Thursday, 29 October 2015

Dal Bati Churma

Dal Bati Churma
It is a famous dish / delicacy of Rajasthan. This dish is cooked in all occasion. It consists of baatis that is round breads baked over firewood or oven and dipped in ghee. The dal is slow cooked in a pot and seasoning is added,  Churma made from unsalted dough,  into round balls and fried in ghee. These  fried baatis are crushed and sugar or jaggery is mixed into it.

I have baked the Batis in oven and Dal in pressure cooker with less use of ghee. Even the Churma is baked in oven.

For the Panchmel Dal
2 tbsp Split Bengal Grams (Chana Dal)
2 tbsp Yellow Split Dal (Tuvar Dal)
2 tbsp  Split Green Gram (Moong Dal)
2 tbsp Split black Dal (Urid Dal)
2 tbsp Pink lentils (Massor Dal)
1/4 tsp Turmeric powder
1/2 tsp Coriander Powder
1/4 tsp Chilli powder
1/2 tsp Garam Masala powder
1/2 tsp Dry Mango powder
Salt to taste
1/2 tsp Cumin seeds
2 Bay leaves
2 Cloves
1 small Cinnamon stick
1 Red dry Chilli
2 Pinch of Asafoetida
1 Green Chilli slit
1/4 tsp Ginger grated
1/2 tbsp Ghee

Clean and wash the dals, soak it for 30 minutes. Add 3 cups of water and pressure cook it. Give 3 to 4 whistles. Once the pressure releases, open the cooker. Add turmeric powder, garam masala powder, coriander powder, dry mango powder, 1/4 tbsp ghee, ginger and green chilli in the dal. Mix it. Add the water if required. Simmer on low heat for 20 minutes.  Heat rest of the ghee in a pan, add cumin seeds, bay leaves, cloves, cinnamon, red chilli, let the cumin seed crackle. Add asafoetida and red chilli powder. Add 1 tbsp of water in the seasoning to avoid burning of chilli powder, cook for few seconds. Add the seasoning in the dal. Simmer for 2 minute more. Serve with the Batis.

For the Bati
1 cup Whole Wheat Flour
1/2 cup Semolina
1 tbsp Bengal Gram Flour
1/4 tsp Carom seeds
1/2 cup Milk
Pinch of Baking Powder
Salt to taste
1/2 tbsp  + 1/2 tbsp Melted Ghee

In a mixing bowl, Mix all the dry ingredients and mix it. Add 1/2 tbsp of ghee, rub the flour with the help of the Palm. Add milk, and water if required little at a time. Knead it into a firm dough. Knead well for 5 minutes. Divide the dough into equal portions and shape each portion into an even sized round balls. Flatten the rounds lightly using your thumb to make an indentation in the centre of the ball. Arrange the baatis on a baking tray. Brush ghee on the Batis. Bake in a pre-heated oven at 180 degrees Celcius for 40 minutes turning it over occasionally. Brush ghee on the Batis break each baati into pieces and pour hot panchmel dal over the baatis.

For the Churma
1/2 cup Whole Wheat Flour
2 tbsp Fine Samolina
Pinch of salt
2 tbsp Powder sugar or more as required for sweetness
2 pinch Cardamon powder
1 tsp Almond Flakes
1/4 or more Milk
1/4 tbsp + 1 tsp Melted Ghee

In a mixing bowl, mix whole wheat flour, Simolina and salt. Add 1/4 tbsp ghee, mix it. Add milk little at a time and make a firm dough. Knead it for 5 minutes. Make equal portion of the dough, brush the churmas with ghee, bake it at 180 degrees Celcius for 40 minutes turning it occasionally till brown on both the sides.  Cool the churmas, blend the churmas in a blender, add powder sugar, Cardomom powder and the remaining ghee and mix it. Add the almond flakes for garnishing.
P.S. I have baked the Churmas along with the Batis...
Please use melted ghee according to the measurement to reduce the quantity of ghee used while brushing.

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