Dal Baati Churma is the staple food of the state of Rajasthan in India. The region is really hot and dry. They don’t get too many fresh vegetables so their cuisine is rich with food made of grains and lentils. Also because of heat, their appetite is less so to increase that, they use a lot of spices and a lot of sour ingredients.
|Preparation time||45 minutes|
|Servings||10 small dumplings|
Ingredients for Dal
|Chana (gram) dal||1/3 cup|
|Arhar (tur) Dal||1/3 cup|
|Moong dal||1/3 cup|
|Dhuli urad dal||1 tbsp|
|Whole moong||1 tbsp|
|Turmeric powder (haldi)||1/2 tsp|
|Cumin seeds (jeera)||1 tsp|
|Asafoetida (heeng)||A pinch|
|Bay leaves (tejpatta)||2|
|Red chilli powder (lal mirch)||1 tsp|
|Coriander (dhania) powder||1 tsp|
|Garam masala||1/2 tsp|
|Amchur (dried mango powder)||1 tsp|
|Tamarind paste||1 tsp|
|Coriander leaves chopped||To garnish|
Ingredients for Baati
|Whole wheat flour||1 cup|
|Suji (semolina)||1/4 cup|
|Ghee||2 tbsp to top the ready baatis|
- Preheat the oven to 350 degrees Fahrenheit.
- Pick all dals for stones and dirt and wash them thoroughly. Cook in pressure cooker with 4 cups of water, turmeric powder and salt.
- Once the cooker starts whistling, reduce the heat and let it cook. Turn off the heat after 10 minutes.
- Heat ghee in a pan and add cumin seeds and asafoetida. Wait till they puff up.
- Add cloves, bay leaves, slit green chillies and stir for a few seconds.
- Now add chili powder, coriander powder and amchur and stir for a few seconds. Make sure that the spices don’t burn. Turn off the heat.
- Open the pressure cooker after the steam dies completely.
- Mix the tempering into the dal. Add garam masala and tamarind pulp and combine everything well. Garnish with chopped coriander leaves. Dal is ready.
- For baati, combine all the dough ingredients and make a stiff dough. Let it rest for 10 minutes.
- Divide the dough in 8 parts and roll them in balls. Flatten them a bit using your thumb.
- Bake batis in the oven for about 20 minutes, flipping half way through. Once they start to look brownish, take them out and switch off the oven.
- Pour ghee on top of the hot baatis.
- Break baatis a bit and pour more ghee. Dal Baati are ready to serve.
- Milk makes baati super soft and ghee makes it crisp.
- You can even fill these baatis with any filling of your choice.
- Traditionally baatis are dipped in ghee for 10 minutes before serving and of course they taste amazing.