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The people of Rajasthan have a speciality in serving both sweet and savory dishes in varied combinations to delight the taste buds. As you get in one such traditional combination, a platter of sweet churma, spicy daal and baati, it is considered as a perfect meal to warm ourselves on a cold day.
WHAT IS DAL BATI CHURMA
The dal (lentil) is a spicy side dish made with lentils and tempered with some spicy tadka.
Baatis are fried or baked dough dumplings made with wheat and semolina. Baatis are made with varied versions, be it plain, masala (stuffed), missi, Bafla Bati, dry fruit baati, etc. The basic baati is made of wheat flour and semolina. Baatis can also be made with millet, barley flour and a mix of wheat flour and corn.
The churma can be made with various ingredients. A basic churma is a sweet stuff made with whole wheat and semolina. Churmas can be made with besan (gram-flour), rose essence, bajre (pearl millet), etc. The key to make this dish delicious is by adding ghee (clarified butter). The more ghee you use, the more delicious it gets.
ORIGIN OF DAL BATI CHURMA
No one really knows about the actual origin of this dish but many believe that the history of the ‘dal baati churma’ lies in the Mewar culture. Rajasthan is famous for its grandeur and is known as the land of Kings. It is said that the war-like lifestyle of the Rajputs gave birth to this humble meal of ‘dal baati churma’. Facing the battlefield, the soldiers and kingsmen needed a long-lasting food which could provide strength and energy during adverse conditions. Preparing ‘dal baati’ was an easy option which could be prepared quickly and in large quantities which met the requirements of the entire army. The addition of ghee made the dish delicious, rich and energy packed for the tired soldiers to be replenished after a gruesome day.
RECIPE OF DAL BAATI CHURMA
Churma:
- Combine the whole wheat flour, semolina and melted ghee into a bowl and mix well. Add 1/4 cup of water and knead to a stiff dough.
- Divide the dough into equal sized small balls (muthiyas).
- Shape using your palm, press in the centre with a finger and deep fry on low heat until golden brown.
- Cool and grind the fried muthias into powder.
- Add melted ghee, almonds, cardamom powder and powdered sugar. Mix well.
- Your churma is ready.
Dal:
- Wash tuvar, chana, green moong, urad dals thoroughly and pressure cook with salt and turmeric to 4-5 whistles.
- Heat oil/ghee in a pan and temper it with cloves, dried red chilli, green cardamom, black cardamom, bay leaf, cinnamon stick, cumin seeds and asafetida (hing).
- When the seeds splutter, add in some onion and chopped green chillies.
- Saute for 3 minutes and add tomatoes and ginger-garlic paste.
- Add coriander powder, turmeric powder, chilli powder and some garam masala powder. Add 3 tbsp water to avoid burning the spices.
- Add the tempering to dal.
- Simmer for 2-3 min. Finish off with a dash of lemon juice.
Baati: :
- Preheat the oven at 175°C.
- In a mixing bowl add wheat flour, semolina, ghee, salt and baking powder together. Add some yogurt and knead it into a semi-stiff dough.
- Divide into 10-12 equal portions and shape them into balls (baatis).
- Flatten the ball and make a small indentation in the centre using your thumb.
- Arrange the baatis in a baking tray.
- Bake for 30-40 mins or until they turn golden brown.
- Soak the cracked baatis in ghee for a few seconds and drain on an absorbent paper.
- Your baatis are ready.
Now that we have learnt how to make ‘dal baati churma‘, how about trying it for dinner this weekend. And if you really do want to make rounds in the kitchen yet want to enjoy your favorite dish, order dal baati churma online now with oneapp.