Here is an the recipe for dal bati churma. Dal bati is a speciality dish from Rajasthan. Perfect when there is nip in the air. It is quite an elaborate fair but the end product is mind blowing. The hot piping dal served on crushed ghee drenched bati is simply mind boggling. Lets learn how to make dal bati churma at home. Also learn how to serve dal bati churma.
Panchratna Dal Recipe:
- 1/4 cup Black Gram (Urad Dal)
- 1/4 cup Greem Gram (Moong Dal)
- 1/4 cup Bengal Gram (Chana Dal)
- 1/4 cup Red Lentil (Masoor Dal)
- 1/4 cup Pigeon Pea (Arhar Dal)
- 1/2 tsp Turmeric Powder (Haldi)
- Salt to taste
- For Tadka
- 2 – 3 tblsp Ghee
- Pinch of Hing
- 1/2 tsp Jeera Seeds(Cumin)
- 6 Cloves (Laung)
- 1 – 2 Tejpata
- 2 medium Onions
- 3 Tomatoes finely chopped
- 1 1/2 tblsp Ginger – Garlic Paste
- 1 – 2 Green Chillies
- 1 tsp Red Chili Powder
- 1 tsp Coriander powder
- 1 tsp Garam Masala Powder
- 1/2 tsp Saunf Powder
- 1 tsp Kashmiri Chilli Powder
- 1 tblsp chopped Coriander Leaves
How To Make Dal:
- Mix all the dal, wash them and soak them for an hour.
- In a pressure cooker add the soaked dal, salt to taste, haldi powder and 4 cups of water.
- Cook the dal in the cooker for 3 – 4 whistles, then lower the flame and cook for another 5 mins. Then switch off the flame.
- Let the pressure release on its own.
- In a pan lets prepare the tadka.
- Heat the ghee, add hing, bay leaf, cumin seeds and cloves.
- When the cumin seeds begin to crackle add fine chopped onions.
- Cook till light golden brown.
- Now add the ginger garlic paste. Cook for 2- 3 mins or till the raw smell of the ginger garlic disappears.
- Now add the finely chopped tomatoes and green chillies. Cook till the oil separates.
- Now add all the dry masalas – pinch of salt, coriander powder, garam masala, red chilly powder and saunf powder.
- Saute for 30 secs just to let the masala cook but make sure the red chilly doesnot get burnt. If the masala starts to burn add 1 tblsp of water and then cook till this water evaporates. This will help the masala cook.
- Now add the cooked dal.
- Mix well. Give it a nice boil and adjust water according to the consistency you need .
- Garnish with coriander.
- Before serving in a separate pan heat ghee and immediately without add ksahmiri chilli powder stir it and pour it over the dal.
- 2 cup Atta (whole Wheat Flour)
- 3 tbsp Ghee (Clarified Butter)
- 1/4 tsp Baking Soda (optional)
- Salt to taste
- 1/2 tsp Ajwain
- 1/2 cup Ghee (dipping) (optional)
- Warm Water for kneading
How To Make Bati:
- Mix all the ingredients except for water in large mixing bowl. It is important to remember that 3 tblsp of ghee used here should not be reduced. You can skip the dipping part later but putting ghee in the dough making process is very important. This ghee will make the bati soft otherwise the bati will be very hard to eat.
- Now adding little by little warm water make a semi hard dough. The dough should be hard than a soft chapati dough. Making a ball of out of the dough should require some considerable effort. Make sure the dough is Not very pliable and soft.
- Once th dough is ready cover it with a wet cloth and keep aside for 3o mins.
- Later make equal size small balls out of the dough. There are various ways to make bati. You can bake it in an oven or air fryer or convention mode of microwave. You can bake it in a gas tandoor. You can even make it in pressure cooker.
- Here we making bati in an oven.
- Preheat up the oven. Grease the tray and put all the dough balls evenly spaced.
- Bake dough balls for 26 minutes or so , turning the batis once after 10 minutes on 200 degrees celsius till golden.
- Remove the baked bati and dip in ghee and serve hot with Dal
- 1 1/2 cup Atta (Wheat Flour)
- 1/2 cup Ghee
- 3/4 cup Powdered Sugar
- 1 tsp Elaichi Powder
- 8 – 9 sliced Almonds
How To Make Churma:
- In a bowl mix atta and ghee together. Rub the atta with your palms so that the ghee gets evenly mixed in the atta.
- Now add water little by little to make a semi hard dough.
- Now make small balls of the dough.
- Heat oil for frying in a kadai. Now deep fry the balls on medium flame in the oil till light golden in color. Take them out on tissue paper. Let them cool.
- When completely cool break them into pieces and then coasrely grind them in a mixer jar.
- Add the powdered sugar, elaichi powder and sliced almonds.
- Mix well. Choorma is ready to be served.
How To Serve Dal Bati Churma at home:
- When it is time to serve heat the dal piping hot again.
- Crush 2 – 3 bati on a plate pour 1 tblsp of ghee and some hot dal on top them.
- Add some finely chopped onions and fresh green coriander and a dash of lime. Enjoy !!!