Dal Bati Churma
Time breakdown
Ingredients
- Mixed lentils (toor, moong, chana, urad)
- Turmeric, chilli and coriander powder
- Salt
How to Make Dal Bati Churma
- 1
Knead a firm dough with the Anveshan Khapli Atta, a little Anveshan ghee and salt; shape into balls (batis) and bake at 180°C until golden and cracked, about 30 minutes.
- 2
Pressure-cook the mixed lentils with turmeric and salt; temper with Anveshan ghee, cumin, garlic and the spice powders.
- 3
For churma, coarsely crush a few extra batis and mix with warm Anveshan Ghee, Anveshan Khandsari and cardamom.
Tips for the Best Dal Bati Churma
- ✓Bake the batis until deeply golden and cracked — that's when they're cooked through.
- ✓Dip the batis in Anveshan ghee while still hot so they drink it in.
Frequently Asked Questions
More about Anveshan Cold-Pressed Khapli Atta
Duration: Best consumed within 6 months of milling.
Storage: Store airtight in a cool, dry place.
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