Dal Bati Churma is made of three items- dal, bati and churma. It is one of the most popular food items among Rajasthani cuisine. It is basically prepared during special occasions. Dal is lentil, bati is a backed wheat ball and churma is powdered sweetened cereal and is a popular delicacy. It is coarsely ground wheat crushed and cooked with sugar and ghee. Traditionally, it is prepared by mashing up wheat flour batis or left over rotis in jaggery and ghee.
Dal Bati Churma is usually served either during the lunch time or dinner time. The more ghee you use in this recipe, the better it tastes. The city of Jodhpur, Jaipur and Jaisalmer are famous for this Rajasthani dish.
2 tbsp urad dal
2 tbsp chana dal
3 tbsp moong chilka dal
2 tbsp arhar dal
3/4 tbsp masoor dal
Salt to taste
1/2 tsp Turmeric (haldi) powder
l cup (250 ml) Water
5 tbsp Ghee
a pinch Asafoetida (hing)
1/2 tsp Cumin (jeera) seeds
5 Cloves (laung)
2 Onions, chopped
2 tbsp Ginger-garlic (adrak-lasan) paste
1 tsp Red chilli powder.
2 tsp ginger chopped
1tsp green chilli chopped
1tbsp Green coriandar chopped
Mix the pulses, wash well, soak for half an hour.
Cook the pulses with salt, turmeric powder, and just enough water until tender.
Heat the ghee in a wok (kadhai); add asafoetida, cumin seeds, and cloves. Saute on medium heat for a few seconds. Add onions and saute till golden brown.
Add ginger-garlic paste and red chilli powder. Cook for 3 - 4 minutes.
Add ginger, green chillies and cook till the mixture leaves the sides of the pan.
Add the boiled pulses, mix well and heat through. Serve hot after garnishing with green coriander, ginger and green chillies.
(MAKES: 14 16 PIECES)
2 1/2 cups (250 g) wheet flour, sieved
Salt to taste
1 tbsp Ginger paste
1 tbsp Garlic paste
3 Green chillies, ground to a paste
2 1/2 cups (500 gm) Ghee
Mix the flour with salt, ginger-garlic paste, green chilli paste, and 4 tbsp ghee. Add just enough water to knead into a semi-hard dough.
Divide the dough into 2 inch diameter balls.
Place the balls on a greased tray and bake in a moderately hot oven for 10 minutes. Change sides and bake again for 10 minutes. It should be lightly browned with a few cracks when done. Remove and dip in melted ghee Serve hot.
10 Bati without ginger-garlic
1 1/4 cup Ghee
1 cup Sugar, powdered
8 Green cardamom (choti elaichi), powdered
12 Almonds (badaam), blanched
Dip the bati liberally in melted ghee. Keep aside for 5 minutes to cool.
Crush them coarsely; add sugar, 2 tbsp ghee and the green cardamom. Mix well.
To serve, either serve as a crushed mixture or roll into round balls which fit in the palm of the hand, garnished with slivers of almonds.