Dal Baati Churma is not just a dish; it is a representation of Rajasthani culture and heritage. It is a favorite among locals and tourists alike, known for its robust flavors and the use of aromatic spices. The dish is often associated with grand celebrations and festivities, where it takes center stage and leaves everyone craving for more.

Ingredients

To prepare Dal Baati Churma, you will need the following ingredients:

For the Dal:

• 1 cup split yellow moong dal (lentils)
• 1/4 cup chana dal (split Bengal gram)
• 1 medium-sized onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Salt to taste
• Fresh coriander leaves for garnishing
• Ghee (clarified butter) for tempering

For the Baatis:

• 2 cups whole wheat flour
• 1/2 cup semolina (sooji)
• 1/4 cup clarified butter (ghee)
• 1/2 teaspoon carom seeds (ajwain)
• Salt to taste
• Water for kneading the dough

For the Churma:

• 1 cup whole wheat flour
• 1/4 cup semolina (sooji)
• 1/2 cup clarified butter (ghee)
• 1/2 cup powdered sugar
• 1/4 teaspoon cardamom powder
• Chopped almonds and pistachios for garnishing

Preparation

Before you begin cooking, it is important to prepare the ingredients. Chop the onions, tomatoes, green chilies, and coriander leaves. Keep the ingredients for the baatis and churma ready as well. This will help streamline the cooking process and ensure a smooth preparation.

Cooking the Dal

• Rinse the moong dal and chana dal under running water. Soak them in water for 15-20 minutes.
• In a pressure cooker, heat some ghee. Add cumin seeds and asafoetida, and let them splutter.
• Add the chopped onions and sauté until they turn golden brown.
• Stir in the ginger-garlic paste and cook for a minute.
• Add the chopped tomatoes, green chilies, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and mushy.
• Drain the soaked dals and add them to the pressure cooker. Mix well.
• Add enough water to cover the dals, close the pressure cooker, and cook for 4-5 whistles or until the dals are cooked and soft.
• Once the pressure releases, open the cooker and check the consistency of the dal. If it is too thick, add some water and simmer for a few minutes.
• In a separate small pan, heat some ghee for tempering. Add cumin seeds and let them splutter. Pour this tempering over the cooked dal and mix well.
• Garnish with fresh coriander leaves.

Making the Baatis

• In a large mixing bowl, combine the whole wheat flour, semolina, ghee, carom seeds, and salt.
• Gradually add water and knead the dough until it is firm and smooth.
• Divide the dough into small equal-sized portions and shape them into round balls.
• Preheat the oven to 375°F (190°C).
• Place the baati balls on a baking tray lined with parchment paper.
• Bake the baatis in the preheated oven for 30-35 minutes or until they turn golden brown and crisp.
• Preparing the Churma
• In a mixing bowl, combine the whole wheat flour, semolina, and ghee.
• Gradually add water and knead the dough until it is firm.
• Divide the dough into small portions and shape them into small rounds or discs.
• Heat ghee in a deep frying pan or kadhai. Deep-fry the dough discs until they turn golden brown and crispy.
• Allow the fried discs to cool, then grind them in a food processor or crush them using a mortar and pestle to obtain a coarse powder.
• In a separate bowl, mix the powdered sugar and cardamom powder.
• Add the powdered sugar mixture to the crushed baati powder and mix well.
• Garnish with chopped almonds and pistachios.

Serving and Enjoying

To serve Dal Baati Churma:

• Place a couple of baatis on a plate.
• Pour a generous amount of ghee over the baatis.
• Serve a portion of dal alongside the baatis.
• Garnish the dal with fresh coriander leaves.
• Serve a portion of churma as a sweet accompaniment to the meal.

Enjoy the rich and flavorsome Dal Baati Churma, savoring the distinct taste of Rajasthan. This traditional dish is best enjoyed with a side of tangy mango pickle and a glass of chilled buttermilk.

Conclusion

Dal Baati Churma is more than just a recipe; it is a cherished tradition that has been passed down through generations in Rajasthan. The combination of the lentils, baked wheat dumplings, and sweet crumbled wheat creates a symphony of flavors that is sure to leave you craving for more. Prepare this iconic Rajasthani dish in your kitchen and embark on a culinary journey to the vibrant land of Rajasthan.

FAQs

Q: Can I use any other lentils for the dal?

A: While the recipe calls for moong dal and chana dal, you can experiment with other lentils like toor dal or urad dal to give the dal a different flavor and texture.

Q: Can I make the baatis without an oven?

A: Yes, you can. Traditionally, baatis are baked in a charcoal or wood-fired oven called a "baati chulha." However, you can also cook them on a stovetop by placing them on a griddle or tawa and cooking them over low heat until they are cooked through and crispy.

Q: Can I store the churma for later use?

A: Yes, you can store the churma in an airtight container at room temperature for up to a week. Make sure it is completely cool before storing.

Q: Is Dal Baati Churma a spicy dish?

A: The level of spiciness can be adjusted according to your taste preferences. You can increase or decrease the amount of Red Chili Powder and green chilies used in the recipe to make it milder or spicier.

Q: Can I serve the dal and baatis separately?

A: Yes, you can serve the dal and baatis separately if you prefer. Some people enjoy dipping the baatis in the dal just before eating, while others prefer to have them separately.