Dal Baati Churma | दाल बाटी चूरमा | Rajasthani Food | Sanjeev Kapoor Khazana
Recipe Information
Dal Baati Churma
Cultural Context
Dal Baati Churma hails from the arid region of Rajasthan, India, where it was traditionally a staple for nomadic tribes. This dish represents the resourcefulness of Rajasthani cuisine, utilizing simple ingredients to create hearty meals that are both nutritious and filling. Today, it is celebrated during festivals and family gatherings, showcasing the rich culinary heritage of the region, and has gained popularity across India and beyond, often served in restaurants and homes alike.
ghee
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil provides healthier fats while vegetable oil is more affordable.
yellow split peas
🥗Healthier: red lentils
💰Cheaper: chickpeas
Red lentils cook faster and are generally healthier, while chickpeas are often cheaper.
jaggery
🥗Healthier: honey
💰Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar is more economical.
whole wheat flour
🥗Healthier: almond flour
💰Cheaper: all-purpose flour
Almond flour is gluten-free and healthier, while all-purpose flour is more cost-effective.
Preheat oven to 180° C.
To make baatis, take whole wheat flour in a parat. Add semolina, salt, ½ cup ghee and mix well. Add 1¼ cups water knead into stiff dough.
Divide the dough into small equal portions and roll into balls and arrange them on a baking tray.
Bake them in the preheated oven for 15-20 minutes.
Dip the baked baatis in melted ghee and let them soak for 5-10 minutes.
To make churma, mix whole wheat flour and semolina in a parat. Add ½ cup melted ghee and mix well. Add milk and knead into a stiff dough.
Divide the dough into equal portions and shape into cylinders.
Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are golden brown and crisp. Drain on absorbent paper and cool.
Transfer in a grinder jar and grind coarsely. Add powdered sugar, cardamom powder, cashew nuts, almonds and raisins and mix. The churma is ready.
To make dal, heat oil in deep non-stick pan and add cumin seeds.
Once they start to change the colour, add green chillies, garlic and sauté for 30 seconds.
Add red chilli powder, garam masala powder, tomato and sauté till tomatoes turn soft and pulpy.
Add boiled dal, salt, 2 cups water and mix well. Cook on low heat for 5 minutes.
Drizzle ghee on dal, baati, churma and serve hot with onion and green chillies.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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