Dal Bati Churma: - A Royal Rajasthani Platter

Dal Bati Churma: - A Royal Rajasthani Platter

This being my first post, it had to be Dal Bati Churma. It is a very delicious and traditional dish from Rajasthan and being a Rajasthani, I just love to make Dal Bati. This platter includes Dal, Rajasthani kadhi, Bati, Churma  laddu along with spicy garlic chutney, Chaas (buttermilk with bundi on top)and salad. So enjoy this mouthwatering dish.

Recipe will serve 2

Ingredients:-

For Bati:-

Wheat flour -2 cups

Semolina /Suji - ½ cup

Coriander seeds - ½ tsp

Carom seeds - ½ tsp

Fennel seeds - ½ tsp

Ghee/clarified Butter - 3 tbsp + dipping the batis

Turmeric powder - ½ tsp

Salt - ½ tsp

Water to knead the dough

For Dal:-

Mong dal (spilt without skin) - 1/4 cup

Urad Dal - 1/4 cup

Green chili - 2

Red chilipowder - ½ tbsp.

Turmeric powder – ½ tsp

Coriander and cumin powder - ½ tsp

Garam masala  - ¼ tsp

Onion (finely chopped) – 1

Tomatoes (finely chopped) -1

Ghee - 2 tbsp.

Cumin seeds - ½ tsp

Mustard seeds – ½ tsp

Asafetida powder – a pinch

Dried kashmiri red chili whole - 2

Coriander leaves – for garnishing

Salt as per taste

Water – 2 cups

For Kadhi:-

Sour Yogurt – ½ cup

Gram flour – 3 tbsp.

Chopped onion - ½

Chopped green chilies - 3

Chopped garlic clove – 3-4

Dried red chili - 1

Fenugreek seeds - ½ tsp

Fennel seeds - ½ tsp

Mustard seeds - ½ tsp

Kari leaves – 4-5

Turmeric powder - ½ tsp

Ghee/ clarified butter - 2 tbsp.

Water – 2 cups

Salt as per taste

For Spicy Garlic chutney:-

Garlic cloves - 8-10

Dried red chilies - 4-5

Coriander leaves - ½ cup

Lemon juice - 3 tbsp

Salt as per taste

For Churma laddu:-

Wheat flour -1  cup

Semolina/suji - ½ cup

Ghee/Clarified butter - 3 tbsp+4 tbsp.

Jaggery /gud - ½ cup (grated)

Chopped nuts – ½ cup (raisins,almonds and cashews)

Cardamom powder – ¼ tsp

Almond powder - for garnishing
Warm milk - ½ cup

 

Directions:- For Bati
1. Combine all dry ingredients in a mixing bowl. Add ghee and mix it well, using water knead soft dough and let the dough rest for about 10 mins. 
2. Preheat the oven on broil at 375 degree F. 
3. Divide the dough in equal shaped small round balls and arrange it on baking tray, lined with aluminum foil, about one inch apart.
4. Broil it about 30 – 40 min or until Bati are golden in color. Turn the Batis in every 15 mins.
5. Once the Batis are done take out them from oven and dip in melted ghee/butter.

Directions:- For Dal 
1. Soak both the dals in water for 1 hour. 
2. Pressure cook dals with 2 ½ cups of water for 3 whistles. 
3. Heat ghee in a pan and add cumin seeds, mustard seeds, dried chili and asafetida. Once the seeds sputtered add chopped onion and cook it until translucent. 
4. Add all the above mentioned dry spices and mix it well and let it cook for 2 mins. 
5. Add chopped tomatoes and cook it until oil ooze out from the masala. 
6. Add this masala in pre boiled dal and add water and stir well. 
7. Let the dal boil around 10 min on slow flame. 
8. Garnish with coriander leaves.

 

Directions -For Kadhi:- 
1. In a deep bottom pan mix the gram flour and yogurt. 
2. Whisk gently and make sure there is no lump in the mixture.
3. Add water and  boil it for 10 mins. Stir the mixture well while boiling. This is very necessary step, please don’t avoid this. 
4. Once the mixture is boiled, add fenugreek seeds, salt and chopped onions. Let the mixture boil again. 
5. Heat ghee in a tempering pan. Add dried red chili, fennel seeds, mustard seeds, chopped garlic, green chili, curry leaves and turmeric powder and stir it for 30 secs. 
6. Add this tempered masala into the boiling mixture and stir it well. 
7. Let the khadhi boil for another 10 - 12 mins.

Directions:- For Churma  laddu 
1. Preheat the oven on broil at 375 degree F. 
2. Mix wheat flour, semolina and 3tbsp ghee in a mixing bowl. Using little milk at a time, knead a soft dough same as Bati. 
3. Make equal size balls and broil it same as Bati for 30-40mins. You can cook it along with Bati also. 
4. Once cooked, take it out from oven and break into small pieces. 
5. Grind it in food processor and make a coarse powder and sift it with sifter. 
6. Add grated jaggery, chopped nuts (your preference), cardamom powder and mix well. 
7. Add hot ghee, mix it well and make small laddu size ball out of it. Add more ghee if you need. 
8. Sprinkle almond powder on top. 

For Spicy Garlic chutney:- 
1. Soak the dried red chilies in water for 15 mins. 
2. Combine all ingredients in mixing jar and mix until smooth paste.

My notes:- 
1. You can use coarse wheat flour and skip the semolina. 
2. Rajasthani food has lot of ghee/clarified butter in its recipes. You can use oil in place of ghee but not for Batis and churma laddu. Using ghee will make it more delicious and give a nice aroma to your dish. 
3. You can use your choice of lentils for making the dal. 
4. And last but not the least point; enjoy this dish with your hands not with spoon. This will give it the traditional  Rajasthani  touch.

Now enjoy it with Chaas, Papad and salad. Hope you like this dish and please share your Comments / Suggestions.