Daal Bati Churma

Introduction

A cherished dish from Rajasthan, Daal Bati Churma encapsulates the state’s culinary heritage. It consists of bati (baked dough balls), daal (lentil stew), and churma (sweet crumbled wheat mix). The dish not only represents a balanced meal but also reflects the resourceful use of basic ingredients in Rajasthani cooking. The origin is often traced back to Rajput warriors who would make batis while on long campaigns by burying dough in the desert sands.

Sections and Recipe Details

1. Preparing the Bati (Baked Wheat Balls)

Ingredients for Bati:

• 2 cups whole wheat flour
• 1/2 cup semolina (optional for added crunch)
• 1/2 cup melted ghee (clarified butter) + extra for dipping
• 1/2 teaspoon baking powder (optional for softness)
• Salt to taste
• Water (for kneading)

Instructions:

1. Mixing the Dough:
   • In a large mixing bowl, combine wheat flour, semolina (if using), salt, and baking powder.
   • Gradually add melted ghee and mix until the mixture resembles coarse breadcrumbs.
   • Add water little by little and knead into a firm but smooth dough.
2. Shaping the Bati:
   • Divide the dough into equal portions and shape each portion into a lemon-sized ball. Flatten slightly with your palms.
3. Cooking the Bati:
   • Oven Method: Preheat the oven to 180°C (350°F). Arrange the batis on a baking tray and bake for 20-30 minutes until golden brown, turning once midway to ensure even cooking.
   • Traditional Method: If using a bati cooker or over a charcoal fire, cook until they turn golden brown, giving a smoky aroma.
4. Post-Baking Dipping:
   • Dip the warm batis in melted ghee for a rich, buttery flavor.

2. Preparing the Daal (Lentil Stew)

Ingredients for Daal:

• 1/2 cup chana dal (split Bengal gram)
• 1/2 cup toor dal (split pigeon peas)
• 1/4 cup moong dal (split green gram)
• 1/4 cup masoor dal (red lentils)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 teaspoon grated ginger
• 3-4 cloves garlic, minced
• 2 green chilies (optional)
• Fresh coriander leaves for garnish

Instructions:

1. Soaking and Cooking the Lentils:
   • Wash and soak all the lentils together for at least 30 minutes.
   • Pressure cook the lentils with turmeric powder, salt, and 4 cups of water until soft (about 3-4 whistles). Adjust the water consistency as needed.
2. Tempering the Daal:
   • Heat ghee in a pan and add cumin seeds. Allow them to splutter.
   • Add onions, ginger, garlic, and sauté until golden brown. Add chopped green chilies if using.
   • Add tomatoes and cook until the oil separates.
   • Mix in the red chili powder and garam masala. Cook for another minute.
   • Add the cooked lentils, mix well, and simmer for 5-10 minutes to allow flavors to blend. Garnish with fresh coriander.

3. Preparing the Churma (Sweet Crumbled Wheat)

Ingredients for Churma:

• 1 cup whole wheat flour
• 1/2 cup melted ghee (for kneading and frying)
• 3/4 cup powdered sugar or grated jaggery (adjust to taste)
• 1/4 teaspoon cardamom powder
• Optional: chopped nuts like almonds, pistachios, raisins (for garnish)

Instructions:

1. Kneading the Dough:
   • Mix the wheat flour with melted ghee to form a crumbly texture. Gradually add water and knead into a firm dough.
2. Shaping and Cooking:
   • Divide the dough into small balls. Flatten slightly.
   • Bake or fry the balls until golden brown. If frying, use medium heat to ensure they cook thoroughly without burning.
3. Crushing the Churma:
   • Once cooled, crush the cooked balls into a coarse powder.
   • Add powdered sugar or jaggery, cardamom powder, and mix well. Pour melted ghee as needed to bind the churma lightly.
4. Optional Garnish:
   • Mix in chopped nuts for extra texture and flavor.

4. Pro Tips for Perfect Daal Bati Churma

• Authentic Flavor: Cook the bati over charcoal or traditional firewood for an authentic smoky taste.
• Ghee Is Key: Generously use ghee for dipping batis and mixing churma to enhance flavor and authenticity.
• Adjust Sweetness: Adjust sugar/jaggery in churma to your preference for sweetness.
• Consistency of Daal: Keep daal slightly runny to soak into the bati when served.

5. Serving Suggestions

• Break open the warm batis, drizzle with ghee, and serve with hot daal on the side.
• Top off with churma as a sweet ending or mix a bite of bati, daal, and churma together for the full experience.
• Serve with onions, pickles, and green chutney for a traditional touch.

6. Fun Fact

In olden times, warriors would bury raw bati dough under hot sand to bake, letting the sun and sand do the cooking—a desert delicacy cooked by nature!

Enjoy the royal feast of Daal Bati Churma, a perfect blend of flavors and textures that symbolize Rajasthan’s hospitality and culinary expertise!

Source : https://naturallynidhi.com/rajasthani-dal-baati/