Dal Baati Churma

by destinationthar
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One of the states of Rajasthan’s most beloved traditional dishes is the Dal Baati churma. Dal, which may be any blend of lentils or dals, Baati, which are wheat-based breads or rolls, and churma, a dessert created from the baati, make up the meal.

This classic Rajasthani nutritious supper, Dal Bati, is a circular loaf of wheat flour bread that is thick and round, baked to a crispness that melts in your mouth. It is liberally covered with Panchmel Dal, a protein-rich blend of five lentil varieties. For the finest flavor, pair it with spicy garlic chutney and churma.

Bati gets its signature charred smokey flavor from being cooked directly over hot charcoal. However, recreating this original recipe at home in a confined kitchen would be impractical, and unsafe, and requires excellent culinary abilities.
This recipe calls for an electric oven, but it also includes instructions for making Bati in a gas tandoor and a different way to deep fry it, so you can make it at home and savor it just as much.

Dal
You have a lot of leek and lentil options while making this dal. Typically, chaar dal or panchmel dal is prepared.
Spicy and flavorful, dal should pop with the many spices used to make it. A large tadka made with ginger, garlic, green chilies, and a few spices has also been prepared by me.

Baati
Flatbreads, or rolls, as you may say, are known as baatis. The flour used to make them is whole wheat. Many used a pressure cooker and an oven. While both procedures yielded the same outcome, one should prefer the oven approach due to its shorter cooking time compared to the pressure cooker method.

Ghee is poured over the fried baatis. The quantity of ghee that the bati absorbs will astound you. Next, the baatis are savored with the dal.

Various flours may be used to make baatis, and they can also be filled. However, whole wheat flour is used to make the fundamental or traditional baati.

Churma
The dessert produced from baati is simply called churma. To make basic churma, you just smash the baatis and add sugar. The savory and spicy dal baati goes well with it.

Ingredients
● 1/4 cup atta, or whole wheat flour
● 1/4 cup vermicelli or sooji (rava)
● Soda bicarbonate, a sprinkle of baking soda
● 4 tablespoons of melted ghee, cooking oil, or ghee (preferred) for dipping cooked baatis
● To taste, add salt; use water or milk as required.
● Serve with Panchmel Dal

Directions
• Bake at 190 degrees Celsius (375 degrees Fahrenheit) for a good 10 minutes. Fill a big basin with whole wheat flour and sieve it. Be careful not to add salt if you are making Bati for Churma; instead, combine the rava, baking soda, 4 tablespoons of ghee (or frying oil), and salt.
• With a gentle hand, combine all of the ingredients. As you can see in the picture, the mixture will become crumbly.
• Bind the stiff dough by adding tiny amounts of milk. Dough for parathas should be softer and more malleable. Ten minutes of resting time is all it needs.
• Make eight equal amounts of dough and roll each into a ball. Few cracks in the balls are typical, so there’s no need to be worried. Make a thick patty by gently pressing each ball between your hands. Leave a little space between each one and place them on a baking sheet.
• Raw Batis need around 12–15 minutes in a preheated oven at 375 F (190 C) until the bottom surface becomes lightly browned. Carefully remove from oven and turn over each Bati to roast the other side. Return the baking sheet to the oven and cook for a further 10 to 12 minutes. Remove the baking sheet from the oven.
• Get a small basin and add the melted ghee. Before transferring them to a platter, dip each Bati into it. Brushing ghee onto the baati’s surface is another option.
• Toss some ghee on top of the cooked Bati and squash it with your palm. Serve with papad, garlic chutney, and Rajasthani chutma, and top with panchmel dal.

Panchmel dal
The five lentils and dals: moong dal, chana dal, toor dal, masoor dal, and urad dal come together in a single, healthy dish called panchmel dal or panchratan dal.
Enjoy with baati and churma this nutritious dal that is thick in texture and has spice flavors that are well-balanced. Make a nutritious dinner out of your regular Indian flat bread (chapati) with some curry and steaming rice.
Directions to make panchmel dal
• After rinsing, soak moong, chana, toor, urad, and masoor dals in water for 30–40 minutes. Put the contents into a 3- to 4-liter pressure cooker made of aluminum or steel after draining the water. Pressure cook for four whistles over medium heat, adding salt and 1½ cups of water. Extinguish the heat. Lift the cover and use the back of a spoon to mash the dal gently once the pressure naturally comes down.
• In a pan, heat the ghee over medium heat. Crackle the cumin seeds and add them. Saute a mixture of asafetida, cloves, black peppercorns, dry red chili, green cardamom, green chili, and ginger for 30 to 40 seconds.
• Toss in the diced tomato and cook until it becomes mushy.
• Toss in the powdered spices (coriander, turmeric, mango, and red chili), stir to combine, and cook for another minute.
• After the pressure cooking in step 1, add the cooked dal, stir well, and simmer for another 2 minutes.
• Stir add 1 cup of water and simmer, stirring occasionally, for about 7 or 8 minutes, or until thickened.
• Add more salt according to your taste. Pour in the finely chopped coriander leaves and stir until combined. Extinguish the heat. Serve with Rajasthani baati and churma after transferring the mixture to a serving basin.

Baati in oven
Although the tandoor is the traditional method of cooking, baatis may also be baked in an oven. Put ghee in the middle before baking. After half-baking, invert the pan and brush the opposite side with ghee before returning to the oven. They were considered done when their overall color was a deep golden brown. Two or three hours were about right.

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