PANCHAMEL DAL BATI CHURMA

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.

2.       Now drain out the water and add fresh water. Pressure cook the dals till tender. Mash a little.

3.       Heat ghee, add in the cloves, bay leaf, jeera, heeng and green chillies.

4.       Stir them for a few seconds and add in the chop tomato.

5.       Saute till the tomato gets a little soft.

6.       Mix together all the dry masalas and add them to the pan.

7.       Stir the masalas a little till they start giving off nice flavour.

8.       Now add in the cooked and mashed dal.

9.       Mix, add in 1 cup water and season with salt.

Bring to a boil. If the dal is too thick add in a little more water and boil.

BATI

10.   Mix together the wheat flour, rawa, besan, salt and ghee.

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.

13.   Allow the dough to rest for 30 min.

14.   Divide into equal portions. Size a little smaller than a lime.

15.   Roll each portion into a ball in your palms, press a little in the centre with your thumb.

16.   Heat a large pot half filled with water.

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.

20.   Preheat your oven at 200˚ C.

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

26.   Pound or lightly break a few of the Batis and coarse crush them in a mixer jar.

27.   Mix the jaggery or sugar into it.

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.

30.   Liberally drizzle ghee over them.

31.   Pour the hot bubbling Panchmel dal and serve along with the Churma.

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JOWARI CHI BHAKARI / ज्वारीची भाकरी

JOWAR BHAKARI / SORGHUM FLAT BREAD /  ज्वारीची भाकरी 

INGREDIENTS

Jwariche peeth / jowar or sorghum flour	2 cups + for dusting
Warm water	As req.

METHOD:

1.       Take the flour in a bowl.

2.       Add water as required and knead to a soft smooth dough.

3.       Make sure water is a little hot but still bearable with bare hands.

4.       Divide the dough into egg sized balls.

6.       Using your fingers and the palm of your hand, pat the dough into a thin circle.

7.       You may have to keep on turning around the plate to get the dough evenly thin.

8.       Also make sure it does not stick to the bottom, so keep on dusting below.

9.       Heat a griddle / tava.

10.   Carefully pick up the flattened out dough and invert it on to the griddle.

11.   Sprinkle a little water on top and apply a thin layer of water on the top of the circle.

12.   Keep the flame low.

13.   Slowly you will see that the top has dried a little. At this point invert the circle over and increase the flame.

14.   When light spots start to appear on the lower side of the circle, pick it up and again invert it over an open flame.

15.   Slowly the bhakri will start to puff up.

16.   Remove on to a kitchen duster and continue the same way with the rest.

17.   I usually prefer tearing it up in half, and drizzling pure ghee into the pocket.

18.   Serve them hot along with zunka or pithale.

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KALYA CHANYACHI AMTI / BLACK CHICKPEAS IN GRAVY / काळ्या चण्याची आमटी

One more typically Maharashtrian amti or curry using kala chana or black or brown chickpeas.
It again pairs up well with bhakari.

The ground onion and khopra masala paste can be prepared in advance and stays good refrigerated for around 8 days.

Sharing below the links for bhakari ...

http://paripoornapaksiddhi.blogspot.com/2015/12/tandulachi-bhakri-rice-flour-flat-bread.html 

http://paripoornapaksiddhi.blogspot.in/2015/01/bajri-chi-bhakari-bajra-bhakri-pearl.html

http://paripoornapaksiddhi.blogspot.in/2016/02/jowari-chi-bhakari.html 

KALYA CHANYACHI AMTI / BLACK CHICKPEAS IN GRAVY / काळ्या चण्याची आमटी

INGREDIENTS

Kale chane / kala watana / black chickpeas	1 cup
Onion	2 nos
Garlic cloves	4 – 5 nos
Grated khopra / dry coconut	1 cup
Red chilli pdr	1 tbsp
Kala masala or garam masala pdr	½ tbsp.
Haldi	½ tsp
Salt	T.T.
Oil	2 – 3 tbsp
Sesame seeds	1 tbsp
Coriander leaves	2 – 3 sprigs

METHOD:

1.       Soak the chickpeas for 6 – 7 hours or overnight. Pressure cook till tender.

2.       Roughly chop the onion and garlic.

3.       Dry roast the coconut and grind it to a powder.

4.       Heat oil, add the til seeds.

5.       When they splutter add in the onion and garlic.

6.       Saute till the onion browns well.

7.       If you want the gravy darker the brown the onions more.

8.       Add in haldi pdr, chilli pdr and garam masala pdr and fry the masala a little.

9.       Allow the mix to cool and grind it to a paste.

10.   Add salt and the coconut and regrind it again.

11.   Transfer the ground masala paste back to the pan.

12.   Add in water as required. Adjust the gravy thickness as per your preference.

13.   Check the masalas and add them as req.

14.   Bring the gravy to a boil and tip in the chickpeas.

15.   Add in coriander leaves.

16.   Serve hot along with bhakari or boiled rice.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.