Mom's recipe: Dal bati churma with masala chaas

We'd asked you, dear readers to share recipes of your favourite Mummy ka Khana.
Rediff reader Lajja Bhutra, 28, from Chennai shared a recipe she learned from her mother Santosh Bhutra.

• ALSO SEE: Mom's recipe: How to make Nariyal ki Barfi

Dal bati churma with special lehsun tadka and masala chaas

Dal

Ingredients

• 1 cup green moong dal (steam cooked)
• 1 tbsp ghee
• A pinch of hing (asafoetida)
• 1 tsp mustard
• 1 tsp jeera
• A few curry leaves
• 2 cloves
• 2 cardamoms
• 2 bay leaves
• 1 tbsp chopped garlic
• Coriander (for garnish)

Method

• Take the traditional green moong ki dal and give it the special lehsun tadka.
• Heat desi ghee and add hing, mustard, jeera, curry leaves, cloves, cardamoms, bay leaves and chopped garlic.
• Add sizzling hot tadka on the dal from top and garnish with coriander.

PS: The aroma itself will give you good vibes.

Bati

Ingredients

• 1 cup wheat flour
• 1 tsp ajwain
• Salt as required
• 1 tbsp melted ghee

Method

• Mix wheat flour, ajwain, salt and ghee.
• Rub in the ghee nicely to the flour. (Do not skip this part; otherwise the bati will be too hard).
• Add lukewarm water to make a tight dough. Make small rolls.
• Take a roll and make a small dent in the centre.
• Keep it in hot tandoor and roast both sides.
• Remove from fire and add ghee. Crush it a bit in between your palms and serve.

Churma

Ingredients

• Bati (prepared earlier)
• Ghee
• Powdered sugar/jaggery

Method

• Crush the batis in a mixer to get a coarse mix.
• Add ghee by rubbing it in between your palms -- this is the tiny little secret for good moist churma.
• Add powdered sugar, mishri or jaggery.
• Mix well and mouthwatering churma is ready to serve.

To digest this rich food and keep our tummies cool, my mother would give us a big glass of masala chaas, which is quite enjoyed by all our relatives and visitors too.

Masala chaas

• 100 gm fresh yoghurt
• 1 green chilly (roughly chopped)
• 1 tsp cumin powder
• A sprig of curry leaves
• Few sprigs of coriander leaves (roughly chopped)
• 1 tsp black salt
• Water as required

Method

• In a hand blender, add yoghurt, green chillies, curry leaves, coriander leaves, cumin powder, black salt and blend it well.
• Add enough water to bring it to the required consistency for buttermilk. My mother would recommend a ratio of 40:60 (yoghurt to water).
• Pour in a glass and enjoy it in the hot summer.

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