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The Taste of Rajasthan - Dal, Bati & Churma

by: Meenakshi

Dal bati Churma is the Rajasthani cuisine popular not only in India but across the world. This is a dish for special occasion. Batis resemble the dumplings but are baked in a special oven. Choorma is a sweet dish made with flour, jaggery or sugar and ghee. Dal Bati Churma is usually served either during the lunch time or dinner time. The more ghee you use in this recipe, the better it tastes. The city of Jodhpur, Jaipur and Jaisalmer are famous for this Rajasthani dish.

Ingredients For dal

2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)

3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)

3 onions, chopped finely.

2 tomatoes, chopped finely.

2 tsps garam masala powder.

2 tsps chilli powder.

1 tsp turmeric powder.

1 tbsp ginger-garlic paste.

2 green chillies, slit lengthwise.

2 tbsps cream

4 tbsps ghee.

1 cup coriander leaves, chopped finely.

Oil.

Salt to taste.

Method

Pressure cook rajma and black gram till it becomes soft.

Heat 4 tbsps oil.

Add onions. Brown them.

Add ginger-garlic paste and tomatoes. Fry.

Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick.

Pour over cream and ghee.

Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.

Image credit: http://2.bp.blogspot.com/_sSR5ut9mUI0/RsCfImc5qTI/AAAAAAAAARY/-5zIht_IkOU/s400/dal+baati+churma+122.jpg

Ingredients:
For Bati

5 cups whole wheat flour, sieved.

1 cup ghee, melted.

2 tbsps curd.

Salt to taste.

Method:

Knead a soft dough with flour, ghee, curd, salt and just enough water.

Roll into lemon-sized balls.

Cover and keep for one hour.

Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.

IF you are using oven then Pre-heat to 450 F and bake these balls for 20 minutes, turning over in 10 minutes, so that both the sides are evenly cooked.