Synonymous to Rajasthan, this rustic globe of baked deliciousness is famous as much for its simplicity as for its unforgettable taste. And yet when it comes to tracing the story behind this culinary masterpiece – the dish is a meal in itself .
Rajasthani food is incomplete without the mention of the famous Dal-Baati-Churma which consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. No Rajasthani festive or wedding menu is never complete without this popular recipe.
Ingredients:
Ingredients
For the panchmel dal
1/3 cup chana dal (split Bengal gram)
1/3 cup toovar (arhar) dal
1/3 cup moong dal (split green gram)
1 tbsp urad dal (split black lentils)
1 tbsp masoor daal (Red lentil)
3 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/2 tsp garam masala3 cloves (laung / lavang)
2 bayleaves (tejpatta)
1 tsp cumin seeds (jeera)
2 green chillies, slit
a pinch of asafoetida (hing)
2 tsp dried mango powder (amchur)
2 tsp tamarind (imli) pulp
3 tbsp ghee
salt to taste
For the baatis (for 12 to 15 baatis)
2 cup whole wheat flour
1/2 cup semolina
8 tbsp milk/ water
4 tbsp melted ghee
salt to taste
For the Churma
1 cup whole wheat flour
1/4 cup semolina
4 tbsp melted ghee
½ cup powdered sugar
2tbsp almond
Ghee for deep frying
Method:
Let’s Learn how to make the Daal:
Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.
Let’s learn how to cook the Baati’s:
Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
Divide the dough into 10 to 15 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb and mark an incision with the help of a kitchen knife.
Preheat the Oven to 250 degree C for 10 to 15 minutes. Grease a baking tray and place the Baatis in them and bake at 230 degree c for 12 to 15 minutes turning the battis after 10 minutes is essential to check that it is cooked perfectly from all sides. Keep them in the Oven for another 5 minutes.
Take them out of the oven and dip all the batis in Pure ghee and serve. If you want you can lightly brush these batis with ghee and serve.
Let’s Learn how to make Churma:
Combine the flour, semolina and ghee and knead with ¼ cup water to make a stiff dough. Keep aside covered for 15 to 20 minutes.
Divide the dough into 10 to 12 equal portion and fry on slow heat till it becomes brown on both sides. Transfer to a kitchen towel and let it cool.
Once it cools down, grind it to a fine powder along with the powdered sugar and sprinkle the chopped almonds on top.
Now ….place crumble the baatis on a plate…Pour the daal over it , sprinkle some chopped onions and green chillies and serve it with the Churma as a side dish.
Read full post: DAAL BAATI CHURMA- AN ODE TO RAJASTANI CUISINE