Dal Baati Churma

Dal Baati Churma

Dal Baati churma is probably the most popular of the Rajasthani cuisine. Ghee dipped baatis are served with a spicy dal and sweet churma laddus. Add gatte ki sabji and rice to this and this turns into a big delicious and royal Rajasthani meal for you. As with all other recipes, this is my family recipe of daal baati which my mom has been cooking for more than 40 years now. I would suggest cooking dal baati only in ghee to get the authentic taste. It is a lengthy recipe but every bite is worth the time you spend cooking this.

baati

Baatis can be baked or fried. Some people boil the baati first and fry it after that. My mom just fries the baatis in ghee. Semolina adds a nice crunch to the baatis while ghee makes them melt in mouth. Make sure to cook baatis on a low to medium flame so that they are cooked well. Some people drizzle ghee on baatis while some keep them dipped in ghee until they serve.

churma

Panchmel dal and churma are the other two importants parts of this dish. You can serve the churma in form of laddu or in powder form. Ghee again decides the taste of churma. Use desi ghee and this will take the taste of churma to another level.

Do serve the dal, baati, churma with a wedge of lime. Traditionally, piping hot dal and baati are crushed and mixed with churma and topped with more ghee and a dash of lime and fresh onion slices.

Dal Baati Churma

Ingredients

Makes  8-10 servings

For Baati

  • 2 cups whole wheat flour (aata)
  • ¼ cup semolina (rava)
  • ¼ cup chickpea flour (besan)
  • ¼ cup yogurt (dahi)
  • ½ tsp carom seeds (ajwain)
  • ¼ cup pure ghee
  • ¼ tsp soda bicarbonate
  • 2 pinches turmeric
  • Salt to taste
  • Ghee to fry the baati

For Dal

  • ½ cup moong dal
  • ½ cup toor dal
  • ¼ cup urad dal
  • ¼ cup chana dal
  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp asafetida (heeng)
  • 2-3 green chillies
  • 2 inch piece of ginger grated
  • 8-10 curry leaves
  • 1 bay leaf (tej patta)
  • 1 dried red chilli
  • 2 inch piece of cinnamon (dal chini)
  • 2 cloves (laung)
  • ½ tsp turmeric powder
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 2 tbsp chopped fresh coriander
  • Salt to taste

For Churma

  • 1 cup whole wheat flour (aata)
  • ¼ cup pure ghee
  • ½ cup powdered sugar
  • ¼ tsp cardamom powder (ilaichi)
  • 1 tbsp chopped dry fruits (almonds, pistachios and cashews)

Recipe

For Dal

Wash and soak the dals for 20-30 mins.  Drain water and put all the dals in pressure cooker. Add 4 cups water and some salt and cook for 3 whistles. Once the cooker is completely cooled, open the lid and mash the dal lightly and keep aside.

Heat 2 tbsp oil in another pan or kadhai. Add mustard seeds and once the seeps pop, add bay leaf, cloves, cinnamon, dried red chilli. Sauté for few seconds and add green chillies, heeng, curry leaves and grated ginger and sauté for few seconds.

Add a cup of water, turmeric, coriander powder, red chilli powder and garam masala. Once the water comes to boil, add the cooked dal and mix well. Check the consistency of dal and add more water if required.  Also, check for salt at this stage and add more salt if required. Bring the dal to boil and let it cook for 5-6 minutes on low flame. Finally add chopped coriander and switch off the gas.

For Churma

In a deep bowl, mix together the flour and ghee.  Add little water and knead firm dough. Divide the dough into eight portions. Take each portion in your palm and close your fist to make an indentation in the dough. Heat ghee in a frying pan and deep fry the dough portions till they are golden brown. Fry them on low flame. Drain on absorbent paper and let them cool down completely.

Once they are cooled, break them into pieces and grind them to powder using a grinder. Add sugar, cardamom powder, and dry fruits and mix well. You can serve the churma like this in powder form or you can even make laddus out of it. To make laddus, heat 2 tbsp ghee and pour it on churma and mix well. Grease your palms with some ghee and take 1-2 tbsp of churma in your hand and roll it into round balls.

For Baati

Mix all the ingredients for baati and knead firm dough using little water and rest it for 5-10 minutes. Knead the dough again for 5-6 minutes. Divide the dough into 20 portions. You can make more or less baatis depending on the size of the baati you like. Shape each portion into an even sized ball and flatten the balls lightly using your thumb to make an indentation in the center of the baati.

Heat ghee/oil in a frying pan and fry the baatis till they are golden brown. Make sure to fry the baatis on a medium flame so that the baatis are cooked from inside too. Drain the baatis on absorbent paper and keep them aside.

To serve

Break baati in two pieces and pour a spoonful of melted ghee on top and serve with dal, churma, a wedge of lime and onion slices.

Bharwan Bhindi

Bharwan Bhindi

Bharwan bhindi is a spicy curry from Hyderabad. Bhindi is cooked with salan like gravy made with ground nut, sesame seeds, tamarind paste, and spices. Tamarind is an important part of my family recipes. I remember my mom keeping a stock of tamarind water and ground peanuts and sesame seeds always. This gravy goes well with capsicum, tomatoes, and even potatoes. Add tamarind water/paste based on your taste and the sourness of tamarind.

masala

Cooking bhindi is a tricky (and sticky) job. Placing a plate filled with water on top helps the vegetable cook evenly without getting burnt. It makes the cooking process quicker too.

plate on top with water

You can make the gravy in advance and freeze it too. Add vegetable (steamed) of your choice and you can have a curry ready in jiffy. This curry tastes best with phulka or paratha. You can try it with rice too.

bhindi with roti

Ingredients

Serves 4

  • 15-18 okra (bhindi)
  • 3 tbsp ground nuts (mung fali)
  • 1 ½ tbsp sesame seeds (til)
  • 2tbsp tamarind paste or tamarind water
  • ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • ½ tbsp coriander powder
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 2 tbsp oil

Recipe

Wash bhindi in water and let it dry completely. Cut both the ends of the bhindi. Cut each bhindi into 2-3 pieces and make a slit in each piece. Roast and grind the ground nuts and sesame seeds. Heat oil in a kadhai or a non stick pan. Add mustard and cumin seeds. Once the seeds splutter, add chopped bhindi. Mix well and cover the pan/kadhai with a plate. Add water in the plate. This will help the bhindi cook evenly and it will also not let the curry burn.

Carefully check the bhindi every few minutes. 6-8 minutes should be enough. Once the bhindi is almost cooked, add the ground nuts and sesame seeds, tamarind water, chilli powder, turmeric, coriander powder and salt. Mix well. Add little water (1/4 – ½ cup) if the gravy looks too dry. Let it cook till oil floats on top (2-3 minutes). Add chopped coriander and served hot with rotis or rice.