Rajasthani Authentic Dal Baati Churma Recipe (Video)

Dal Baati Churma is the most popular dish of Rajasthani cuisine. This 3-in-1 meal of Churma, Dal and Baati is an esteemed part of every Rajasthani home.

Recipe Source Link:https://www.mygingergarlickitchen.com/dal-baati-churma/

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RECIPE INGREDIENTS

» For Churma:

• Whole wheat flour / gehun ka atta - 1 cup
• Semolina / suji - 1/4 cup
• Oil or ghee (clarified butter) - 1/4 cup
• Almond sliced/ badam kati hui - 4 tablespoons
• Cardamom powder / hari elaichi ka powder - 2 teaspoons
• Powdered sugar - 1/4 cup
• Pistachios / pista, chopped - 2 tablespoons
• Cashew nuts / kaju, chopped - 2 tablespoons
• Ghee / oil for deep-frying

» For Dal:

• Chana dal / split bengal gram - 1/4 cup
• Arhar dal / pigeon peas split - 1/4 cup
• Moong dal / split green gram - 1/4 cup
• Urad dal / split black lentils - 1/4 cup
• Urad dal chilka / black gram skinned - 1/4 cup
• Salt to taste
• Ghee or oil - 3 tablespoons
• Cloves / laung - 4-5
• Bay leaf / tej patta - 1
• Dried red chili / sukhi lal mirch - 2
• Green cardamom / hari elaichi - 2
• Black cardamon / moti elaichi - 2
• Cinnamon stick / dalchini - 1
• Cumin seeds / jeera - 1 teaspoon
• Red or green chillies, chopped - 1
• Pinch of asafetida / hing
• Ginger-garlic / adrak lehsun, crushed - 2 tablespoons
• Onions / pyaaz, finely chopped - 1
• Tomatoes / tamatar, finely chopped - 2
• Coriander powder / dhania powder - 2 teaspoons
• Turmeric powder / haldi powder - 1/2 teaspoons
• Red chili powder / lal mirch powder - 2 teaspoons
• Garam masala powder - 1/2 teaspoon
• Lemon juice - 1 tablespoon

» For Baatis:

• Whole wheat flour / gehun ka atta - 1 1/4 cup
• Semolina / suji - 1/2 cup
• Yogurt / dahi - 1/2 cup
• Baking powder - 1/2 teaspoon
• Oil / ghee - 4 tablespoons
• Salt to taste
• Ghee for dipping

» For Serving:

• Dried rose petals
• Dry-fruits
• Melted ghee - 1/4 cup
• Onions, cucumber, tomato
• Lemon juice

RECIPE INSTRUCTIONS

» Making Churma:

1. Combine the whole wheat flour, semolina, and melted ghee in a deep bowl. - Mix everything well.
2. Mix everything well until combined.
3. Add about 1/4 cup of water and knead well to make a stiff dough.
4. Divide the dough into 10 equal sized balls. The shape we are making is called muthias. To make muthia, take a dough ball in your palm and shape into the shape of your fist and press with your fingers in the center each portion as shown in the video or in the picture above. Make all the muthias in a similar way.
5. Heat oil in a pan and deep-fry muthias at low heat until they are golden brown in color from all the sides. Frying muthias at low heat will take some time.
6. Once done, drain the fried muthias with a slotted spoon. Transfer them to an absorbent paper and allow them to cool slightly.
7. When muthias are slightly cool, break each muthia into 3-4 pieces, and add them to a food processor or a blender jar.
8. Grind the fried dough shapes (muthias) in a blender into a fine powder.
9. Pass it through the sieve to get a fine mixture. Grind the solid pieces again and pass it through the sieve again. You may need to follow this step a couple of times to get the perfect texture.
10. Add melted ghee, almonds, almonds, cardamom powder, and powdered sugar to the churma powder.
11. Mix well until combined. Chruma is ready you can serve as it is with dal and bati or make churma ladoo with the churma mixture.
12. To make churma laddos, take a small portion of churma mixture.
13. Shape it into a round ball while the mixture is hot. (If the mixture is not hot, then you can microwave this mixture for 30 seconds.) Make all the ladoos the same way.

» Making Dal:

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

» Making Baati:

1. Preheat oven to 175°C/ 350. Line a baking tray with the parchment paper. Add wheat flour, semolina, ghee, salt, and baking powder to a large mixing bowl.
2. Mix everything well.
3. Add yogurt to it and mix well.
4. Knead into a semi-stiff dough. You can use 5-6 tablespoons or more warm water if needed.
5. Divide the dough into 10-12 equal portions and shape each portion into a ball.
6. Flatten each ball, and apply some oil to the center using fingers.
7. Roll into a smooth ball, and make a small indentation in the center of the dough ball using your thumb. Make all the baatis in a similar way.
8. Arrange baatis on the prepared baking tray.
9. Bake for 30-40 minutes or until the top turn golden brown.
10. Use a kitchen towel and press hot baati slightly with your palm. Don?t press it so hard, we just want to crack them slightly. After that, soak cracked baatis in ghee for a few seconds.
11. Drain them in a kitchen tissue-lined container. Baatis are ready. Keep them aside.

» For Serving:

1. To serve, pour ghee over hot dal. Then pour some ghee over baati and churma.
2. Serve Hot Dal Baati Churma with red garlic chutney, besan ke cheele ka raita, onions, lemon wedges. Enjoy.

RECIPE NOTES

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