Dal Baati Churma/Rajasthani Platter
A traditional Rajasthani dish featuring a combination of dal, baati, and churma. This platter offers a delightful blend of flavors and textures, perfect for a hearty meal.
Ingredients
- 2 cups Chana dal (Split Chickpeas)
- 500 gms Wheat flour
- 2 cups Ghee
- 1 tsp Baking soda
- 1 tbsp Turmeric powder
- 1 tbsp Salt
- 3 units Green chillies
- 1 unit Tomatoes
- 1 unit Onions
- 1 tbsp Ginger garlic paste
- 3 units Dry red chillies
- 0.5 tbsp Red chilli powder
- 0.5 tbsp Coriander powder
- 1 tsp Cumin seeds
- 50 gms Coriander leaves
- 2 tbsp Oil
- 1 cup Powdered sugar
- 0.5 tsp Fenugreek seeds
- 0.5 tsp Asafetida
- 3 cups Water (For boiling dal)
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Instructions
- 1Soak the chana dal in water for 10 minutes. Drain and transfer to a pressure cooker. Add 3 cups of water and 1/4 tablespoon of turmeric powder. Cook under pressure for 10 minutes until the dal is tender.
- 2In a separate pan, heat 2 tablespoons of oil. Add cumin seeds, dry red chillies, fenugreek seeds, and asafetida. Cook until the spices are fragrant and the cumin seeds are browned. Add ginger garlic paste and sauté for 2 minutes. Stir in chopped onions and green chillies, cooking for an additional 3 minutes. Add chopped tomatoes and 1/2 tablespoon of salt, cooking for 3 more minutes. Mix in a paste of red chilli powder, turmeric powder, coriander powder, and 2 tablespoons of water. Cook for 5 minutes until the mixture is well combined.
- 3Add the boiled dal to the tempering mixture. Stir well to combine and cook for 10 minutes, allowing the flavors to meld. Garnish with coriander leaves before serving.
- 4In a large bowl, combine wheat flour, 1/2 tablespoon of salt, 1/2 tablespoon of turmeric powder, and 1 teaspoon of baking soda. Add 1/2 cup of ghee and mix to form a tight dough.
- 5Preheat the oven. Shape the dough into small balls and place them in the oven. Bake until both sides are lightly browned, approximately 15 minutes.
- 6Grind 4-5 baked baati into a coarse powder. In a bowl, combine the ground baati with 1 cup of ghee and 1 cup of powdered sugar. Mix thoroughly using your hands.
- 7Serve the dal, baati, and churma hot. Optionally, soak the baati in ghee before serving for enhanced flavor.
