The Best Dal Bati Churma Recipe: A Recipe by Chef Ajay

 

 

Introduction:

 

Hey, foodies! This is Chef Ajay, and I am going to show you a real gem from the heart of Rajasthan: the Dal Bati Churma. I still remember the first time I tried this recipe on one of my culinary adventures and how magical it was.

 

I found a local kitchen making this culinary masterpiece in the middle of Rajasthan, where tradition and taste dance together. The simple ingredients and rich flavours left an indelible mark on my culinary journey. Now, let us learn how to make the perfect Dal Bati Churma!

 

 

Dal Bati Churma Description

 

It starts with the golden, crispy Bati and ends with the sweet, delicious Churma. This dish comes from Rajasthan's rich culture and has just the right amount of spices and textures to make your taste buds dance.

 

First, make the Bati and make sure it is just the right amount of crunchy and tender. Next, eat the rich Dal. Each spoonful is a tribute to the fragrant spices and slow-cooked perfection. Finally, enjoy the Churma, which is a sweet melody that ties everything together. Are you ready to create this culinary masterpiece in your own home? 

 

Learn how to make the perfect Dal Bati Churma by reading our FAQs, Cooking Tips, and Pairing Guide.

 

 

Cooking Tips:

 

It takes skill to make Dal Bati Churma the right way. Here are some secret tips to help you get better:

 

1. To make the perfect Bati, you need to be patient. Cook it slowly to get a golden top.
2. Add some spice! Play around with the dal spices until you find the right ones for you.
3. Brush the Bati with ghee before serving to make it smell delicious.
4. You can change how sweet Churma is by changing how much sugar you use. A little goes a long way.

 

 

Pairing Guide:

 

To make your Dal Bati Churma even better, pair it with:

 

1. Bati and Dal:

• Fresh mint lemonade: A homemade mint lemonade goes well with the filling Bati and Dal because it is tangy and cool.

 

2. Churma:

• Tea Time Delight: For a warm and cozy treat, enjoy the sweet Churma with a hot cup of traditional masala chai.
• Vanilla Ice Cream: Turn Churma into a delightful dessert by serving it with a scoop of creamy vanilla ice cream.

 

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Dal Baati Aur Chutney Recipe

 

Portions serving: 4-5 pax

Preparation time: 10 min

Cooking time: 90 min

Calories: 163 cal per portion

 

 

Ingredients:

 

For Baati:

• 2 cups Coarsely Milled Wheat Flour
• 1 tsp Salt
• ¼ tsp Baking Powder
• 1 tbsp Ghee
• Water (as required)

 

For Dal Panchmel:

• ¼ cup Tur Dal
• ¼ cup Chana Dal
• ¼ cup Split Green Moong Dal
• ¼ cup Masoor Dal
• ¼ cup Moong Dal
• ½ tsp Salt
• ½ tsp Turmeric Powder
• ¼ tsp Hing
• Water (as required)
• 3 tbsp Oil
• 1 tsp Jeera
• 1 tsp Saunf
• ½ tsp Hing
• 1 Dry Red Chilli
• 1 cup Chopped Onion
• 1 tbsp Chopped Garlic
• 1 tbsp Chopped Green Chilli
• ½ tbsp Chopped Ginger
• 1 cup Chopped Tomato
• 1 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 2 tsp Coriander Powder
• Water (as required)
• 1 tbsp Kasuri Methi
• 1 tbsp Chopped Coriander
• 1 tbsp Ghee

 

For Aam Ki Khatai Wali Chutney:

• 1 tbsp Oil
• 1 tsp Jeera
• 7-8 Dry Red Chilli
• 7-8 Garlic Cloves
• ½ tsp Salt
• Water (as required)
• 3-4 Dry Amchoor (Dry Mango)
• 1 tbsp Mustard Oil

 

For Baati Churma:

• 1 tbsp Ghee
• 2-3 Baatis
• ½ cup Powdered Sugar
• ¼ cup Desiccated Coconut
• 1 tbsp Chopped Cashew Nuts
• 1 tbsp Chopped Almonds
• 1 tbsp Raisins
• ¼ tsp Green Cardamom Powder
• ¼ cup Rose Petals

 

 

Method:

 

For Baati:

1. In a mixing bowl, combine coarse wheat flour with salt, baking powder, and ghee.
2. Rub the ghee into the flour until the mixture resembles breadcrumbs.
3. Add water gradually and knead the dough until it forms a smooth consistency.
4. Divide the dough into portions and set aside.
5. Take one portion and shape it into a rounded form with a hollow centre.
6. Preheat the oven to 220°C.
7. Place the shaped baatis on a baking tray and brush them with ghee.
8. Bake for approximately 10 minutes or until they achieve a golden brown colour.
9. Once done, brush the baatis with ghee again, and they are ready to serve.

 

For Dal Panchmel:

1. Combine tur dal, masoor dal, moong dal, split green moong, and chana dal in a bowl. Rinse the lentils under running water until clear.
2. In a pressure cooker, add the washed lentils, 4 cups of water, salt, turmeric powder, a pinch of hing, and 2 tablespoons of oil. Cook for 3-4 whistles until soft.
3. In a pan, heat oil, add cumin seeds, saunf, hing, and a dry red chilli. Sauté chopped onion and garlic until golden.
4. Add green chilli and tomatoes, cook until softened.
5. Season with salt, turmeric powder, red chilli powder, and coriander powder. Sauté until the oil separates.
6. Mash some pressure-cooked dal into the masala. Pour the rest of the dal, adjust water, and simmer.
7. Add kasuri methi and chopped coriander, cook for 4-5 minutes.
8. Finish by adding ghee, mix well.
9. Your easy Dal Panchmel is ready!

 

For Baati Churma:

1. Heat a pan and add ghee. Crush the baatis and cook them until crispy and golden brown.
2. Transfer the cooked baatis to a mixer jar and grind them.
3. Remove the ground mixture onto a plate and add sugar powder, green cardamom powder, desiccated coconut, rose petals, chopped almonds, and chopped cashew nuts. Mix well.
4. Baati Churma is now ready to be served.

 

For Aam Ki Khatai Wali Chutney:

1. Heat oil in a pan, add jeera, and let it splutter.
2. Add dry red chilies and garlic, roasting them for 2-3 minutes.
3. Add salt, some water, and mix well.
4. Transfer the mixture to a blender, add dry amchur, mustard oil, and blend until smooth.
5. Aam ki Khatai Wali Chutney is now ready to be served.

 

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Frequently Asked Questions:

 

Q1: How long does it take to make Dal Bati Churma? A1: Crafting this royal trio usually takes around 2 hours, with careful attention to each element.

 

Q2: Can I use regular wheat flour for Bati? A2: Traditional Bati demands coarse wheat flour (Sooji). The texture is key to its perfection.

 

Q3: What is the key spice in Dal? A3: The unique blend of coriander, cumin, and garam masala creates the signature taste of Dal.

 

Q4: Can I make Churma less sweet? A4: Absolutely! Adjust the jaggery quantity to balance sweetness according to your taste.

 

Q5: Any tips for beginners attempting this recipe? A5: Start small, master each element, and savor the joy of bringing them together.

 

Q6: Is Bati always served with Dal and Churma? A6: Yes, the trio is the heart of Dal Bati Churma, creating a perfect balance of flavors.

 

Q7: Can I make Bati without an oven? A7: Absolutely! A traditional clay tandoor imparts a unique smoky flavor, but an oven works too.

 

Q8: What is the significance of Churma in this recipe? A8: Churma adds sweetness to balance the savory elements, creating a complete culinary experience.

 

Q9: Can I prepare Dal Bati Churma in advance? A9: Yes, each element can be prepared in advance and assembled when ready to serve.

 

Q10: How can I make my Dal thicker or thinner? A10: Adjust the water quantity in the Dal; less water for thicker consistency, more for a lighter texture.

 

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