Dal Baati Churma Recipe | स्वादिष्ट दाल बाटी चूरमा | Chef Sanjyot Keer
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.
Add 4 cups whole wheat flour to a bowl.
Add 1/2 cup semolina, 1/2 tsp baking soda, 1 tsp crushed carom seeds, and 1-2 pinch of salt to the bowl.
Mix all the dry ingredients together.
Add 4-5 tbsp ghee to the mixture and rub it into the flour until it holds together when squeezed in a fist.
Gradually add 1.5 cups of water in 2-3 batches while mixing to form a stiff dough.
Knead the dough for 3-4 minutes until smooth, then cover with a damp cloth and let it rest for 10 minutes.
Shape the rested dough into balls and create a hollow cup shape with your thumb.
Make a + shaped groove on each Baati using a knife.
Cover the shaped Baatis with a damp cloth to prevent drying.
Heat an Appe mould on the stove and brush ghee into each cavity.
Place the Baatis in the mould, cover, and cook on low flame for 5-6 minutes.
Flip the Baatis using a toothpick or fork, pour ghee over them, cover, and cook for another 5-6 minutes.
Repeat the flipping and ghee pouring process 2-3 times until Baatis are golden brown and crisp.
Dip each Baati in melted ghee for 5-10 seconds and set aside.
For the Dal, wash 1/4 cup each of chana dal, masoor dal, split urad dal, green mung dal, and toor dal 3-4 times until water runs clear, then soak for 1.5-2 hours.
Discard the soaking water, transfer lentils to a pressure cooker, and add salt, 1/4 tsp turmeric powder, 1/2 tbsp ghee, and water up to 1 inch above the lentils.
Cover and cook on high flame until the first whistle, then reduce to medium flame for 1-2 more whistles.
Let the pressure cooker de-pressurize naturally, then check the dal's consistency.
Stir the dal to combine the lentils well.
In a pot, heat 3 tbsp ghee for tempering, then add 1 tsp cumin seeds, 2-3 dried red chillies, 1 tbsp chopped garlic, 1 tbsp chopped ginger, and 1-2 chopped green chillies.
Add 1/2 tsp asafoetida and sauté until fragrant.
Add 1 chopped onion and cook until light golden brown.
Add 1 chopped tomato and salt to taste, cooking until soft and mushy.
Turn the flame low and add 1/2 tsp turmeric powder, 2 tsp kashmiri red chilli powder, and 1 tbsp coriander powder, stirring well.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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