Dal Baati Churma (Lentils with Wheat Dumplings)

Dal

• 250 g Red lentils
• 2 tsp Fine sea salt
• 90 g Ghee
• 1 tsp Mustard seeds
• 1 pinch Asafoetida
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 4 cloves Garlic
• 20 g Ginger root
• 1 piece Green chili pepper
• 15 g Fresh coriander
• 1.1 liters Water

Baati

• 300 g Whole wheat flour
• 1 tsp Fine sea salt
• 60 g Ghee
• 160 ml Water

Churma

• 120 g Jaggery
• 1 tsp Ground cardamom
• 30 g Ghee

1. Heat the oven to 200°C (390°F). Rinse the lentils in a sieve until the water runs mostly clear. Peel the garlic and ginger, then finely grate the ginger and crush the garlic; finely chop the chilli and coriander.
2. Make the baati dough: put the whole wheat flour and salt in a bowl, then rub in 60 g ghee until it looks like damp sand. Add the water gradually and knead to a firm, smooth dough. Cover and rest for 20 minutes.
3. Meanwhile, cook the dal: put the lentils, 1100 ml water, turmeric and 1 tsp salt in a large pot. Bring to the boil, then reduce to a gentle simmer and cook for 20 to 25 minutes, stirring now and then, until creamy and the lentils are fully broken down. If it thickens too much, add a splash more water from the kettle and keep it at a loose, spoonable consistency.
4. Shape the baati: divide the dough into 8 equal pieces and roll into smooth balls, then lightly flatten each one. Arrange on a baking tray and bake for 25 minutes, turning once halfway, until firm and lightly browned. Reduce the oven to 180°C (355°F) and bake for 10 minutes more to dry them out slightly.
5. Finish the dal with a tempering: in a small saucepan, heat 90 g ghee over medium heat until shimmering. Add the mustard seeds and cook until they pop, then stir in the asafoetida, crushed garlic, grated ginger and chopped chilli for 30 to 60 seconds until fragrant. Pour this into the dal, add the ground cumin, and simmer for 3 to 5 minutes; taste and adjust with the remaining salt if needed.
6. Brush the baati: as soon as they come out of the oven, brush them all over with ghee so it soaks in. Keep 2 baati aside for churma and cover the rest loosely to keep warm. Sprinkle the dal with most of the coriander, reserving a little for serving.
7. Make the churma: crumble the reserved baati into a bowl, working it into fine crumbs with your fingertips. Grate the jaggery finely, then mix it through with the ground cardamom and 30 g ghee until sandy and sweet. Taste and add a pinch more cardamom if you like it more aromatic.
8. Serve the dal hot with the ghee-brushed baati for dipping and breaking in. Offer the churma alongside as the sweet, crumbly contrast. Finish with the remaining coriander.

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