Dal Baati Churma Recipe
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.
ingredients serve
Ingredients for Dal Baati Churma Recipe
- 250 gram Green split moong dal
- 50 gram Chana dal
- 50 gram Tuvar or arhar dal
- As required Ingredients for tempering
- 1 tablespoon Ghee
- 2 No.s Bay leaf
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard
- 3 No.s Dry chillies
- 2 No.s Clove
- 3 No.s Red dry chillies
- 1 cup Onions
- 3 No.s Tomatoes
- 1 piece Ginger
- 1 No.s Garlics clove
- 1/2 teaspoon Salt
- 2 teaspoon Turmeric
- 1 teaspoon Red chilli powder
- 1 teaspoon Corriander powder
- As required Ingredients for Baati
- 2 cup Whole Wheat Flour
- 1 cup Semolina
- 50 gram Gram flour
- 1 teaspoon Carom seeds
- 1 teaspoon Baking powder
- 1 teaspoon Ghee
- 1 cup Curd
Directions: Dal Baati Churma Recipe
Steps To Prepare
- STEP 1.Clean all the dals and wash them with water before boiling.
- STEP 2.Take a ladoo and crush it for churma.
Cooking Directions
- STEP 1.Soak all the dals in plain water.
- STEP 2.Add salt and turmeric.
- STEP 3.Boil the dals in a cooker for three whistles.
- STEP 4.Blend all of them really well.
- STEP 5.For the baati, mix the flour.
- STEP 6.Prepare a dough by adding little water.
- STEP 7.Cover the dough in a cloth for 20 minutes.
- STEP 8.Take a portion of dough and make spheres by smoothening them.
- STEP 9.Make two small depressions on the spheres.
- STEP 10.Place on the baking tray and apply ghee.
- STEP 11.Bake the baati for 30 minutes at180 degrees.
- STEP 12.For light frying, take a pan full of boiling water.
- STEP 13.Add the baati and fry one by one.
- STEP 14.Stir and cook for 15 mins on medium flame.
- STEP 15.For deep-frying, take a deep frying pan and add ghee.
- STEP 16.Deep-fry the baati on medium flame.
- STEP 17.Take them out when cooked.
- STEP 18.Serve hot with a plenty of ghee.
- STEP 19.After preparing the tempering, add the blended dal into the pan, add garam masala, kasuri methi and lemon juice. Mix well on medium flame.
Storage And Serving Method
- STEP 1.Serve the baati with a side of spicy dal, crunchy churma and some ghee poured over all.
value
Current Totals
- Fat17g
- Protein144g
- Carbs571g
- Fiber74g
MacroNutrients
- Carbs571g
- Protein144g
- Fiber74g
Fats
- Fat17g
Vitamins & Minerals
- Calcium616mg
- Iron35mg
- Vitamin A4683mcg
- Vitamin B13mg
- Vitamin B2< 1mg
- Vitamin B314mg
- Vitamin B62mg
- Vitamin B9621mcg
- Vitamin B120mcg
- Vitamin C147mg
- Vitamin E3mg
- Copper5mcg
- Magnesium858mg
- Manganese11mg
- Phosphorus2139mg
- Selenium197mcg
- Zinc17mg