Dal For Dal Bati Churma - By Vahchef @ vahrehvah.com - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- See video for ingredients
Instructions
- See video for instructions
The popular Rajasthani delicacy, dal bati churma is made simple with this easy to prepare recipe.Dal is lentils, baati is made from fried or baked wheat flour balls and churma is sweetened ground wheat. A traditional and authentic recipe to prepare dal bati churma at home.
http://www.vahrehvah.com/dal-for-dal-bati-churma
Ingredients
1/4 tsp Amchur powder
1/4 cup Channa dal
1 bunch Coriander leaves for garnishing
1/2 tsp Cumin seeds
few springs Curry leaves
1 tbsp Ghee/ Clarified butter
1/2 tsp Ginger garlic paste
pinch Hing (asafoetida)
1 tsp Red chilli powder
0 Salt to taste
2 number Tomaotes, chopped
1/4 tsp Turmeric powder
1/4 cup Yellow split Moong Dal (with skin on)
Directions:
Wash the pulses and soak for 1½ to 2 hours. Then pressure cook with little turmeric with 5 cups of water for at least 10 minutes on full pressure until nicely done. The dals should turn into a nice smooth paste. Heat 1 tbsp of ghee in a kadai and when it gets hot, add cumin seeds, when they splutter, add hing, ginger garlic paste and curry leaves. Add turmeric powder, and finely chopped tomatoes. Mix and then add red chilli powder, salt to taste and amchur powder (dry mango powder). Sauté all the ingredients well and cook the tomatoes until soft. Add the cooked lentils to the kadai, adjusting the consistency using some water. Let this simmer on a slow flame for 10 minutes, stirring occasionally. Sprinkle some coriander leaves on the top for garnishing.
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