Kreeti Yadav

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B. Com. Program, Sec-C

8527746869

Kreetiy2003@gmail.com

H. No. 785 Ghitorni, New Delhi 110030

 

 

BLOG ON DAL BAATI CHURMA

 

I remember the first time I had Dal Baati Churma—it was a culinary adventure that took me straight to the heart of Rajasthan. It was during a family visit to a traditional Rajasthani restaurant that I was introduced to this legendary dish. The excitement was palpable as the waiter brought out a platter filled with golden baatis, a bowl of aromatic dal, and a generous serving of sweet churma.

 

The experience was not just about the flavours but also the feeling of indulgence and warmth. Every bite seemed to tell a story of Rajasthani tradition and hospitality. It was a hearty, wholesome meal that left me both satis1ed and intrigued by the depth of its cultural roots.

Eating Dal Baati Churma was more than just a meal—it was a delicious journey into the culinary heart of Rajasthan, leaving me with a deep appreciation for its rich and diverse flavours

 

So I decided to make dal baati churma at home with my Nani’s incredible recipe.

 

 

A Step-by-Step Guide of dal baati churma

 

Ingredients

For Dal:

 

 • 1/2 cup split yellow lentils (moong dal)

• 1/2 cup split chickpeas (chana dal)

• 1/4 cup split pigeon peas (toor dal)

• 3 cups water

• 2 tablespoons ghee

• 1 teaspoon cumin seeds

• A pinch of asafoetida (hing)

• 2 garlic cloves, minced

• 2 green chilies, chopped

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• 1/2 teaspoon garam masala

• Salt to taste

• Fresh coriander leaves for garnish

 

 

For Baati:

• 2 cups whole wheat Jour

• 1/4 cup semolina (sooji)

• 1/2 cup ghee (melted)

• 1/4 cup yogurt

• A pinch of baking soda

 • Salt to taste

 

 For Churma:

• 2 cups whole wheat Jour

• 1/4 cup semolina (sooji)

• 1/2 cup ghee (melted)

• 1 cup sugar or jaggery (adjust to taste)

• 1 teaspoon cardamom powder

• Chopped almonds, pistachios, and raisins for garnish

 

 

Instructions

 

1. Prepare the Dal:

 

 • Rinse the lentils well and soak them for about 30 minutes.

• Cook the lentils in a pressure cooker with 3 cups of water for 2-3 whistles until they are soft.

• In a separate pan, heat ghee and add cumin seeds and asafoetida. Once the cumin seeds start to splutter, add garlic and green chilies. Sauté until the garlic turns golden brown.

• Add turmeric, red chili powder, coriander powder, and garam masala. Stir for a minute to let the spices cook.

• Add the cooked lentils to the pan, mix well, and let it simmer for about 10 minutes. Adjust salt to taste and garnish with fresh coriander leaves.

 

2. Prepare the Baati:

 

• Mix whole wheat Jour, semolina, salt, baking soda, and melted ghee in a bowl. Add yogurt and mix to form a stiff dough, adding a little water if necessary.

• Preheat your oven to 180°C (350°F). Shape the dough into small balls, Jattening them slightly.

• Place the baatis on a baking tray and bake for 25-30 minutes or until they turn golden brown and crispy on the outside.

• After baking, dip the baatis in melted ghee to soak.


3. Prepare the Churma:

 

• Use some of the baati dough to make small balls and bake them until they are slightly overcooked.

• Once cooled, crumble the baatis into a coarse powder using your hands or a food processor.

 

 • Heat ghee in a pan, add the crumbled baati, and sauté until it becomes slightly golden and aromatic.

• Add sugar or jaggery and cardamom powder. Mix well and cook for a few more minutes. Garnish with chopped nuts and raisins.

 

 

Serving Dal Baati Churma

 

The best way to serve Dal Baati Churma is on a large platter. Place the baatis on the plate and pour the hot dal over them. Drizzle ghee over the dal-soaked baatis for an authentic touch. Serve churma on the side to balance the meal with its sweetness. This combination of flavours creates a delightful culinary experience that is truly Rajasthani.

 

Tips for the Perfect Dal Baati Churma

 

1. Generous Use of Ghee: Ghee is not just a flavours enhancer but also adds a traditional touch to the dish. Don’t skimp on it!

2. Balance of Flavors: Ensure that the dal is adequately spiced to contrast with the mild baati and sweet churma.

3. Consistency of Dal: The dal should not be too thick or too watery. Aim for a medium consistency that can be easily poured over the baatis.

 

 


 

 

 

 Conclusion

 

Dal Baati Churma is not just a meal; it’s an experience of Rajasthan’s rich culinary heritage. Whether served at festive occasions or enjoyed as a comforting meal at home, this dish brings warmth, richness, and a touch of royal tradition to the table. If you’re looking to explore authentic Indian cuisine, Dal Baati Churma is a must-try that will transport your taste buds straight to the heart of Rajasthan!

 

 

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