Ingredients :

• For Baati: - 2 cups whole wheat flour (atta) - 1/2 cup semolina (sooji) - 1/2 cup ghee (clarified butter) - 1/2 cup yogurt (curd) - 1 teaspoon salt - Water, as needed For Dal: - 1 cup split yellow lentils (toor dal) - 1/4 cup split chickpeas (chana dal) - 1/4 cup split black gram (urad dal) - 1/4 cup red lentils (masoor dal) - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder - 1 teaspoon garam masala - Salt to taste - 2 tablespoons ghee (clarified butter) - 1 teaspoon cumin seeds - 1/2 teaspoon asafoetida (hing) - 2-3 cloves garlic, minced - 1-2 green chilies, chopped - Fresh coriander leaves for garnish For Churma: - 1 cup whole wheat flour - 1/2 cup ghee (clarified butter) - 1/2 cup powdered jaggery (or sugar) - 1/2 teaspoon cardamom powder - Chopped nuts (cashews, almonds, pistachios) for garnish (optional)

Recipe:

1. For Baati:
   • 1. In a mixing bowl, combine whole wheat flour, semolina, ghee, yogurt, and salt. 2. Gradually add water and knead the mixture into a firm dough. The dough should be tough, not soft like regular chapati dough. 3. Divide the dough into equal-sized portions and shape them into round baati balls. 4. Preheat the oven to 350°F (180°C) and bake the baatis for about 30-40 minutes or until they turn golden brown and crisp. Alternatively, you can also cook them on a tava (griddle) or in a preheated oven or barbecue grill.
2. For Dal:
   • 1. Rinse and combine the lentils in a pressure cooker with turmeric, red chili powder, garam masala, and salt. Add enough water and pressure-cook for about 2-3 whistles or until the lentils are soft and well-cooked. 2. In a separate pan, heat ghee and add cumin seeds. Sauté until they sizzle. 3. Add asafoetida, minced garlic, and chopped green chilies. Sauté for a minute. 4. Pour this tempering into the cooked lentils and mix well. Simmer for a few minutes, adding more water if necessary to achieve your desired consistency.
1. For Churma:
   • 1. In a mixing bowl, combine whole wheat flour, ghee, and water to make a stiff dough. 2. Divide the dough into small portions and shape them into small, flat balls. 3. Heat ghee in a pan and deep fry the dough balls until they turn golden brown and crisp. 4. Allow them to cool and then crumble them into small pieces. 5. In a separate pan, melt jaggery or sugar with a little water to create a syrup. Add cardamom powder. 6. Mix the crumbled fried dough into the syrup and combine them well. Allow it to cool.
1. Serving:
   • Serve the warm Baatis with Dal, Churma, and a dollop of ghee. Garnish with fresh coriander leaves and, if desired, chopped nuts for the Churma.

Health Benefits:

• - Whole Grains:Both whole wheat flour in Baati and lentils in Dal provide essential nutrients, fiber, and sustained energy. - Balanced Meal:The combination of protein from Dal, carbohydrates from Baati, and a touch of sweetness from Churma makes it a balanced and hearty meal. - Ghee:While ghee adds flavor, it's a source of healthy fats and essential fatty acids. Dal Baati Churma is not only a delicious and satisfying meal but also a significant part of Rajasthani culinary heritage. It showcases the rich and diverse flavors of the region.

However, the overall health benefits can vary depending on the specific ingredients used and cooking methods.