Dal Bati Churma

Like an ancestral property, the progeny of Indian cuisine is passed on from one generation to another. Each region in India boast its specific flavor and each state have one or more dish to endorse. Over a period of time, Rajasthan have tried to maintain its legacy not only in terms of architectural heritage but cultural as well. And when we talk about culture, their food comes first in mind that reflects the dynamism of their cultural heritage.

Rajasthan food holds a special place in the hearts of the Indian people as it represents the ethos and lifestyle of the noble men that lived thousand of years ago. Perhaps the best known Rajasthani food is the combination of dal, bati and churma and this time we are going about this magnificent dish. Dal batti, churma; the ingeniously devised cuisine, truly unravels the magic of Rajasthan. It is the most wanted dish amongst the travellers exploring Rajasthan.


How To Make Dal Batti Churma

Dal Bati

(Puffed dough dumplings with lentil curry )
Serves 6
Cooking time 2 hours


Ingredients

For dal
2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)
3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)
3 onions, chopped finely.
2 tomatoes, 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.
Salt to taste.

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

Method
Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.

CHURMA
INGREDIENTS

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

Method
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 golden brown. Churn it in grinder after 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 minute. When it cools down, add sugar and chopped almonds. Mix well. Serve in a plate. You can enjoy the taste of churma for 8-10 days if you keep it in an airtight box.