दाल बाटी चूरमा, How To Make Famous Rajasthani Dish Dal Bati Churma, Video Recipe

Dal Baati Churma is the most popular dish of Rajasthani cuisine. A platter of sweet Churma, spicy Dal and Baati, is one such traditional combination.

PRINT full recipe here: http://www.mygingergarlickitchen.com/dal-baati-churma/

Serves: 5-6

Ingredients For Churma:

whole wheat flour – 1 cup
semolina – 1/4 cup
oil or ghee (clarified butter) – ¼ cup
almond slices – 4 tbsp
cardamom powder – 2 tsp
powdered sugar – ¼ cup
pistachio – 2 tbsp
cashew nuts, chopped – 2 tbsp
ghee/oil for deep-frying

Ingredients For Dal:

chana dal/split bengal gram – ¼ cup
arhar dal/ pigeon peas split – 1/4 cup
moong dal/split green gram – ¼ cup
urad dal dhuli/split black lentils – ¼ cup
urad dal chilka/black gram skinned – ¼ cup
salt to taste
ghee or oil – 3 tbsp
cloves – 4-5
bay leave – 1
dried red chili – 2
green cardamom – 2
black cardamon – 2
cinnamon stick – 1
cumin seeds – 1 tsp
red or green chillies, chopped – 1
a pinch of asafetida
ginger-garlic, crushed – 2 tbsp
onions, finely chopped – 1
tomatoes, finely chopped – 2
coriander powder – 2 tsp
turmeric powder – 1/2 tsp
chilli powder – 2 tsp
garam masala powder – 1/2 tsp
lemon juice – 1 tbsp

Ingredients For Baati

whole wheat flour – 1 1/4 cup
semolina – 1/2 cup
yogurt – ½ cup
baking powder – ½ tsp
oil/ghee – 4 tbsp
salt to taste
ghee for dipping
!For Serving:
dried rose petals
dry-fruits
melted ghee – 1/4 cup
onions, cucumber, tomato
lemon juice

Instructions:

Churma

1. Combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well.
2.Add about ¼ cup of water and knead well to make a stiff dough.
3.Divide the dough into 10 equal small balls.
4.The shape we are making is called muthias.
5.Now take a dough ball in your palm and shape in the shape of your fist and press with your fingers in the centre of each portion as shown in the video.
6. Heat the oil and fry the muthias at low heat until they are golden brown in colour from all the sides.
7.Frying muthias will take long time.
8.Drain on an absorbent paper and allow them to cool.
9.Grind the fried dough shapes in a blender into a fine powder.
10.Pass it through the sieve to get a fine mixture.
11.Grind the solid pieces again and pass it through the sieve again.
12.You may need to follow this step for a couple of times to get perfect texture.
13.Add melted ghee, almonds, almonds, cardamom powder and powdered sugar and mix well and set aside. Chruma is ready.

DAL

1.Wash all the dals, and add to a pressure cooker.
2.Add salt and 5 cups of water, turmeric powder and mix well.
3.Pressure cook for 4-5 whistles. Allow the steam to escape before opening the lid.
4.Heat the oil/ghee in a pan. Add the cloves, dried red chili, green cardamom, black cardamom, bay leaf, cinnamon stick, cumin seeds and asafetida.
5.Sauté for a few seconds.
6.When the seeds crackle, add onion and chopped chilies. Saute for 3 minutes.
7.Add the tomatoes and ginger garlic paste. Saute for 2-3 minutes.
8.Now add coriander powder, turmeric powder, chilli powder and garam masala along with 3 tbsp of water and mix well.
9.Add some more salt, if needed.
10.Cook on a medium flame for 3-4 minutes. Stir occasionally.
11.Add this tempering to the cooked dal and mix well.
12.Cook on a medium flame for 2 to 3 minutes.
13.Remove from heat. Add lemon juice and mix well.
14Keep aside. Dal is ready.

BAATI

1.Preheat oven at 175°C/ 350. Add wheat flour, semolina, ghee, salt and baking powder to a large mixing bowl.
2.Mix well and add yogurt to it. Mix well to knead into a semi-stiff dough. Use 5-6 tbsp or more warm water, if needed.
3.Divide the dough into 10-12 equal portions and shape each portion into a ball.
4.Flatten the ball, make a small indentation in the centre of the dough balls using your thumb. Keep aside.
5.Arrange baatis in a baking tray.
6.Bake for 30-40 mins or until they top turn golden brown.
7.Use a kitchen towel and press hot baati slightly with your palm. 8.Don’t press it so hard, we just want to crack them slightly.
9.Soak cracked baatis in ghee for few seconds, and drain on an absorbent paper.
10. Keep aside. Baatis are ready.

SERVING
1. Pour ghee over hot dal.
2. Pour some ghee over baati and churma.
3. Server hot with onions, lemon wedges.

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