Dal Bati Churma

Dal-Bati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish. It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.

Dal Bafla, or Dal Bafle, is a central Indian variation made which is boiled in water before being roasted, it is much softer and more rich in ghee than Baati as the ghee penetrates inside . Baati is also eaten in southern India, mostly by the people of the lambada community, but this form of baati is different. It is made up of jowar and is harder than the wheat bread. It is also eaten with dal, though any curry goes fine with it. Ghee is served along with the curry.

Dal Bati Churma

Ingredients

For Dal

• 2 cups rajma beans  (soaked in water overnight with a pinch of soad bircarb)
• 3/4 cup whole black gram (urad) (soaked in water orvernight with a pinch of soad bicarb)
• 3 onions, 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 as required
• Salt to taste

For dumplings
 

• 5 cups whole wheat flour, sieved
• 1 cup ghee, melted
• 2 tbsps curd
• Salt to taste

For Churma

• Wheat flour 200 gm
• Ghee 400 gm
• Khoya / Mawa 100 gm
• Sugar (grounded) 200 gm
• Soaked almond (finely chopped) 50 gm
• Cardamom 4
• Dalchini 1

Method

Making Dal

• Cook Rajma and black gram till it becomes soft
• Heat 4 tbsps oil
• Add onions Brown them
• Add gigner-garlic past and tomatoes and fry it
• Add all the masalas, beans and salt.
• Simmer till well blended till gravy get thick
• Pour over cream and ghee Knead a soft dough with flour, ghee, curd, salt and just enough water
• Roll into round-sized balls
• Cover and keep for one hour
• Then roast in batches on hot coals till puffed and golden outside and spongy inskide.  Keep hot
• Garnish the dal with coriander leaves and slit green chillies.  Dip hot dumpling in the dal while eating

Making Churma

• Melt 150 gms of ghee and mix it in wheat flour
• Make a stiff dough using very little water
• Heat the rest of the ghee in a kadahi
• make about 15-20 balls with the dough.  Fry it on low flame till it becomes gloden brown
• Chun it in grinder afer it cools down mix khoya
• Heat 1 tbsp Ghee in kadahi
• Add cardamom seeds and dalchini
• Add the above mixture of wheat flour and khoya fry it for one minut when it cools down
• Add sugar and chopped almonds mix well
• Serve in a plate.