Daal Baati Churma: A Classic Rajasthani Delight

Daal Baati Churma is a quintessential Rajasthani dish that combines the richness of lentils with the crispy, flavorful baatis and a sweet, crumbly churma. This dish is not only a feast for the taste buds but also represents the cultural essence of Rajasthan, offering a perfect balance of spicy, savory, and sweet. Traditionally served in a thali, Daal Baati Churma is enjoyed by people across India and is especially popular during festivals and celebrations.

Ingredients

For Daal (Lentils)

• 1 cup Toor dal (yellow pigeon peas)
• 1/2 cup Chana dal (split chickpeas)
• 1/2 teaspoon Hing (asafoetida)
• 1 teaspoon Turmeric powder
• 1-2 Green chilies, chopped
• 1 tablespoon Ginger, finely chopped
• 1 tablespoon Garlic, minced
• 1 tablespoon Ghee (clarified butter)
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 2-3 dried Red chilies
• Salt to taste
• Fresh coriander leaves for garnish

For Baati (Baked Dumplings)

• 2 cups Whole wheat flour
• 1/4 cup Semolina (sooji)
• 1/4 cup Ghee (melted)
• 1 teaspoon Baking powder
• 1/2 teaspoon Carom seeds (ajwain)
• 1/2 teaspoon Salt
• Water as needed

For Churma (Sweet Crumble)

• 1 cup Whole wheat flour
• 1/4 cup Semolina (sooji)
• 1/4 cup Ghee
• 2 tablespoons Sugar (or jaggery)
• 1/2 teaspoon Cardamom powder
• A handful of chopped nuts (cashews, almonds, pistachios)
• A few strands of saffron (optional)

Instructions

Step 1: Prepare the Daal (Lentils)

1. Wash the toor dal and chana dal thoroughly. In a pressure cooker, add the dal, turmeric, green chilies, and enough water. Cook for about 3-4 whistles until the dal is soft and cooked through.
2. In a separate pan, heat ghee. Add cumin seeds, mustard seeds, and dried red chilies. Once they splutter, add asafoetida, ginger, and garlic. Sauté for a minute.
3. Add the cooked dal to this tempering and bring it to a simmer. Adjust the consistency by adding water. Add salt to taste.
4. Garnish with fresh coriander leaves and set aside.

Step 2: Make the Baatis (Baked Dumplings)

1. In a large mixing bowl, combine whole wheat flour, semolina, baking powder, carom seeds, and salt.
2. Gradually add melted ghee and mix until the flour resembles breadcrumbs. Add water slowly and knead the dough into a firm, smooth consistency. Let it rest for 15-20 minutes.
3. Divide the dough into small round balls (about the size of a lemon). Preheat the oven to 180°C (350°F).
4. Place the baatis on a baking tray and bake them for 25-30 minutes, or until they turn golden brown. You can also bake them in a traditional clay oven for an authentic taste.
5. Once the baatis are baked, dip them in warm ghee, ensuring they are well-coated.

Step 3: Prepare the Churma

1. In a mixing bowl, combine whole wheat flour and semolina. Add a pinch of salt and cardamom powder.
2. Add melted ghee and mix well to form a crumbly texture.
3. Heat ghee in a pan and fry the dough balls (made from the flour mixture) on low flame until they are golden brown. Once done, crush them into a coarse mixture.
4. Add sugar or jaggery to the mixture while it’s still warm. You can also add saffron strands and chopped nuts for added flavor.
5. Mix everything well until the churma is crumbly and slightly sweet.

Step 4: Assemble the Dish

To serve, place the baatis on a plate, pour the hot daal over them, and garnish with fresh coriander. On the side, serve a generous helping of churma for that perfect balance of savory and sweet. You can also serve a little extra ghee on top for that authentic Rajasthani touch.

Tips for the Perfect Daal Baati Churma

• For a richer taste, use a mix of ghee and oil for tempering the dal.
• Ensure the baatis are well-baked but not overdone, as they should be soft from the inside and crispy on the outside.
• For the churma, use jaggery for a more traditional and earthy sweetness, especially if you are preparing it for a festive occasion.
• The consistency of the daal is important—make it thick but pourable.

Serving Suggestions

Daal Baati Churma is best served with a side of pickles, yogurt, or a fresh salad. It can be a meal in itself but is often paired with other Rajasthani dishes like Gatte ki Sabzi or Ker Sangri.

Conclusion

Daal Baati Churma is more than just a meal; it’s a reflection of Rajasthani hospitality, rich in flavors and history. Whether you’re cooking it for a festive occasion or enjoying it as a hearty meal, this dish promises a delightful experience that transports you to the royal kitchens of Rajasthan. Enjoy the hearty, flavorful, and aromatic experience of Daal Baati Churma with your loved ones!