Rajasthani Dal Bati Churma is a classic, traditional and hearty Rajasthani meal that consists of three components: Dal (lentil curry), Bati (baked wheat flour balls), and Churma (sweet crumbled wheat mixture). Sooji, lots of ghee and addition of ajwain are behind the flavor of the bati. Rajasthani Dal Bati Churma is a delicious and filling dish that is loved by people all over India. Here's a recipe of all three components of Rajasthani Dal Bati Churma.
If you like Indian dishes of other states, here are some South Indian recipe for you:
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Ingredients of Rajasthani Dal Bati Churma:
Ingredients For Dal:
- 1 cup split yellow lentils (toor dal)
- 1/4 cup split Bengal gram (chana dal)
- 1/4 cup split black gram (urad dal)
- 1/4 cup split red lentils (masoor dal)
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (you can adjust according to your taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 2 tablespoons ghee (clarified butter)
- Salt to taste
For Tempering of Dal:
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A few dried red chilies
- A pinch of asafoetida (hing)
Ingredients For Bati:
- 2 cups whole wheat flour (atta)
- 1/4 cup semolina (sooji)
- 1/2 cup ghee (clarified butter)
- 1/2 teaspoon salt
- Water, as needed
Ingredients For Churma:
- 2 cups whole wheat flour (atta)
- 1/2 cup ghee (clarified butter)
- 1/2 cup powdered sugar
- 1/2 teaspoon cardamom powder
Instructions of Making Rajasthani Dal Bati Churma:
1. Prepare the Dal:
- Wash all the lentils thoroughly and soak them in water for about 30 minutes.
- In a pressure cooker, add the soaked lentils, chopped tomatoes, green chilies, turmeric powder, red chili powder, coriander powder, cumin seeds, asafoetida, and salt. Add about 3-4 cups of water.
- Pressure cook for 3-4 whistles or until the lentils are completely cooked and soft. Once done, mash the cooked lentils with a ladle or a potato masher.
Tempering:
- In a separate pan, heat 2 tablespoons of ghee over medium heat.
- Add mustard seeds, cumin seeds, dried red chilies, and a pinch of asafoetida. Let them splutter.
- Pour this tempering over the cooked dal and mix well. Now cook the dal on simmer for a few more minutes.
2. Prepare The Bati
- Take whole wheat flour, semolina, ghee and salt and combine all these in a mixing bowl,
- Knead the mixture into a stiff dough by gradually adding water . Cover it with a damp cloth and let it rest for about 30 minutes.
- Preheat your oven to 375°F (190°C).
- Now divide the dough into small portions and shape them into round balls.
- Place the bati on a baking tray and bake in the preheated oven for about 20-25 minutes or until they are golden brown and cooked through. You can also fry them in ghee for a more traditional taste.
3. Prepare The Churma
- Heat ghee in a pan over low heat.
- Add the whole wheat flour and roast it on low heat, stir it continuously until it turns golden brown and fragrant. This can take around 15-20 minutes.
- Remove the roasted flour from the heat and let it cool slightly.
- Add powdered sugar and cardamom powder to the roasted flour and mix it well.
- Allow the mixture to cool completely.
- Once cooled, crumble the mixture with your hands to make it resemble coarse breadcrumbs.
Serve the hot Bati with the Dal and a side of Churma. Enjoy this traditional Rajasthani meal!
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