Daal Baati Churma

Rajasthani cuisine is one of the rare cuisines of India that has unique and never-ending platters. It is one of those cuisines in which the whole platter is complete with sweet, spicy as well as savoury dishes along with bread. In Rajasthan you just name the dish and they have it, and all their dishes are such that you can store them for a couple of days, and still they have fresh taste. It is a land of Maharajas, who have been known for their appetite and taste buds. For foodies, the land is heaven and those who love spices would want to taste the Rajasthani dishes without worrying about the spiciness. Today i am going to share one of the finest dish of Rajasthan i.e. "Daal Baati". It is ideally served with churma (made of crumbled chapatis and dipped in ghee and jaggery). This dish is a specialty of a Rajasthan cuisine and is something without which the flavour of Rajasthani dishes will feel incomplete. Try this easy recipe and enjoy with your loved ones.

Ingredients:-

For Daal:-

• 1 Cup Split Moong Daal
• 1/4 Cup Chana Daal
• Salt to taste
• 1/4 tsp Turmeric Powder
• 1 tsp Red Chilli Powder

For Daal Tadka:-

• 2 tbsp Ghee
• 1 tsp Cumin Seed
• 1 tsp Mustard Seed
• 3-4 cloves Chopped Garlic
• 1 medium size Chopped Onion
• 1/2 tsp Hing/ Asafetida
• 1 medium size Chopped Tomato
• Salt
• 1 1/2 tsp Red Chilli Powder
• 1/2 tsp Garam Masala

For Baati:-

• 2 Cup Wheat Flour
• Salt
• 1/4 Cup Melted Ghee

For Churma:-

• 1 Cup Powdered Sugar
• 1/2 tsp Cardamom Powder

For Final Daal Tadka

• 2 tsp Ghee
• 1/4 tsp Mustard Seed
• 1/4 tsp Asafetida
• 1/2 tsp Red Chilli Powder

Procedure:-

• Soak split moong daal and chana daal for 3-5 hours in water, then clean the soaked dal and add them in the pressure cooker. Add water, turmeric, salt, red chilli powder and take 3-4 whistles on medium heat.
• Once the daal is cooked add ghee in a pan, add cumin seed, mustard seed, asafetida and chopped garlic.
• Then add chopped onion, mix it well and fry it till the time it becomes golden brown, then add tomato and mix it well. Cover the lid and let it cook for another 5 min.
• Then add salt, red chilli and garam masala, mix it well and add cooked daal. Give it a nice mix add water as per your consistency. Mix it well and let it cook for another 5 min.
• For preparing dough for baati, take wheat flour, salt in a bowl, mix it well and melted ghee mix it well.
• Add little by little water for preparing dough, make tight dough and keep it aside for 15 min.
• Preheat oven 374°F.
• Make the baati in round shape with the dough and place them in preheated oven. Bake it for 18-20 min from both the sides. Once the baati turned in light brown in color dip in a melted ghee for 2 min. and remove it and keep it aside. Do same with all other baati's.
• For preparing churma you need these baati, grind it in a grinder and add ghee in a pan, then add this grind baati mixture and mix it well, roast it for 3-4 min. then add cardamom powder and mix it well. Once it is roasted nicely turn off the heat, when it cool down then add powdered sugar mix it well and your churma is ready to serve.
• Give nice final tadka to your daal by adding ghee, mustard seed, asafetida and red chilli powder, when it is hot add this tadka into your daal, and your "Daal Baati Churma" is ready to serve.