. Prepare and Cook the Dal Wash the dals thoroughly and pressure cook them with 3 cups of water, a pinch of turmeric, and salt for 5–6 whistles until completely soft.Whisk the cooked lentils lightly with a ladle to blend the textures.

Heat 3 tablespoons of ghee and oil in a pan. Add cumin seeds, hing, chopped ginger, garlic, and green chilis. Sauté for a minute.Add onions and sauté until translucent. Stir in tomatoes and cook until they soften completely.Add the chili powder, coriander powder, and garam masala. Cook until ghee separates from the sides.

Add little water to the gravy than add the boiled dal. Add water to adjust the consistency, bring to a gentle boil, and simmer for 4–5 minutes.Finish with chopped coriander

Now dal is ready enjoy😋

Bafla Bati. In a large mixing bowl, combine whole wheat flour, semolina, salt,coriander seedsand carom seeds. Pour in ¼ cup of melted ghee and rub it into the flour with your fingertips until it holds shape when pressed in your fist.Gradually add water to knead into a very tight, stiff dough (stiffer than poori dough). Rest covered for 15–20 minutes.

Divide the dough into small, lemon-sized balls. Roll them in your palms in round ball and slight press into the center of each ball and make a small hole necessary to allow even cooking.

Boil the Batis. Bring 5–6 cups of water to a rolling boil in a deep pot.Gently drop the shaped bati balls into the boiling water one by one. They will initially sink to the bottom.Cook on medium-high heat for 12 to 15 minutes without covering the pot.

The Float Test: The batis are fully boiled when they expand slightly, develop light bubbles on the surface, and float to the top.Remove them with a slotted spoon and let them air-dry completely on a plate.

Frying (Traditional Bafla Style). Heat (mix) ghee and oil in a deep pan and fry them on medium-low heat until they turn golden brown and crispy on the outside.

Now the Bafla Bati are ready enjoy😋

Assemble the Churma. Take 4 of your freshly Bafla baatis and let them cool down completely.Crush them roughly with your hands and pulse-grind them in a mixer to a coarse, grainy powder.

Mix in the powdered sugar, chopped nuts, and the melted ghee.

Now the Churma is ready enjoy😋. Rajasthan on a plate, right at home! A legendary trio—smoky bafla, rich lentil stew, and sweet churma.♥️