Dal Bati and Churma is an extremely popular Rajasthani delicacy. If you visit any Rajasthani home they are bound to feed it to you.
It is a combination of 3 components. Panchamel dal made from a mixture of 5 different lentils / pulses, Bati made from wheat flour and Churma, a sweeter version made from the batis which is made with the crushed bati's mixed along with jaggery served as a dessert.
Rajasthan has extreme temperatures of heat and cold, probably thats why they use a lot of ghee / clarified butter in their diet to endure and battle the climate extremes. But that's my guess anyway.
As a kid my friend Shweta's grandmother used to stay on the same floor of my building. When ever she would come visiting her granny, there were many occasions when we used to lunch together at her place. So delicacies like dal bati churma, gatte ki sabzi are etched deep in memory associated with those fun times spend together.
So here is Dal Bati Churma .. close to my heart, my childhood favourite.... Gatte ki Sabzi will follow soon ...
PANCHAMEL DAL BATI CHURMA
INGREDIENTS
PANCHAMEL DAL
|
|
Chana dal / split Bengal gram
|
¼ cup
|
Moong dal with skin / split
green cgam
|
¼ cup
|
Whole Moong beans / whole green
gram
|
¼ cup
|
Tur dal / split pigeon pea
|
¼ cup
|
Urad dal / split black gram
|
2 tbsp
|
Jeera / cumin seeds
|
1 tsp
|
Green chillies slit
|
2 – 3 nos
|
Bay leaf
|
2 nos
|
Lavang / Cloves
|
2 – 3 nos
|
Tomato chopped
|
1 no large
|
Ghee / clarified butter
|
2 – 3 tbsp
|
Haldi / turmeric pdr
|
½ tsp
|
Heeng / asafetida
|
½ tsp
|
Red chilli pdr
|
1 tsp
|
Dhania pdr / coriander pdr
|
1 tsp
|
Garam masala pdr
|
½ tsp
|
Amchoor pdr / dry mango pdr
|
½ - ¾ tsp
|
Salt
|
T.T.
|
Coriander leaves
|
For garnish
|
BATI
|
|
Wheat flour
|
1 cup
|
Rawa / semolina
|
¼ cup
|
Besan / chickpea flour
|
2 tbsp
|
Salt
|
T.T.
|
Ghee / clarified butter
|
3 – 4 tbsp
|
CHURMA / CHOORMA
|
|
Prepared bati’s
|
4 - 5 nos
|
Grated jaggery or powdered
sugar
|
2 – 3 tbsp
|
METHOD:
PANCHAMEL DAL
1.
Mix all the dals together. Wash them well and
soak them in water for 2 – 3 hours.
4.
Stir them for a few seconds and add in the chop
tomato.
11.
Rub the ghee in till it forms a bread crumb like
consistency and clamps together when pressed in your hand.
12.
Add water little at a time and knead to a hard
dough.
17.
When the water boils, drop in the prepared
batis.
18.
Stir them around so that they do not stick at
the bottom and cook them on a high heat for 15 – 20 min.
19.
Remove them with a slotted spoon and allow to
drain.
21.
Grease your baking tray with ghee. Arrange the
batis on it and drizzle a little ghee over them.
22.
Bake them at 200˚ C for 15 – 20 min.
23.
Turn them over after 10 min and make sure both
the sides turn a golden brown.
24.
You can omit the steps where the batis are
dropped in boiling water and bake them directly in the oven.
25.
But you will have to reduce the temperature a little
and cook them for longer for the batis to be cooked inside.
CHURMA
28.
You can increase or reduce the amount of
sweetness as per taste.
ASSEMBLING
29.
In a bowl, break few of the Bati’s into pieces.
31.
Pour the hot bubbling Panchmel dal and serve
along with the Churma.
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