Whenever we think of Rajasthani food, first thing that comes to our mind is the famed DAAL BAATI CHURMA. It is a very filling meal, which involves the pure desi ghee in its preparation.
Any wedding or function menu card in Rajasthan is incomplete without the mention of Daal Baati Churma. So here I bring the recipe for you all. Do try 🙂
This recipe serves 3.
How to make Churma:
Though there are many ways to prepare Churma, here I am preparing this in the simplest way and giving them the shape of a ladoo.
Serving: 6 churma ladoo
What you need is just the 2 paranthas prepared in desi ghee. (Dough used is the regular one which we used to prepare chapatti. Little salt should be present in the dough).
- With the help of rolling pin (belan), scamble the paranthas properly.
- Then in a bowl , put the parantha pieces , powdered sugar and desi ghee(about 1 tbsp). Mix and mesh them properly.
- Quantity of sugar to be added depends on the sweetness you want in churma ladoo.
- Now make small size ladoo out of this by rolling between your palms.
HOW TO MAKE DAAL:
- Mix daal – ¾ bowl (I used Patanjali Mix daal, it should be soaked in water for about an hour)
- 1 medium size chopped tomato
- 1 finely chopped green chilly
- 1 clove/laung
- ¾ tsp cumin/jeera
- ¼ tsp asafoetida/heeng
- ¾ tsp salt
- 1 tsp red chili powder
- ½ tsp turmeric/haldi powder
- ¾ tsp coriander powder
- ½ tsp garam masala
- Desi ghee for tadka
To start with:
- Add soaked and rinsed daal and salt in a pressure cooker.
- Add 3 times water to that of the quantity of daal to it. Cover it with a cooker lid.
- Let it be cooked till 2 – 3 whistles, on a medium flame.
- Now turn off the flame and open the cooker when the pressure is completely released.
- Heat about one 1 tbsp ghee in a pan.
- Add cumin seeds, clove and heeng to the ghee. Once the cumin seeds start to crackle, add all masalas and then quickly add tomatoes and green chillies to it.
- Saute for about 2 – 3 minutes and then add boiled daal to it.
- Water can be added to daal depending upon the thickness of daal you desired.
For the Baatis (10 baatis)
- 2 small size bowl (whole wheat flour)
- ½ tbsp. gram flour/besan
- ¼ tbsp. semolina/sooji/rawa
- Salt to taste
- ½ tsp ajjwain
- 2 tbsp melted ghee
- Milk to knead the dough
- Mix all the ingredients and knead into firm dough using milk.
- Cover dough properly and keep aside for about 15- 20 mins.
- Now divide dough into equal portions and shape each portion into even size round ball. Press slightly using your palms.
- Once you are done with all baatis, place them in gas tandoor on a low flame and let them cook till golden brown
- Crush 2 – 3 baatis with your hands.
- Pour hot daal and desi ghee over it.
- Garnish with finely chopped raw onions and sprinkle about ¼ tsp lemon juice.
- Serve with Churma
ENJOY AUTHENTIC RAJASTHANI FOOD 🙂
NOTE: You can also use malai to knead the baatis dough.
Photo Credits: Rajat Chamria