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DAL BAATI CHURMA

Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. What started as a picnic food has become a distinctive cuisine of the State. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. Bafla or steamed baatis are also very popular. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with panchmel or panch kutti dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving. Often a large batch of baatis is made and part of the dough is left unsalted. This unsalted dough then shaped into rounds and deep fried in ghee. Later these deep fried baatis are crushed and sugar or jaggery is mixed into them to make a sweet dessert- churma.

The three together, simple though they sound, make a very filling meal. No Rajasthani festive or wedding menu is complete without this popular recipe.

Cooking Time : 1hour Preparation Time : 20 mins.

Serves 5. For the panchmel dal 1/3 cup split Bengal gram (chana dal) 1/3 cup toovar (arhar) dal 1/3 cup green moong dal (split green gram) 1 tablespoon urad dal (split black lentils) 1 tablespoon whole moong (whole green gram) 3 teaspoons chilli powder 1/4 teaspoon turmeric powder (haldi) 1 teaspoon coriander (dhania) powder 1/2 teaspoon garam masala 3 cloves 2 bay leaves 1 teaspoon cumin seeds (jeera) 2 green chillies, slit a pinch asafoetida (hing) 2 teaspoons amchur (dry mango powder) 2 teaspoons tamarind (imli) pulp 3 tablespoons ghee

salt to taste

For the baatis (for 10 baatis) 1 cup whole wheat flour (gehun ka atta) 1/2 cup semolina (rawa) 2 tablespoons Bengal gram flour (besan) 8 tablespoons milk 4 tablespoons melted ghee salt to taste

For serving melted ghee 1 recipe churma

Other Related Recipes Jaripalla Churma Churma Laddu Gaund ke Laddu

Delicious Dal Baati Churma Posted by chowmein 18 Dec 2009 | Views 173 | Comments (0) Leave a Comment

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Ingredients

For Dal/Lentil:

1 cup Lenthil 1 cup chopped Onions 1cup finely chopped Tomatoes 1 tsp Garam masala 1 tsp Red chilli powder tsp Turmeric powder tsp Ginger garlic powder 2 Green chilies 3 tsp Pure ghee 1/4 cup finely chopped Coriander leaves 2 tbsp Cooking oil Salt to taste

For Bati

4 Cups Wheat Flour Cup Ghee 1/3 cup Yoghurt Salt to taste

For Churma

3 Cup Wheat Flour Cup Ghee Few Almonds Sugar to taste tsp Cardamom Powder

Method:

1.Cook the dal by adding turmeric powder and salt with 1 1/2 cup water in a pressure cooker for 10 minutes. 2.Heat oil in a pan, add the cumin, red chillies and onions, saute for 3 minutes. 3.Add the tomatoes saute until it becomes tender, add the cooked dal and cook for 4 minutes and set aside. 4.For the Batis, add 3 cups of water, flour, salt, ghee , curd and knead them to soft dough and keep aside for 20 minutes. 5.Make lemon sized round balls from the above dough and keep these balls covered for at least an hour. 6.Bake the balls in the oven for 20 mins until the balls become double their size and turns to golden brown in color. IF you are using oven then Pre-heat to 450 F and bake these balls for 20 minutes, turning over in 10 minutes, so that both the sides are evenly cooked.

7.For churma, mix the wheat flour,cardamom powder, almonds, sugar, ghee and add 2 cup water , knead well into soft dough. 8.Prepare small balls out of the dough and make circular plates/breads out of them. The size should not be more then 3 inches. 9.Heat oil, deep fry all the plates/breads until it turns to brown in both sides. 10.When it is still hot, crush the breads to powder to make the Churma.

CHURMA

Dal-baati is incomplete without the quintessential "Churma". Churma is made using coarsely ground wheat flour, besan or maize flaour. The most celebrated of all is the wheat flour churma that can be is shaped into laddus. I discovered that the more ghee you add to the churma mixture, the easier it is to shape these laddus. If you use ghee sparingly as we have done in this recipe, you will need to use a lot more pressure to shape them. You can also serve the churma crumbled in which case, you do not need to make laddus. I have also used rava in this recipe as I realised that it is sometimes difficult to find coarsely ground wheat flour easily. The rava adds that extra bite to the churma, greatly improving the texture of the whole wheat flour.

Preparation Time : 15 mins. Cooking Time : 20 mins.

Serves 4 to 6. Ingredients 1 cup whole wheat flour (gehun ka atta) 1/4 cup semolina (rawa) 6 almonds, sliced 1/4 teaspoon cardamom (elaichi) powder

1/3 cup powdered sugar 4 tablespoons melted ghee

Other ingredients ghee for deep frying

Dal Bati (Puffed dough dumplings with lentil curry )

Ingredients For dal 2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb) 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb) 3 onions, chopped finely. 2 tomatoes, chopped finely. 2 tsps garam masala powder. 2 tsps chilli powder. 1 tsp turmeric powder. 1 tbsp ginger-garlic paste. 2 green chillies, slit lengthwise. 2 tbsps cream 4 tbsps ghee. 1 cup coriander leaves, chopped finely. Oil. Salt to taste.

For dumplings 5 cups whole wheat flour, sieved. 1 cup ghee, melted. 2 tbsps curd. Salt to taste.

Method Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.

Churma Ingredients Wheat flour 200 gm Ghee 400 gm Khoya / Mawa 100 gm Sugar (grounded) 200 gm Soaked almond (finely chopped) 50 gm

Cardamom (small) 4 Dalchini 1"

Method Melt 150 gms. Of ghee and mix it in wheat flour. Make a stiff dough using very little water. Heat the rest of the ghee in a kadahi. Make about 15-20 balls with the dough. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix khoya. Heat 1 tbsp. Ghee in kadahi. Add cardamom seeds and dalchini. Add the above mixture of wheat flour and khoya. Fry it for one minute. When it cools down, Add sugar and chopped almonds. Mix well. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.

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Churma or Sweetened Crumbs Recipe - serve with meals as a condiment Ingredients: 10 oz. wheat flour 20 oz. ghee 5 oz. evaporated milk 8 oz. fine sugar 4 oz. almonds (soaked in water, peeled and sliced) Green Cardamom (small) 4 cinnamon stick 1" Method Melt 1 tsp. ghee and mix it in wheat flour. Make a stiff dough using very little water. Make about 15-20 balls with the dough. Heat the rest of the ghee in a wok. Fry it on low flame till it becomes golden brown. Churn it in grinder after it cools down. Mix in evaporated milk.

Heat 1 tbsp. ghee in kadahi. Add cardamom seeds and cinnamon stick. Add the above mixture of wheat flour and evaporated milk. Fry it for one minute. When it cools down, add sugar and chopped almonds. Mix well. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.

Dal Bati Churma Recipe (Puffed dough dumplings in lentil curry ) Serves: 6, Cooking time: 2 hours Ingredients: For dal:

2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb) 3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb) 3 onions, chopped finely. 2 tomatoes, chopped finely. 2 tsp.. garam masala powder. 2 tsp.. chilli powder. 1 tsp. turmeric powder. 1 tbsp ginger-garlic paste. 2 green chillies, slit lengthwise. 2 tbsp. cream 4 tbsp. ghee. 1 cup cilantro leaves, chopped finely. Oil. Salt to taste.

For dumplings: 5 cups whole wheat flour, sieved. 1 cup ghee, melted. 2 tbsp. yogurt. Salt to taste.

Method Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsp. oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, yogurt, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on

hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with cilantro leaves and slit green chillies. Dip hot dumplings in the dal while eating.

Gatte Ki Subzi Recipe Servingsc : 6-7 Ingredients: 1 cup Besan 1 tsp. coriander powder. 2 tbsp. Ghee 1 cup yogurt Salt to taste 2 tbsp. oil Red chilly powder 1 tsp.. pinch of turmeric METHOD Mix besan while adding tsp.. salt, tsp. red chilly powder, tsp.. dhaniya powder and ghee. Make a stiff dough. Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. Strain the yogurt through a strainer. Add tsp.. salt, tsp. red chilly powder, tsp.. dhaniya powder and turmeric to the yogurt. Mix well. Add the gatta pieces. Heat oil in a kadahi. Put the tadka of cumin seeds and add the yogurt mixture.

Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder.