Dal baati churma

Method

1. 1 Knead the atta flour with 20 ml of ghee and water; the dough should be firmer and drier than regular bread dough so that the baati crust cracks when baked.
2. 2 Shape the dough into 4 round balls, press a dent in the center, then bake at 200 degrees for 35 minutes, turning once.
3. 3 Simmer toor beans with chana dal for 30 minutes until tender, then mash them thoroughly.
4. 4 Sauté cumin and hing with ghee, add Kashmiri chili powder, then pour into the pot of beans and season with salt.
5. 5 Dip the hot baati into melted ghee, crush one piece with palm sugar to make churma, and serve as a side dish.

With an appliance

• Air fryer 1 hr

  Alternatively, step 2: Bake the baati in an air fryer at 190 degrees for 22 minutes, turning it at the 12th minute. The crust will crack deeper than in a conventional oven due to the drier airflow.

• Pressure cooker 1 hr 20 min

  Replace step 3: simmer both types of beans in a pressure cooker for 12 minutes at high pressure, then release the pressure naturally. The beans will be tender and cooked through without needing to skim off the foam.