Dal Baati Churma
Dal Baati Churma is a name synonymous with Rajasthani cuisine. It is a wholesome meal in itself. It consists of a baati, a flaky bread in the shape of a bowl, a dal made with ghee. A part of the dough for the baati is left unsalted that is later fried in ghee and crushed along with jaggery to make a dessert called churma. It is a completely vegetarian dish. In a non-vegetarian family like mine, we often fumble with what to serve if and when we entertain vegetarian guests. This is one that shall win you rave reviews.
Cooking Time: 1hour
Preparation Time: 20 mins.
Serves 5
Ingredients:
For the panchmel dal:
• One-third cup of split Bengal gram (chana dal)
• One-third cup of toovar (arhar) dal
• One-third cup of green moong dal (split green gram)
• A tablespoon urad dal (split black lentils)
• A tablespoon whole moong (whole green gram)
• 3 teaspoons chilli powder
• One-fourth teaspoon of turmeric powder (haldi)
• A teaspoon of coriander (dhania) powder
• Half teaspoon of garam masala
• 3 clove pieces and 2 bay leaves
• A teaspoon of cumin seeds (jeera)
• 2 slit green chillies,
• 1 pinch asafoetida (hing)
• 2 teaspoons of amchur (dry mango powder)
• 2 teaspoons of tamarind (imli) pulp
• 3 tablespoons of ghee
• salt according to taste
For making 10 baatis
• A cup of whole wheat flour also known as gehun ka atta
• 1/2 a cup of semolina (rawa)
• 2 tablespoons Bengal gram flour or besan
• 8 tablespoons milk
• 4 tablespoons of ghee that has been melted
• salt according to taste
For serving:
•Melted ghee
Preparation:
For the panchmel dal —
1. Add four cups of water to the cleaned and washed dal. Cook the dal in a pressure cooker for 2 to 3 whistles or till the dals are completely cooked.
2. In another bowl, take chilli powder, coriander powder, turmeric powder, garam masala along with 3
tablespoons of water and mix it well. Keep the mixture aside.
3. In a heated pan add ghee, cloves, cumin seeds, bay leaves, asafoetida and
green chillies. As the seeds start to splutter add in the paste of masalas that had been kept aside. Sauté the mixture for a minute or two and add in the cooked dals.
4. After adding the dals add in the amchur powder, tamarind pulp and salt and let it simmer for another 5 to 7 minutes. The consistency dal can be changed to your liking with help of a little bit of water if it becomes too thick.
For the baatis —
1. Knead firm dough with all the ingredients and knead for another 5 to 7 minutes.
2. After dividing the dougfh into 10 portioons, shape each portion into a round of even size. Use your thumb to flatten the dough portions and create an indentation in the baati’s centre.
3. Drop the baati dough portions into boiling water and cook for about 15 to 20 minutes over a high flame.
4. Once the baatis are cooked, drain them from the water and keep the baatis aside.
5. Place the baatis on the grill of a tandoor and cook them on a medium high flame for around 20 to 25 minutes. (medium flame cooking ensures that the baatis are cooked all the way to the center)
6. While serving break the baatis into two pieces and pour melted ghee over the baatis.
For the Churma:
Keep a batch of the dough unsalted. Shape this unsalted dough into rounds and deep fry in ghee.
Crush the ghee fried baatis and mix with sugar or jaggery to create churma.
To Serve —
1. Pour the hot panchmel dal all over the baatis.
2. Serve hot along with churma.
Tips
:
1. The baatis can be cooked completely on a gas tandoor without having to boil them.
2. The boiled baatis can be baked in a 200°C (400°F) pre-heated oven for 10 to 15 minutes. Remember to turn them occasionally.
3. Instead of cooking them on a tandoor you could also directly fry them in hot oil.