Dal Bati Churma

The Dal Bati Churma meal is a well-known combo in North Indian homes. Rajasthani food is incomplete without mentioning Dal Baati Churma. This meal can be served either for lunch or dinner. This meal has a unique function at various gala’s, residence warmings, and special occasions, including weddings, and spiritual ceremonies. When we combine the three components together, it makes a delightful mixture of flavors that have been appreciated for generations.

The original method of preparing Dal Bati Churma includes a slow-cooking process over open fires or in clay ovens, adding a distinct smoky flavor to the dish.

The daal (lentil), a central part of the meal, is a lentil soup prepared using various lentils like moong dal, urad dal, chana dal, and toor dal and adding aromatic spices that bring comfort and a nutritive experience.

Secondly, baati (hard wheat bread) is made up of wheat flour. Wheat flour is kneaded with a little bit of salt, dahi (yogurt), and water. Shaped into small, round-sized balls, this dough is cooked in a well-heated traditional oven or on an earthen stove. When the Baati becomes golden brown in color, it has a crispy exterior and a soft interior. It is greased with ghee.

Churma, the sweet finale, is made by crushing the Baati into a coarse powder and mixing it with ghee, powdered sugar or jaggery, and dry fruits. It satisfies the sweet cravings after relishing the savory Dal and Baati.

Ingredients

To prepare the perfect Dal Bati Churma, we require the following ingredients.

For Dal:

• Chana dal-1/4 cup
• Masoor dal-1/4 cup
• Urad dal-1/4 cup
• Green moong dal-1/4 cup
• Toor dal-1/4 cup
• Water – as required for soaking
• Salt- as per taste
• Turmeric powder-1/4 tsp
• Ghee-1/2 tbsp
• Water- required for cooking

Tempering Dal

• Ghee-3 tbsp
• Cumin seeds-1 tsp
• Red chilli-2-3 nos.
• Garlic-1 tbsp (minced)
• Ginger- 1 tbsp (minced)
• Green chilli-1-2 nos. (minced)
• Asafoetida -1/2 tsp
• Onion -1 no. (diced)
• Tomato-1 no. (diced)
• Salt- as per taste
• Turmeric powder-1/2 tsp
• Kashmiri red chilli powder- 2 tsp
• Coriander powder-1 tbsp
• Hot water-as required
• Fresh coriander leaves- a small amount (for garnish)

Bati (Dough preparation):

• Wheat flour-4 cup
• Semolina -1/2 cup
• Baking soda – 1/2 tsp
• Carom seeds (Ajwain) -1 TSP (crushed)
• Salt- to taste
• Ghee -4-5 tbsp.
• Water- 1.5 cups
• Ghee-as required (for dipping),

For Churma:

• Bati-3-4 nos.
• Ghee-1 tbsp
• Cashew -1 tbsp (chopped)
• Almonds-1 tbsp (chopped)
• Cardamon powder -1/2 tsp
• Powdered sugar-3 tbsp

How to make Dal Baati Churma Recipe

Process for making Dal

• Wash the mixed dal thoroughly until the water runs clear. After washing the dals, soak them in enough water for about 2 hours. After soaking, you will observe that the dal has swelled up and then discard the soaking water
• In a pressure cooker, transfer the soaked dal or lentils and add salt, turmeric powder, ghee, and water up to 1 inch above the surface of the dal or lentils. Cover the lid of a pressure cooker, cook it on high heat until 1 whistle comes, then set the heat on medium and cook the dal for 2 more whistles.
• De- pressurize the pressure cooker naturally after the 3 whistles and check the dal. Stir it once you’ve mixed all the dal together, and if the consistency is slightly thicker, we can adjust it later.
• Now, for tempering the dal, in a pan, we will add ghee. Once the ghee is heated, add cumin seeds and dry red chillies. Then add minced garlic, ginger, green chilies, and asafoetida (hing). Stir all the ingredients & let the garlic & ginger sauté nicely.
• Further add chopped onions and sauté until they turn light golden brown in color.
• Now, add chopped tomatoes and salt, cook tomatoes until it becomes soft and mushy.
• Once the tomato is cooked, lower the flame, and add the spices, turmeric powder, Kashmiri red chili powder, and coriander powder. Cook all the spices for about a minute.
• Next, add the cooked dal into it, combines the tempering and the dal nicely all the ingredients incorporate properly with the dal.
• After mixing you will observe that the consistency of dal is thick, so to adjust the consistency pour hot water into it as per your requirements.
• Cook the dal for about 2-3 minutes, adjust the salt.
• Finally, garnish with fresh coriander leaves and stir it well. Delicious Dal is ready to be served.

For preparing Bati using Appam mould/ Appam maker

• In a mixing bowl, combine whole wheat flour, semolina, baking soda, crushed carom seeds, and salt. Mix well all the dry ingredients.
• Add melted ghee to the dry ingredients. Make sure the ghee incorporates into the wheat flour nicely to form a crumbly texture.
• Then gradually add water and knead the mixture for about 3-4 minutes to form a nice hard &stiff dough.
• Cover the dough in damp clothes and let it rest for at least 10 minutes.
• After resting for 10 minutes, divide the dough into equal-sized balls. After shaping the bati balls make an a plus sign above the ball using a knife.
• Heat up the appam mould to medium heat. If the mould becomes too hot then bati will burn from outside.
• Once the mould becomes hot then brush some ghee in each cavity of the appam mould.
• Then one by one place the Baatis into it. Further, cover the lid after placing the Baatis and cook it for about 6 minutes on the lowest flame.
• Lift the lid up after 6 minutes then flip the batis using a fork, or toothpick stick.
• After flipping the bati, again pour some ghee from above.
• Again, cover the lid of the appam pan and cook it for 5-6 minutes on the possible lowest flame.
• You have to repeat the process of flipping and adding ghee about 2-3 times until your Baati becomes crisp and golden brown in color from both sides.
• Within 30 minutes your Baati will cook nicely.
• The Batis are ready when they turn golden brown and have a crispy outer layer.
• Lastly, take the Batis out and dip them into hot melted ghee. Allow the Bati to stay for 10 seconds in the melted ghee. Then take out the Batis, keep it aside.
• Similarly, take out all the Batis & dipped them & keep it aside.
• Your perfect Bati is ready.

You can also prepare this bati recipe in the oven

• Preheat the oven to 375°F (190°C).
• Divide the dough into equal-sized balls and shape them into round Batis.
• Place the Batis on a baking tray and bake them in the preheated oven for about 25-30 minutes or until it turns golden brown in color from the outside and crisp.
• Once baked, brush the Batis with some ghee for extra flavor.

For Churma

• Let the Baatis cool down completely. Then, crumble 4 Baatis and put them into a mixer grinder. You must ground the Baatis to a coarse powder.
• In a separate pan, heat ghee and add the coarsely crushed baatis. Roast it for about 8 minutes at low flame until it becomes powdery (dry and sandy consistency).
• Transfer the churma to a bowl and cool it down properly before adding the sugar to the mixture.
• After your churma cools down, add chopped cashews, almonds, cardamom powder, and powdered sugar.
• Mix it well until everything is combined and the churma is ready.

Tips:

• Make sure that you cover the Baatis with a damp cloth while shaping the other Baatis to avoid drying.
• Cook the Baatis very slowly and patiently on a low flame so that they get cooked from the inside; otherwise, even though the color of the Baati turns golden, it may be raw from the inside and not be fun to eat at all.
• The cooking times and measurements may vary depending on the type of lentils and personal preferences.
• Add sugar to the churma when it is cooled properly.

Serving

Serve the hot and steaming Dal with the crispy Baatis and sweet Churma. You can drizzle some ghee on top of the Dal for added richness

Health Benefits

The Fusion of dal, bati, and churma (sweet crumbled mixture) offers a well-rounded meal with a mix of proteins, carbohydrates, fats, vitamins, and minerals, contributing to overall nutrition. Whole wheat provides a good amount of carbohydrates, and lentils and dal are rich in protein. The meals also contain various ingredients, including cumin, turmeric, and coriander, which add necessary nutrients like iron, zinc, and antioxidants.