Category Archives: Rajasthani Cuisine

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.

Badam ka Seera

Badam Seera

Seera is a Rajasthani sweet dish made of whole wheat flour, pure ghee, and sugar.  This dish is a part of every important celebration or pooja. It can be cooked in a jiffy and doesn’t require any fancy ingredients. My grandmother makes badam ka seera (Almond seera) and it is to die for. She used to make it for us during winters and it was a treat for cold winter mornings. Simple every day ingredients turn into rich delicious dessert. Actually Marwadi meal starts with a dessert and like any other authentic traditional dessert, this cannot be made without a good amount of pure ghee.

Ingredients_Seera

Seera can be cooked very quickly. Roasting the flour is the only thing that takes time. And well roasted flour is the key to a delicious seera. Flour gets burned quickly. Roast it on a slow or medium flame and do not leave it unattended. If it is over roasted it can even taste bitter. Do remember to soak the almonds for at least 4 hours. This will help to grind them very smooth.

Seera Puri is the traditional combination but the combo I like is papd churi with seera. Crush a roasted papad and serve it with the seera. It cuts the sweetness of seera. This seera tastes best when it is hot.

Badam ka Seera

Ingredients

Serves 4

  • ½ cup whole wheat flour (gehun ka aata)
  • ½ cup pure ghee
  • ½ cup sugar
  • 10-15 almonds soaked for 4 hours
  • 1 ¼ cup hot water

Recipe

Peel the almonds and grind them to a smooth puree. Use little water if required.

Heat ghee in a kadhai or a thick bottomed pan. Add the flour and roast on low flame till it is lightly browned and you can smell the aroma of ghee and flour. Keep mixing the flour non-stop or it might get burnt. Add the almond paste and roast again for 2-3 minutes till the flour is brownish. Add the hot water and stir continuously making sure no lumps are formed. Once the seera is slightly thicker, add the sugar and mix well. Cook for 1-2 minutes. Serve hot with papad.