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Dal Baati Churma Dal Baati Choorma, comes from the colorful land of Rajasthan. A western desert state of India which is known primarily for it's folk culture and spicy varied cuisine. A platter of sweet Churma, spicy Dal and baked Baati, is one such traditional combination. Fresh Baatis drenched in ghee and drowned in piping hot dal is a perfect accompaniment for sweet Churma. I will be giving all three recipes separately. Let's start with Churma
FOR CHURMA INGREDIENTS:
Wheat flour- 1 cup
Clarified Butter/ Ghee- 4 tablespoon (melted)+ 1 tablespoon
Fennel seeds/ Saunff- 1 teaspoon
Milk- 1/4th cup
Cardamom powder- 1/2 teaspoon
Mixed nuts (Almonds, Cashew, Pistachios)(chopped)- 2 tablespoon
Powdered Sugar- 3/4th cup
Clarified butter or Ghee for deep-frying
DIRECTIONS:
Mix flour,fennel seeds and melted ghee well.
Add milk as required and knead into a stiff dough.
Keep the dough for ten minutes for resting.
After that knead it again and divide the dough into nine lemon sized balls.
Flatten the balls a little bit and make an indent in the center. Heat sufficient ghee in a kadai and deep-fry the balls on low medium heat. Remember to keep the flame on low medium heat so that the balls are cooked from inside too.
Fry them till they are well done or turn to dark brown color.
Drain and place on an absorbent paper and cool.
Coarsely grind the fried wheat balls in a mixer.
In a wok or kadai put 1 tablespoon of ghee and add in the grounded mix. Sauté on low flame for 3-4 minutes. This will ensure that grounded mix is evenly cooked. Otherwise, you can skip this step.
Add in chopped nuts and cardamom powder.
Once done, switch off the flame and take out the mix in a deep plate.
Let the mix come to room temperature.
Then add in the powdered sugar.
Churma is ready. You can pour more ghee over the churma while serving.
FOR DAL
INGREDIENTS:
Chana dal (split gram)- 1/4th cup
Toor dal (pigeo peas)- 1/4th cup
Moong dal (split without skin)- 1/4th cup
Urad dal (split black lentil with skin)- 1/4th cup
Salt- according to taste
Carified butter (ghee)- 2 tablespoon
Bay leaves- 2
Cloves- 3-4
Turmeric powder- 1 teaspoon
Onions- 2 (medium, chopped)
Tomatoes- 2 (medium, chopped)
Tomato paste- 1 tablespoon (optional)
Ginger Garlic paste- 1 tablespoon
Coriander powder- 1 teaspoon
Mango powder (amchoor)- 1 teaspoon
Garam masala powder- 1 teaspoon
Chilli powder- 1 teaspoon
Cumin seeds- 1 teaspoon
Mustard seeds- 1 teaspoon
Asafetida (hing)- 1/8th teaspoon
Dried red chili broken in pieces- 3-4
DIRECTIONS:
Clean and wash the dals. Rinse them 3-4 times to remove any dust particles.
Soak dals in clean water for about two hours.
Next, combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3-4 whistles.
Allow the steam to escape before opening the lid.
Do not drain the water and keep aside the boiled dal.
Heat the ghee in a deep wok/kadhai, add the cloves, bayleaves, cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for a few seconds.
When the seeds crackle, add the ginger garlic paste and onions and sauté on a medium flame for 2 to 3 minutes.
When onions become translucent add the chopped tomatoes.
Let tomatoes cook on low heat. Cover the pan and let them cook.
Once tomatoes become soft, with the back of the ladle mash them and add coriander powder, turmeric powder, Chilli powder, mango powder, garam masala powder and tomato paste.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the cooked dals (along with the water), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Dal is ready. While serving you can put a tempering of ghee+ broken Chillies over the dal. Garnish with chopped coriander leaves.
FOR BAATIS
(Makes 12 Baatis)
INGREDIENTS:
Whole wheat flour/ Atta- 2 cups
Semolina/ Sooji- 1/2 cup
Gram flour/ Besan- 1/2 cup
Carom seeds/ Ajwain- 1 teaspoon
Salt- 1/2 teaspoon
Clarified butter/ Ghee- 1/4th cup
Milk- 1/2 cup (or as needed to make the dough)
DIRECTIONS:
Combine all the ingredients in a deep bowl and knead into a semi-stiff dough.
Keep the dough aside for 10-15 minutes.
After that give the dough a good knead again and divide the dough into 12 equal portions and shape each portion into an even sized round ball.
Make a small indentation in the center of the baatis using your thumb.
Brush them with ghee.
Bake them in a preheated oven at 180*c for about 7-8 minutes.
After that, turn them and further bake for 7-8 more minutes or till they turn to golden brown color.
I have used Air fryer to bake them. Which gives similar results as of my oven.
Once done pour some ghee over them while they are warm.
Baatis are ready.
HOW TO SERVE
Break baati into pieces and arrange 2 baatis on a serving dish.
Pour some of the piping hot dal evenly over it.
Sprinkle some chopped onions and green chutney evenly over it.
Serve immediately with churma.
Enjoy the heavenly meal!!!
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