Rajasthani Dal Baati Churma: A Complete Recipe

 Rajasthani Dal Baati Churma: A Complete Recipe

Rajasthani Dal Baati  Churma is a traditional and iconic dish from Rajasthan, India. It consists of three components: Dal (lentil curry), Baati (hard, round wheat rolls), and Churma (a sweet, crumbled dessert made from baati). This hearty and flavorful meal is a staple of Rajasthani cuisine and is often enjoyed during festivals and special occasions.

Here’s a detailed recipe to help you recreate this classic dish at home:

Ingredients:

For Baati:

2 cups whole wheat flour (atta)

1/2 cup semolina (sooji)

1/4 cup ghee (clarified butter)

1/2 tsp carom seeds (ajwain)

1/2 tsp salt

Water (as needed for kneading)

Ghee for brushing and serving

For Dal:

1/2 cup tuvar dal (pigeon pea lentils)

1/4 cup chana dal (split Bengal gram)

1/4 cup moong dal (split green gram)

1 medium onion, finely chopped

2 tomatoes, finely chopped

1 green chili, slit

1 tsp ginger-garlic paste

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp garam masala

1/2 tsp cumin seeds

1/2 tsp mustard seeds

2 tbsp ghee or oil

Salt to taste

Fresh coriander leaves (for garnish)

For Churma:

4-5 baked baatis (from the above recipe)

1/2 cup ghee

1/2 cup powdered sugar

1/4 tsp cardamom powder

1 tbsp chopped nuts (optional, for garnish)

Instructions:

Step 1: Prepare the Baati:

In a large mixing bowl, combine whole wheat flour, semolina, carom seeds, salt, and 1/4 cup ghee.

Gradually add water and knead into a firm dough. Cover and let it rest for 20-30 minutes.

Preheat the oven to 180°C (350°F).

Divide the dough into equal-sized portions and shape them into round balls (baatis). Flatten them slightly.

Place the baatis on a baking tray and bake for 25-30 minutes, turning halfway, until golden brown and cooked through.

Remove from the oven and brush generously with ghee while still warm.

Step 2: Prepare the Dal:

Wash and soak the lentils (tuvar dal, chana dal, and moong dal) for 30 minutes. Drain and set aside.

In a pressure cooker, add the lentils, turmeric powder, salt, and 3 cups of water. Cook for 3-4 whistles until the lentils are soft and mushy.

Heat ghee or oil in a pan. Add cumin seeds and mustard seeds. Let them splutter.

Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chili, and cook for 1-2 minutes.

Add chopped tomatoes and cook until they turn soft and mushy.

Add red chili powder, coriander powder, and garam masala. Mix well.

Add the cooked lentils and mix. Adjust the consistency by adding water if needed. Simmer for 8-10 minutes.

Garnish with fresh coriander leaves.

Step 3: Prepare the Churma:

Crumble 4-5 baked baatis into fine pieces.

Heat 1/2 cup ghee in a pan and fry the crumbled baati until golden and crispy.

Allow it to cool, then grind into a coarse powder.

Mix powdered sugar, cardamom powder, and chopped nuts (if using) into the baati powder.

Serve as a sweet accompaniment to dal and baati.

Serving Suggestions:

Serve hot baatis with a bowl of dal and a side of churma.

Break the baati into pieces, pour ghee over them, and dip them in the dal for an authentic experience.

Garnish the dal with a dollop of ghee and fresh coriander leaves.

Tips for Perfect Dal Baati Churma:

Use fresh ghee for an authentic flavor.

Ensure the baati dough is firm to achieve the right texture.

Adjust the sweetness of churma according to your preference.

Enjoy this traditional Rajasthani feast!