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Mom's recipe: Dal bati churma with masala chaas

May 01, 2019 10:02 IST

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.

Lajja Bhutra shares a recipe she learned from her mother Santosh Bhutra

IMAGE: Lajja Bhutra learned the art of making the traditional dal baati churma from her mother Santosh Butra (pictured). 

Dal bati churma with special lehsun tadka and masala chaas

Dal Bati Churma

IMAGE: Bati churma.
Lajja says she loves when the traditional bati churma is served with her mother's special lehsun tadka for the dal and finished with 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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Lajja Bhutra
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