Dal Bati Churma is a classic Rajasthani dish that is loved by people all over India. This delectable combination of lentils, baked bread, and sweet crumbled wheat is a perfect example of the rich and diverse flavors of Indian cuisine. Let’s take a look at how you can prepare this mouthwatering dish!
Dal Bati Churma
Ingredients
For the Dal:
- 1 cup toor dal (split pigeon peas)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 cloves of garlic, minced
- 1 small onion, finely chopped
- 1 tomato, finely chopped
- Salt to taste
- 2 tablespoons ghee (clarified butter)
For the Bati:
- 2 cups whole wheat flour
- 1/2 cup semolina
- 1/2 teaspoon carom seeds
- 1/2 teaspoon ajwain (bishop’s weed)
- 1/2 teaspoon baking powder
- 1/2 cup ghee (clarified butter)
- Salt to taste
For the Churma:
- 1 cup whole wheat flour
- 1/2 cup ghee (clarified butter)
- 1/2 cup powdered jaggery
Instructions
1. To prepare the dal, wash the toor dal thoroughly and soak it in water for 30 minutes.
2. Pressure cook the dal with turmeric powder, red chili powder, and salt for about 4-5 whistles or until the dal is cooked and soft.
3. Heat ghee in a pan and add cumin seeds and mustard seeds. Once they splutter, add minced garlic and sauté for a minute.
4. Add chopped onions and cook until they turn golden brown. Then, add chopped tomatoes and cook until they become soft and mushy.
5. Now, add the cooked dal to the pan and mix well. Add water if needed to adjust the consistency.
6. Let the dal simmer for a few minutes on low heat. Adjust the salt and spices according to your taste.
How to Prepare
To prepare the bati, combine whole wheat flour, semolina, carom seeds, ajwain, baking powder, ghee, and salt in a mixing bowl.
Knead into a firm dough using water as needed. Divide the dough into equal portions and shape them into round balls.
Preheat the oven to 350°F (180°C) and bake the bati for 25-30 minutes or until they turn golden brown.
For preparing the churma, heat ghee in a pan and roast the whole wheat flour until it turns golden brown and releases a nutty aroma.
Remove from heat and mix in powdered jaggery. Let it cool down a bit and then crumble it using your hands.
Preparation Time
The preparation time for Dal Bati Churma is approximately 1 hour.
Servings
This recipe serves 4 people.
Nutrition Facts
The nutrition facts for Dal Bati Churma vary depending on the serving size and the ingredients used. It is a rich source of protein, dietary fiber, and essential vitamins and minerals.
Tips
1. To enhance the flavor of the dal, you can add a teaspoon of ghee on top while serving.
2. Serve the bati with a dollop of ghee on top for a rich and indulgent taste.
3. You can adjust the spiciness of the dal by adding more or less red chili powder according to your preference.
4. For a healthier version, you can bake the bati instead of frying it in ghee.
FAQs
Q: Can I use any other lentils for the dal?
A: Yes, you can use other lentils like split yellow moong dal or masoor dal instead of toor dal.
Q: Can I make the bati without an oven?
A: Yes, you can cook the bati on a stovetop using a tawa or a non-stick pan. Cook on low heat, flipping occasionally, until they are evenly cooked and golden brown.
Q: Can I store the churma?
A: Yes, you can store the churma in an airtight container for up to a week.
Now that you have the recipe for Dal Bati Churma, it’s time to indulge in this flavorful Rajasthani delicacy. Enjoy it with your family and friends, and experience the authentic taste of Rajasthan!
