An authentic dish from Rajasthan, dal baati churma is quite popular in the region. The interesting origins of this classic dish arise from the time of wars. The dish has three parts and so does its history. The baati was brought in by Bappa Rawal to feed the soldiers of the Mewar kingdom. The dough of wheat was left to bake in the sun while the soldiers were away at war. On their return, they could eat it with fresh curd. Similarly, the churma followed when one of the cooks of the Guilhot dynasty dropped some sugarcane juice on the baati and it was realised that the baati tasted softer due to it. Finally, dal entered the trio last when the panchamel dal of a royal chef impressed the Guptas of Mewar. These three came together to form a dish that was meant to provide nutrition to soldiers during battles. A traditional Rajasthani dish, the spicy dal balanced the flavours of the sweet churma and hard baati.
