Daal, Baafla Baati, Choorma With Mirchi Ka Koota

Published On December 15, 2016
In Article
By Sandhya Harsh
1 comment

Prep Time
20 mins
Cook Time
50 mins
Difficulty Level
Expert

Ingredients

FOR BAAFLA BAATI:
Wheat flour : 1/2 kg
Gram flour (Besan) : 1/2 cup (optional)
Salt as per taste
Ghee : 400 grams
Ajwain : 1 1/2 teaspoon
Meetha soda/ Baking soda (optional) - 1/2 teaspoon
FOR DAL:
Green moong daal (Split green gram) : 2 cups
Chana daal ( Split bengal gram ) : 1/4 cup
Green chilies chopped into small pieces
Grated ginger (Adrak) /ginger paste : 1 teaspoon
Red chili powder : 2 teaspoon
Turmeric (Haldi) powder : 1/2 teaspoon
Coriander (Dhania) powder : 1 1/4 teaspoon
Salt as per taste, lemon juice (optional)
Asafoetida (Heeng) - 1 teaspoon
Garam masala powder : 1 teaspoonn
Sabut Laung (Cloves) and kali mirch( Black pepper corns) : 3-4 each
Cinnamon stick (Daalchini) : 2-3 pieces
Bay leaves ( Tejpatta) : 3 to 4
Ghee : 2 big tablespoons
Cumin seeds (Jeera) - 1 teaspoon
Green coriander (dhania) leaves finely chopped : For garnishing
FOR MIRCHI KA KOOTA:
Green/Red chilis : 500 grams
Salt : 2 teaspoonn
Turmeric powder : 1 1/2 teaspoon
Red chili powder : 1/2 teaspoon (optional for color)
Dry mango (Amchoor ) powder : 2 teaspoon
Mustard powder( Peesi hui raai) : 1 1/2 teaspoon
Asafoetida (Heeng) : 1/2 teaspoon
Cumin seeds (Jeera ) : 1 teaspoon
Mustard (Raai) : 1 teaspoon
Fennel seeds (Saunf) : 1/2 teaspoon
Black cumin (Kalaunji) : 1/2 teaspoon
Fenugreek (Methi daana) : 1/4 teaspoon (or use powder)
Lemon juice ( optional)
Vegetable oil : 1 cup
FOR CHOORMA:
Powdered sugar : 300 grams
Cardamom powder (Elaichi peesi hui) : 1 teaspoon
Chopped cashew and almond(Kaju Badam ke chote tukde) : One handfull
Baatis Made earlier - 10 to 15 as desired

Instructions

METHOD FOR BAAFLA BAATI : Take wheat flour (thoda mota) , add besan( gram flour ) , salt , ajwain and soda to it. Mix well with hands. Add warm ghee as moin or moyan to it. Rub well with both hands . Check that the flour forms crumble. Now add lukewarm water to it and knead the flour tightly. It should not be too hard nor too soft.
Make small equal sized balls out of the dough and roll it between palms to form round balls and press and flatten slightly to make baatis.
Take a large vessel, add water and set it for boil.when the water starts boiling, add the baatis into it and cook. Keep stirring in between. When the baatis get cooked, they float on the top. At this stage, remove the baatis from the boiling water and let the water drain and get cooled.
Next, take a pan/kadahi and add ghee to it for frying baatis. When the ghee is hot, lower the flame. Now add the boiled and cooled baatis to the ghee and fry them. You may cut the baatis into 2-3 pieces before frying so that it is easier to fry. Drain excess ghee and keep these baatis aside.
Add required ghee to the baatis and serve hot.
METHOD FOR DAL : Wash and soak the daals for atleast an hour or 45 minutes. Add salt and turmeric ( haldi )powder and a teapsoon of fenugreek (methi daana) to it. Pressure cook the daal and cook for 3 whistles.
Churn the daal with a wooden churner. Add coriander (dhania) powder and half of red chili powder. Add water to bring to a free flowing consistency. Mix well. Keep the rest of the chili powder aside.
Heat ghee in a pan or kadaai. When hot, add tadka of asafoetida (heeng) , cumin seeds (jeera), sabut khada garam masala (bay leaaves ((tej patta)), cloves ((laung)) ,black pepper corns ( kalimirch) , cinnamon stick (daalchini )and black cardamom ((badi elaichi)) ). Add chopped green chilies and grated ginger (adrak) / ginger paste to it. Saute for a minute.
Add red chili powder and pour the daal to it. This will give the desired color (rangat tari) to the daal. Add garam masala powder to the daal and bring it to a boil. Keep stirring in between until it boils. Garnish with green dhania (coriander) leaves and turn off the flame.
Serve hot with baatis along with lemon.
Tip : Add 2-3 teaspoon of lemon juice to the daal just after you turn off the flame to get a tangy flavor. Note : One can add garlic paste and chopped onions too to the tempering / tadka.
METHOD FOR MIRCHI KA KOOTA : Wash and dry fresh green or red chilies. Cut into pieces and keep aside .Heat oil in a kadai . When hot, add the tempering / tadka of asafoetida ( heeng) , cumin seeds (jeera), mustartd seeds (raai) , fenugreek (methi dana ), fennel seeds ( saunf )and black cumin (kalaunji)
When these splutter, add cut chilies to it. Add salt and turmeric ( haldi) powder to it . Mix well and cook on low flame by covering the lid. After cooking for about 10 minutes,check it. Stir and cook till they get a little tender.
Now add mustard (raai )powder, red chili powder and dry mango (amchoor) powder and mix well and cook for another 5 minutes or so.
Check that the chilies are cooked well and the masala mixes properly with the chilies. The oil will leave the sides of the kadhai when cooked properly. When ready, add lime juice to it and mix well. Turn off the flame. Your mirchi ka kootta is ready.
Amount of lime juice and amchoor can be adjusted as per your taste. Tip : prepare this and keep for 1-2 hours before serving. This will let the flavours mix well with the chillies.
METHOD FOR CHOORMA : Break the baatis made earlier into pieces with hands and grind in a grinder. Sieve it on a slightly bigger sieve ( channi ) to get churma.
Add cardamom (elaichi ) powder, powdered sugar and nuts to this churma. Add required amount of ghee to this churma mix. Mix it well. Have the churma as it is or can you make ladoos of desired size.

Servings : 4
Ready in : 70 mins
Special Category : Healthy Food
Recipe Type : Lunch

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Meet ZKT Featured Author – Sandhya Harsh | Zayka Ka Tadka - June 30, 2017
[…] some tradition alive by bringing back the forgotten recipes of the local regions.“ daal baati choorma, daal dhokli, kabuli are her favorites when it comes to local food. As a person who believes […]

Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.