Rajasthani Dal Baati Churma: A Traditional Delight
Rajasthani cuisine is known for its rich flavors and unique combinations of spices. One such popular dish from this region is Dal Baati Churma. It is a wholesome meal consisting of lentils, baked wheat bread, and a sweet crumbled dessert. This dish holds a special place in the hearts of Rajasthani people and is often served on festive occasions and celebrations. In this article, we will explore the detailed recipe for Rajasthani Dal Baati Churma, RAJSTHANI DAL BAATI CHURMA RECIPE.
Dal Baati:
Ingredients:
- 1 cup whole wheat flour
- 1/2 cup semolina (sooji)
- 1/4 cup ghee (clarified butter)
- 1/2 teaspoon carom seeds (ajwain)
- Salt to taste
- Water (as required)
For the dal:
- 1 cup split yellow lentils (moong dal)
- 1/4 cup split pigeon peas (toor dal)
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/4 teaspoon asafoetida (hing)
- 2 tablespoons ghee
- Salt to taste
- Water (as required)
For the churma:
- 1 cup whole wheat flour
- 1/2 cup ghee
- 1/2 cup powdered jaggery
- 1/4 teaspoon cardamom powder
- Chopped almonds and pistachios (for garnish)
Instructions:
- To prepare the dough for baati, take a mixing bowl and combine whole wheat flour, semolina, ghee, carom seeds, and salt. Mix well.
- Gradually add water and knead into a firm dough. Cover it with a damp cloth and let it rest for 15-20 minutes.
- Meanwhile, prepare the dal by washing the lentils thoroughly. In a pressure cooker, add the lentils, turmeric powder, red chili powder, and salt. Add enough water to cover the lentils.
- Pressure cook the lentils for about 4-5 whistles or until they become soft and mushy. Set aside.
- In a separate pan, heat ghee and add cumin seeds, mustard seeds, and asafoetida. Let them crackle.
- Add the cooked lentils to the tempering and mix well. Adjust the consistency by adding water if needed. Simmer for 5-10 minutes and keep it aside.
- Preheat the oven to 350°F (180°C). Divide the dough into equal portions and shape them into round balls.
- Place the baatis on a baking tray and bake them for about 30-35 minutes or until they turn golden brown and crispy.
- While the baatis are baking, prepare the churma by combining whole wheat flour and ghee in a mixing bowl. Knead it into a stiff dough.
- Divide the dough into small portions and roll them into small balls.
- Preheat a deep frying pan with ghee and fry the dough balls on low heat until they become golden brown and crispy. Remove them from the pan and let them cool.
- Crush the fried dough balls using a mortar and pestle or grind them in a mixer to make a coarse powder.
- Add powdered jaggery and cardamom powder to the crushed dough and mix well.
- Garnish the churma with chopped almonds and pistachios.
Now, your Rajasthani Dal Baati Churma is ready to be served. Serve the baatis