Rajasthan, the largest state of India by area, has traditionally been a state very rich in culture. With its long history of warrior clans and iconic figures, Rajasthan holds a special place in the Indian demography. But equally important is its food culture, a long, list, featuring Dal Baati Churma at the top.
And in today’s Indian recipes trail, it is the royal Dal Baati Churma that we are going to discover.
Made from whole wheat flour, Semolina and butter with the addition of carom seeds, the Baati can be considered the bread of this meal. The Dal is a curry-cum-soup made of different lentils, while the Churma acts as the dessert.
- Cuisine: Indian (Rajasthani)
- Course: Lunch
- Diet: Vegetarian
- Prep time: 10 minutes
- Cooking time: 90 minutes
- Serving: Serves 4
Ingredients
Ingredients for Baati and Churma
- 2 cups Whole Wheat Flour
- 1 cup Semolina
- 1/2 cup butter
- 1 teaspoon Carom seeds
- 1 teaspoon baking powder
- Salt to taste
- 1/4 cup Jaggery
Ingredients for Dal
- 1/4 cup Green Moong Dal (Split)
- 1/4 cup Black Urad Dal (Split)
- 1/4 cup Chana dal (Bengal Gram Dal)
- 1 Onion, finely chopped
- 1-inch ginger, finely chopped
- 1 Green Chilli, slit
- 3 clove Garlic, finely chopped
- 1 Tomato, finely chopped
- 1 Bay leaf
- 1-inch Cinnamon Stick
- 1 teaspoon Turmeric powder
- 1 teaspoon mix spices powder
- 5 sprig Coriander leaves, finely chopped
Ingredients for Tempering
- 1 teaspoon Butter
- 1 teaspoon Cumin seeds
- 2 Dry Red Chillies, halved
Dal Baati Churma Recipe.
Baati Recipe
- Mix all the ingredients for the Baati together except the jaggery.
- Add water to mix it well and make a smooth, fluffy dough.
- The fluffiness can be achieved by adding baking soda and letting the dough rest for 20 minutes.
- Once the dough is well rested, knead it again for a few minutes.
- Divide the dough into large lemon size portions (about 12 to 15 of them).
- Preheat the oven to 180 C and bake the baati in the oven for about 20 to 30 minutes.
- Let the baati turn golden-brown on both sides.
- Remember to keep turning the baatis around.
- Once the baatis reach the desired colour, remove them from the oven.
Churma Recipe
- Take 3 to 4 baked baati balls.
- Crush and mix them with jaggery in a mixer.
- Churn until you have a coarse powder
- Your churma is ready.
Note: The salt from the baatis does not overwhelm the taste of the churma.
Dal Recipe
- Add all the ingredients into a cooking pan with a lid.
- Do not add tempering ingredients.
- Add 2-1-/2 cups of water and cook the dal for 15-20 minutes.
- Lower the and simmer for 10 minutes.
- Turn off the flame.
- Let the dal rest for about 5 minutes.
- Transfer the dal to a serving bowl.
Note: Check the salt and spices after you’re done. They can be adjusted to suit your taste.
The next step is to make the tempering. Heat the butter in a small pan, add the cumin seeds and red chillies. Allow them to roast and crackle. Once done, turn off the heat and pour the seasoning over the dal and serve with the hot baatis.
Serving baatis are usually done in individual portions and bowls.
In a small serving bowl, add 2 baatis, lightly crush them, drizzle some butter over the baked baatis. Pour the dal over the baked baatis and serve. Adding the churma over the baatis is also a common practice, as it gives them a sweet touch and a delicious taste.
Serve the Rajasthani Dal Bati Churma for a wholesome weekend lunch, a family eating, or even for a party with friends.
