Rajasthani Touch To Dinner; Know How To Make Dal Baati Churma
- Harshita Malhotra
Updated : May 20, 2022 13:05 IST
Craving something spicy and different? Try this recipe of Dal baati churma and add a Rajasthani touch to your dinner.
Rajasthani cuisine's most popular dish is Dal Baati Churma. This dish is a staple in every Rajasthani home. This three-in-one delicacy is a Rajasthani speciality. One such typical combo is a dish of sweet Churma, spicy Dal, and Baati. When it comes to authentic Rajasthani cuisine, the first thing that comes to mind for most people is 'Dal Baati Churma.' Baati is believed to have originated under the reign of Bappa Rawal, the Mewar empire's founder. At the time, the Rajputs were establishing a stronghold in the area, and baati was their favoured warfare food. The Rajput warriors are said to have broken the dough into little pieces and baked it in the sun under thin layers of sand. When they returned from the war, they dug up the properly baked baatis, which were then coated in ghee and eaten with curd made from goat or camel milk. When traders from the Gupta Empire established in Mewar, the combination of dal and baati became popular. Panchmel dal was a popular dish in the Gupta royal court. It was a mixture of 5 lentils that was consumed with the baati. Churma, on the other hand, is thought to have been produced by an inadvertently pouring sugarcane juice into some baatis by a Mewari cook. The clan's women began dipping the battis in sweet water (made from sugarcane or jaggery) to keep them soft and fresh for their husbands after finding that it made them softer. Churma, a sweetened and cardamom-flavoured baati blend, is made from this.
Here's how you can make Dal Baati Churma at home-
Ingredients for Baati
- Wheat flour
- Baking powder
- Ghee/ butter
Ingredients for churma
- Ghee/ clarified butter
- Powdered sugar
- Cashew & almond
- Cardamom powder
Ingredients for Dal
- Moong dal / green gram dal
- Masoor dal / pink lentils
- Chana dal / Bengal gram dal (soaked for 30 minutes)
- Mustard seeds
- Chopped onions
- Ginger garlic paste
- Green chilli
- Chopped tomatoes
- Red chilli powder
- Garam masala
- Chopped coriander
- To begin, combine 2 cups of wheat flour, salt, baking powder, and ghee in a large mixing bowl.
- Make sure the dough is wet by mixing thoroughly.
- Now, as needed, add water and knead the dough.
- Roll out a little ball of dough with an x impression.
- Place a rolled bati in each appe pan mould.
- Cook for 30 minutes on low heat, turning once.
- For a softer bati from the inside, immerse the bati in ghee.
- To begin, break three prepared bati into mixi.
- Add 2 tbsp ghee and heat it on a tawa.
- Add roasted powdered bati.
- Roast for 7 minutes over low heat, or until brown and fragrant.
- Allow the mixture to cool fully. Add 3 tablespoons powdered sugar, 2 tablespoons chopped almonds-cashews and cardamom powder
- Mix well, and your churma is ready.
- Mix 1/2 cup moong dal, 1/4 cup masoor dal, and 1/4 chana dal in a pressure cooker. Pressure cook for 4 whistles.
- In a big kadai add 2 tsp ghee, 1 tsp mustard, 1 tsp cumin, pinch hing and let it sputter.
- Add 1 onion, 1 tablespoon ginger garlic paste, and 1 green chilli Cook thoroughly.
- Add 1 tomato, turmeric, chilli powder, garam masala, and salt. Sauté on low heat.
- Furthermore, mix cooked dal, add 1 cup of water and cook for 5 minutes until dal absorbs masala.
- Finally, garnish it with some coriander leaves.