Dal Bati Churma

Dal batichurma is a prominent snack in Rajasthani cuisine.This sweet and savory snack evolved in the royal kitchens of the Rajput warrior clan. Dal bati churma is perfect for a cold day because it contains spices that warm you up.

Packing this for lunch? Make sure you carry it in an insulated lunch box.

Health benefits

The baati can also be grilled or baked instead of deep-frying. This makes the dish healthier. Dal is rich in protein and essential vitamins and minerals. For maximum health benefits, use lentils with the skins intact. They contain more nutrients than the dal itself and also provide adequate fiber.

Ingredients

cup of rough wheat flour: 1

cup of semolina: 1/4

melted ghee: 4 tbsp

almond slivers: 2 tbsp

cardamom powder: 1/4 tbsp

powdered sugar: 5 tbsp

ghee for deep-frying

Chana dal: 5 tbsp

toovar (arhar) dal: 5 tbsp

green moong dal: 5 tbsp

urad dal: 1 tbsp

salt to taste

Ghee: 3 tbsp

cloves: 3

bay leaves: 2

cumin seeds: 1 tsp

green chilis--slit: 2

asafetida (a pinch)

Garlic paste: 1 tsp

finely chopped onions: 1 cup

Finely chopped tomatoes: 1 cup

coriander (dhania) powder: 1 tsp

Turmeric powder: 1/2 tsp

chilli powder: 1 tbsp

Garam masala: 1/2 tsp

finely chopped coriander: 1 tbsp

coarse whole wheat flour: 1 cup

Semolina: 1/2 cup

besan: 2 tbsp

cup milk: 1/2

melted ghee: 4 tbsp

fennel seeds: 1 tbsp

carom seeds: 1/4 tbsp

salt to taste

ghee for deep-frying

How To Make Dal Bati Churma

To Prepare Baatis:

1. Mix wheat flour, ghee and semolina in a deep bowl. Gradually add water and knead to a dough.
2. Divide the dough into eight equal portions and roll each piece in a ball. Make a dip using your thumb at the center of each ball.
3. Heat ghee and deep-fry the balls until golden-brown. Avoid overcrowding the frying pan.
4. Place fried balls on an absorbent paper to remove excess oil and cool off.
5. Split fried balls into two portions.
6. Sprinkle cardamom powder, almonds and sugar. Your churma is ready. 

To prepare dal:

1. Pressure cook lentils with four cups of water and salt up to until 3 whistles.
2. Allow the steam in the pressure cooker to dry up before you open the lid.
3. Heat the ghee and add bay leaves, cloves, cumin seeds, asafetida, green chilies and saute for a few seconds.
4. Add onions and garlic paste and let cook for 2 to 3 minutes over medium flame.
5. Add coriander powder, turmeric powder, tomatoes, garam masala and chili powder and stir to combine. Cook for about 2 minutes and stir occasionally to prevent the mixture from sticking to the pan.
6. Add cooked lentils together with a splash of water and little salt, stir to combine and cook over a low flame for about 4 minutes. Garnish with coriander. Your dal is ready. 

To Serve:

1. Place baatis in a serving dish, pour a teaspoon of melted ghee and some hot dal over the broken baatis. Sprinkle ½ tsp of lemon juice and 2 tbsp of onions and enjoy!

Trivia

• Littichokha a Bihari dish is very similar to dal baati, and therefore they are termed as culinary cousins by many.
• Tribal people rolled batti dough in sand burrows so that it would bake under the scorching heat of the sun.

The combination of dal and baati became very popular when the Gupta Empire settled down at Mewar.