Dal Bati Churma

Dal Bati Churma

Dal Bati Churma is a complete & very popular dish in Rajasthan. It is a combination of three different food items - Dal (lentils), Bati & Churma (Sweet). It is a typical Rajasthani dish.

Traditional way to serve it is to first coarsely mash the bati then pour pure ghee on top of it. It is served with the dal (lentils), spicy garlic chutney & sweet  churma. It is commonly served at all festivities, including religious occasions, wedding ceremonies & birthday parties in Rajasthan.

This is a very rich dish as there is a lot of ghee involved in it. Bati baked or grilled balls of wheat flour dough. Dal is made of lentils & can be little bit spicy. Churma is a sweet, made of wheat flour, sugar & dry fruits. Ghee is an important ingredient in all the three items.

Ingredients:

For dal:

1 cup toovar dal 

1 onion chopped

2 tomatoes chopped

2-3 green chilies chopped

1 tsp chopped ginger

1 tsp chopped garlic

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp mustard seeds
A pinch of asafoetida

1/2 tsp cumin seeds

Ghee (clarified butter) for seasoning 

Coriander leaves finely chopped 

Salt to taste

For bati:

2 cups whole wheat flour

1/4 cup semolina

1/2 cup ghee

1/4 tsp baking powder

Water as required

Salt to taste 

For churma:

2 cups whole wheat flour (atta) 

4 tbsp semolina (rawa/suji) 

1 cup pure ghee (clarified butter)

Milk as required  

3/4 cup powdered sugar 

1/4 green cardamom powder 

5 cashew nuts chopped 

5 almonds chopped

5 pistachio chopped

Method:

For dal:

1. Pressure cook dal with 2 cups of water upto 3 whistle.

2. Heat ghee in a pan. Add mustard seeds, cumin seeds, asafoetida .

3. When they start splattering, add onion, garlic, ginger, green chilies & saute till light brown.

4. Then add tomatoes & stir it for 2-3 mins.

5. Add red chili powder, coriander powder, turmeric powder & mix well. Add half a cup of 

    water, bring it to a boil.

6. Add cooked dal & another 1/2 cup water, salt bring it to a boil. Simmer for 2 mins.

7. Garnish with fresh coriander.

For bati:

1. Take atta & semolina in a bowl. Add salt, baking powder & half a cup of pure ghee. Mix well.

2. Add sufficient water & knead into a stiff dough.

3. Preheat oven to 180°C.

4. Take lemon sized portions. Press firmly & roll into round balls.

5. Grease a baking tray. Place the batis on it. Press them slightly.

6. Place tray in preheated oven & bake at 180°C till done. It may take 15-30 mins.

7. Batis are ready.

For churma:

1. Mix flour & semolina in a bowl. Add half cup of melted ghee & mix well. 

2. Add milk as required & knead into a stiff dough. 

3. Divide dough into 12 lemon sized balls. 

4. Heat sufficient ghee in a kadhai, deep-fry balls on medium heat, till they are light brown.

5. Drain & place on an absorbent paper & cool. 

6. Coarsely grind wheat balls in a mixer.

7. Add powdered sugar, cardamom powder, cashew nuts, almonds, pistachio & mix. 

8. Churma is ready to serve.

Serving:

1. Take a bowl full of pure ghee (clarified butter), brake the batis a little, soak batis in ghee.

2. Now take a plate, place batis in it with hot & spicy dal, sweet churma, green chutney 

   & a bowl full of ghee.

3. Mouth watering dal, bati, churma is ready to eat.

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