Daal Bati and Churma

For Daal : 

2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)

3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp garam masala powder
2 tsp chilli powder
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 green chillies, slit lengthwise
2 tbsp cream
4 tbsp ghee
1 cup coriander leaves, chopped finely

Oil and Salt to Taste

For Bati:

5 cups whole wheat flour, sieved
1 cup ghee, melted
2 tbsps curd
Salt To Taste
Preparation:
*Pressure cook rajma and black gram till it becomes soft.
*Heat 4 tbsps oil.
*Add ginger-garlic paste and tomatoes and onions and fry.
*Add all the masalas, salt.
*Simmer till well blended. The gravy should be thick.
*Knead a soft dough with flour, ghee, curd, salt and just enough water.
*Roll into balls.
*Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
*Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) in the daal while eating

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