Dal Bati Churma is a popular and delicious Rajasthani dish consisting of three components: dal (lentil curry), bati (baked wheat flour dumplings), and churma (sweet crumbled wheat dessert). It’s a hearty and flavorful meal that’s enjoyed on special occasions and festivals. Here’s a recipe to make Dal Bati Churma at home:
Ingredients for Dal (Lentil Curry):
- 1 cup yellow split lentils (toor dal)
- 1/4 cup split chickpeas (chana dal)
- 1/4 cup split black lentils (urad dal)
- 1/4 cup moong dal (split green gram)
- 2 large tomatoes, finely chopped
- 1 large onion, finely chopped
- 2-3 green chilies, slit (adjust to spice preference)
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to spice preference)
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon garam masala
- 2 tablespoons ghee (clarified butter)
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Ingredients for Bati (Baked Dumplings):
- 2 cups whole wheat flour (atta)
- 1/2 cup semolina (sooji/rava)
- 1/2 cup ghee (clarified butter)
- 1 teaspoon carom seeds (ajwain)
- 1/2 teaspoon baking powder
- Salt to taste
- Water, as needed, to make the dough
Ingredients for Churma (Sweet Crumbled Dessert):
- 1 cup whole wheat flour (atta)
- 1/2 cup ghee (clarified butter)
- 1/2 cup powdered jaggery (gur) or sugar (adjust sweetness to taste)
- 1/2 teaspoon cardamom powder
- Chopped almonds and pistachios for garnish (optional)
Instructions for Dal (Lentil Curry):
- Preparation:
- Rinse all the lentils (toor dal, chana dal, urad dal, and moong dal) together and soak them in water for about 30 minutes. Drain the water after soaking.
- Cook the Lentils:
- In a pressure cooker or a large pot, add the soaked and drained lentils along with 4-5 cups of water and salt.
- Pressure cook the lentils until they are soft and fully cooked. If using a pressure cooker, cook for about 4-5 whistles. If using a pot, it may take around 30-40 minutes.
- Prepare the Curry:
- In a separate pan, heat ghee and oil over medium heat. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and slit green chilies. Cook for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and the oil starts to separate.
- Add turmeric powder, red chili powder, and garam masala. Mix well and cook for a few more minutes.
- Add the cooked lentils to the pan and mix them with the masala.
- Adjust the consistency by adding water to reach your desired thickness. Let the dal simmer on low heat for about 10-15 minutes to develop the flavors.
Instructions for Bati (Baked Dumplings):
- Prepare the Dough:
- In a mixing bowl, combine whole wheat flour, semolina, ghee, carom seeds, baking powder, and salt.
- Mix everything well, rubbing the ghee into the flour with your fingertips.
- Gradually add water and knead the dough to form a stiff and smooth dough. The dough should be firm and not too soft.
- Shape and Bake the Bati:
- Preheat the oven to 375°F (190°C).
- Divide the dough into equal-sized portions and shape them into round balls.
- Place the bati on a baking tray and bake them in the preheated oven for about 25-30 minutes or until they turn golden brown and cooked from the inside.
Instructions for Churma (Sweet Crumbled Dessert):
- Prepare the Churma:
- In a mixing bowl, combine whole wheat flour and ghee.
- Knead the flour and ghee mixture until it resembles coarse breadcrumbs.
- Add powdered jaggery (or sugar) and cardamom powder to the mixture. Mix everything well to form a crumbly and sweet mixture.
Serve Dal Bati Churma:
- Serve the hot and flavorful Dal with the baked Bati and sweet Churma. You can also serve ghee on top of the bati for added richness.
- Garnish the Dal with fresh coriander leaves.
- Enjoy this traditional Rajasthani meal with your family and friends!