एकदम गाँव के जैसा दाल बाटी चूरमा बनाने का आसान तरीका | Dal baati Churma Recipe | kabitaskitchen
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.
Prepare the dal by mixing 1/4 cup each of chana, urad, masoor, moong, and arhar dal in a pressure cooker.
Wash the dal 2-3 times with water.
Add 3 cups of water and 1/2 tsp turmeric powder, along with salt to taste.
Close the pressure cooker and cook on medium flame for 6 whistles.
While the dal is cooking, prepare the baati by mixing 2 cups of wheat flour and 1/3 cup of semolina in a bowl.
Add 1 tsp salt and 1/4 tsp baking soda, then mix well.
Incorporate 3 tbsp of ghee into the flour mixture until crumbly.
Gradually add hot water and knead into a stiff dough, then let it rest for 15-20 minutes.
Preheat a traditional oven at low flame for 10 minutes.
Divide the dough into balls and shape them into baatis, making them hollow or flat as desired.
Place the baatis in the preheated oven and cook for 25-30 minutes, flipping them occasionally.
Check the dal after the pressure cooker has cooled down; if thick, add hot water to thin it out.
In a pan, heat 3 tbsp of oil and 2 tbsp of ghee for tempering.
Add 1/2 tsp asafoetida, 1 tsp cumin seeds, and 2 bay leaves.
Once fragrant, add 1 cup of chopped onion and sauté until translucent.
Stir in 1 tbsp ginger-garlic paste and cook for half a minute.
Add 2 large chopped tomatoes and some salt to help them cook down.
Once soft, mix in 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1/4 tsp black pepper powder, and 1/2 tsp garam masala powder.
Combine the cooked dal with the tempering and adjust consistency with hot water if needed.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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