I have experienced the hospitality of a Rajasthani Resort back in 2003 and I remember some details to this day. Such was the warmth and affection showered by the staff specially in their dining area. That was the first time I heard/saw of Dal-Baati-Churma in their menu card. After getting into blogging, I saw the post by Priya Mitharwal and was tempted to give it a shot, but never got to it.
This month when Srivalli announced the ICC, I was happy in a way, because I would be forced to try it out!! My family joins me in giving a thumbs up for the trio, Dal - Baati - Churma.
After eating Dal-Baati , I felt that it resembled Sambar-vada in a vague sense, if you know what I mean! My kids loved the Panchmel Dal that I am preparing this Dal almost everyday this week. And Churma is surely a very addictive sweet for people like me who have a sweet tooth. I need to mention that I have combined two recipes to come up with my own so that I can reduce the ghee content :).
For Panchmel Dal - Source
Toor Dal 1/4 cup
Urad Dal 1/4 cup (I have seen recipes which use whole moong dal instead of urad dal)
Chana Dal 1/4 cup
Masoor Dal 1/4 cup
Moong Dal 1/4 cup
Dhania Jeera Powder 1 tsp
Red Chilli Powder as needed
Turmeric 1/4 tsp
Garam Masala 1/4 tsp (or as needed)
Ginger and Garlic, Grated 1 tsp each
Onions, finely chopped 1/2 cup (I didn't use)
Tomato, diced 1 cup
Coriander leaves, finely chopped handful
Seasoning (Oil or Ghee 2 tsp, Cumin Seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Green Chillies slit 2-3)
Lime Juice as needed
Method Of Preparation -
For Dal -
Wash the dals and pressure cook them and set aside.
In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, add grated ginger and garlic. Saute for a few seconds (now is the time to saute the onions if using) and add in the tomatoes.
Sprinkle the Dhania-Jeera Powder, Red Chilli Powder, Turmeric, Garam Masala and salt. Mix well and let the tomatoes cook well.
Transfer the cooked dals into the tomato mixture and mix well. Let it come to a boil. Add the chopped coriander leaves and remove from fire.
Squeeze the lime juice as needed and serve it with Rice or Baati in this case!!
For Baati - Source Here and Here
Whole Wheat Flour 1 cup
Besan / Gram Flour 1/4 cup
Sooji / Bombay Rava 2 Tbsp
Fennel Seeds (Saunf) 1 tsp
Carom Seeds (Vaamu) 1 tsp
Ghee / Clarified Butter 3 Tbsp + 1 Tbsp for brushing
Milk approx 1/2 cup
Salt as needed
Method Of Preparation -
For Baati -
In a mixing bowl, add the wheat flour, besan, semolina(sooji), salt, coarsely crushed fennel and carom seeds.
Rub in the ghee and incorporate into the flour mixture. Sprinkle milk as needed to knead into a stiff dough. Cover and set aside for a few minutes.
Pinch lime sized portions of the dough, roll into a tight ball and make a thumbprint on it and set aside.
Brush them with melted ghee generously.
With the broiler set to low, arrange these baatis (thumb printed dough balls) on a baking tray and place them on the top rack of the oven.
Bake them for 10 min on one side and flip them on to the other side and bake until they get a golden brown hue.
Brush them again with melted ghee generously.
Serve them warm. Typically they are broken into pieces and dipped in Dal (Panchmel Dal).
For Churma - Source
Wheat Flour 1 cup
Sooji 1/4 cup
Ghee, melted 4 Tbsp
Almonds chopped or slivered 1/4 cup
Cardamom powder 1/2 tsp
Sugar 1/2 cup
Oil / Ghee for deep frying
Method Of Preparation -For Churma -
In a mixing bowl, add the wheat flour and semolina (sooji). Rub in the ghee to resemble bread crumbs.
Knead it into a stiff dough adding milk as needed.
Pinch small portions of the dough and pat them into any shape you prefer. I patted them into thick discs.
Deep fry them on low flame until they turn brown and crisp.
Drain them on paper towels and let them cool.
Coarse grind them and add crushed almonds, sugar and cardamom powder.
Serve it as is or as a side to Dal-Baati.
Preparation Time For Dal - 25 min, For Baati 30 min, For Churma 45 min