Dal Baati Churma recipe | Rajasthani Dal Baati Churma | authentic Dal Baati Churma

Home > Blog > Chana Dal > Dal Baati Churma recipe | Rajasthani Dal Baati Churma | authentic Dal Baati Churma

Dal Baati Churma is a three-in-one treat originating from Rajasthan. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight the taste buds.

A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional Rajasthani combination. Fresh Baatis drowned in piping hot dal is a perfect accompaniment for Churma. Because of water scarcity and climatic conditions in Rajasthan, a different method of cooking are used. Rajasthani cuisine has dishes that can be prepared and stored for days!

Enjoy Dal Baati Churma with a detailed step-by-step recipe given below.

Ingredients:

For The Churma

1 cup coarse whole wheat flour (Jada gehun ka atta)

1/4 cup semolina (rava / sooji)

4 tbsp melted ghee

2 tbsp almond (badam) slivers

1/4 tsp cardamom (elaichi) powder

5 tbsp powdered sugar

ghee for deep-frying

For The Dal

5 tbsp split Bengal gram (chana dal)

5 tbsp Rentio Toor dal (arhar)

5 tbsp split green gram (green moong dal)

1 tbsp split black lentils (urad dal)

salt to taste

3 tbsp ghee

3 cloves (laung / lavang)

2 bay leaves (Teja Patta)

1 tsp cumin seeds (jeera)

2 green chillies ,

a pinch of asafoetida (hing)

1 tsp garlic (lehsun) paste

1 cup finely chopped onions

1 cup finely chopped tomatoes

1 tsp coriander (dhania) powder

1/2 tsp turmeric (Haldi) powder

1 tbsp chilli powder

1/2 tsp garam masala

1 tbsp finely chopped coriander (dhania)

For The Baatis

1 cup coarse whole wheat flour (Jada gehun ka atta)

1/2 cup semolina (rava / sooji)

2 tbsp Bengal gram flour (besan)

1/2 cup milk

4 tbsp melted ghee

1 tsp fennel seeds (saunf)

1/4 tsp carom seeds (ajwain)

salt to taste

ghee for deep-frying

For The Topping

4 tbsp melted ghee

8 tbsp finely chopped onions

2 tsp lemon juice

Method

For the Churma

1.Combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.

2.Divide the dough into 8 equal portions.

3.Shape each dough portion in your fist and press with your fingers in the centre of each portion to make a cavity.

4.Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.

5.Drain on absorbent paper and allow them to cool.

6.Break the fried dough portions into small pieces with your hands and blend in a mixer into a fine powder.

7.Add the almonds, cardamom powder and powdered sugar and mix well. Keep aside.

For the dal

1.Clean and wash the dals. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.

2.Allow the steam to escape before opening the lid. Do not drain the water, keep it aside.

3.Heat ghee in a deep non-stick kadhai, add cloves, bay leaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for a few seconds.

4.When the seeds crackle, add garlic paste and onions and sauté on a medium flame for 2 to 3 minutes.

5.Add tomatoes, coriander powder, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while occasionally stirring.

6.Add the cooked dals (along with the water) and a little salt, mix well and cook on a medium flame for 2 to 3 minutes while stirring occasionally.

7.Add chopped coriander leaves and mix well. Keep aside.

For the baatis

1.Combine all the ingredients in a deep bowl and knead into a semi-stiff dough, without using water.

2.Divide the dough into 8 equal portions and shape each portion into even-sized balls.

3.Flatten the balls, make a small indentation in the centre using your thumb. Keep aside.

4.Boil enough water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while turning them occasionally. Drain the water and allow them to cool completely.

5.Heat the ghee in a deep non-stick kadhai, add 4 baatis at a time and deep-fry till they turn golden brown from all the sides.

6.Repeat step 7 to deep-fry the remaining 4 baatis in one more batch. Drain on an absorbent paper and keep aside.

How to serve dal baati churma

1.Warm the dal again till piping hot.

2.Arrange 2 baatis on a serving dish, break them into pieces and pour 1 tbsp melted ghee evenly over it. Pour ¼ of the dal evenly over it. Sprinkle 2 tbsp of onions and ½ tsp lemon juice evenly over it.

3.Serve immediately with Churma.

 

Leave a Reply

Your email address will not be published. Required fields are marked *