsp Kashmiri red chilli powder

FOR THE BAATI

  • 1¾ cups wheat flour
  • ¼ cup fine semolina
  • ¼ tsp ajwain
  • ¼ tsp salt
  • ¼ cup ghee
  • ⅛ tsp baking soda
  • ½ cup water
  • extra ghee for brushing and serving

FOR THE CHURMA

  • 2-3 baked baati
  • 2-3 tbsp powdered sugar
  • 2-3 tbsp melted ghee
  • ¼ tsp cardamom powder

Instructions
 

COOK THE DALS

  • Mix the lentils in a big bowl. Wash the lentils and soak it in 2 cups of warm water for 2 hours.
  • Put the lentils along with the water into a pressure cooker or Instant Pot.
  • Add ¼ tsp salt and ¼ tsp  turmeric powder.
  • Cook over medium heat for 3 whistles if using a pressure cooker.
  • If you are using an Instant Pot then pressure cook for 12 minutes on normal low. Allow the pressure to release naturally.

PREPARE PANCHMEL DAL

  • Add ghee in a deep saucepan over medium heat.
  • When the ghee melts, add the whole dry red chillis and  cumin seeds.
  • Add the chopped onion and asafoetida.  Stir fry  till the onion begin to turn light brown in colour.
  • Add garlic, ginger and green chilli paste. Stir fry for a minute to two.
  • Add remaining turmeric , Kashmiri red chilli  red chilli  and coriander powders. Mix well.
  • Add tomato puree and cook over low heat for 3 to 4 minutes.
  • Add the remaining salt and the cooked lentils.
  • Add 1  cup of warm water and let the lentils simmer over low heat for 20 minutes. Remember to stir the lentils occasionally.
  • Add chopped fresh coriander and garam masala. Mix well.

PREPARE THE TEMPERING | TADKA

  • Heat the ghee in a small pan over low heat.
  • Add the ginger strips and stir fry them for 1-2 minutes.
  • Add the Kashmiri red chilli powder and take the pan off the heat immediately.
  • Pour the tadka over the dal just before serving.

PREPARE THE DOUGH FOR THE BAATI

  • Add the flour, semolina and salt in a mixing bowl.
  • Crush the ajwain lightly between your palms and add to the flour.
  • Add ghee and rub it into the flour.
  • When you press some flour in your fist it should form a lump.
  • Add the water little at a time and form a stiff dough. I used ½ cup water.
  • The amount of water required will depend on the flour. Some absorb more water than others.
  • Cover the dough. Rest it for 30 minutes.

BAKE THE BAATI

  • Preheat the oven to 180°C.
  • Divide the dough into 10 equal parts.
  • Roll each dough into a ball. Make sure there are no cracks. Pinch and seal the cracks.
  • Press the dough a little between your palms.
  • Make a cavity with your thumb in the middle. Alternately, using a sharp knife cut a cross on each dough ball.
  • Brush the dough balls with some ghee.
  • Bake the baati for 20 minutes.
  • Flip them over, brush them with some ghee and bake for 10 minutes more.
  • They should become golden brown in colour.
  • If you want them more brown, put them under the hot broiler or grill for 1-2 minutes. Don't burn them.
  • Drizzle  some ghee over the baati before serving.

PREPARE THE CHURMA

  • Break 2-3 baati into pieces.
  • Grind them to a biscuit crumb consistency in a food processor.
  • Add cardamom powder and the powdered sugar. Add according to your taste.
  • Add ghee and mix well.
  • The texture should resemble like wet sand.

Notes

  • Add 1 tbsp lemon juice or 1 tsp amchur powder if you want the dal to be a bit sour.
  • Add red chilli powder according to your taste.
  • For fresh tomato puree, boil or steam 2 large tomatoes and puree.
  • Don't reduce the amount of ghee for the baati
  • Serve the baked baati with extra ghee
  • Can add some saffron and chopped nuts to the churma before serving.