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DAL BAATI CHURMA |
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Rajasthani
food is incomplete without the mention of the famed
Dal-Baati-Churma. What started as a picnic food has become a
distinctive cuisine of the State. It consists of baatis or
flaky round breads baked over firewood or over kandas (i.e.
cow dung cakes) as done in villages. Baatis can be baked in
a gas tandoor or an electric oven as well. Bafla or steamed
baatis are also very popular.
But one thing common for baatis, irrespective of their
cooking technique is that they are always served dipped in
ghee accompanied with panchmel or panch kutti dal and churma.
The dal is cooked with ghee, the masalas in the dal are
fried in ghee and more ghee is mixed into the dal before
serving.
Often a large batch of baatis is made and part of the dough
is left unsalted. This unsalted dough then shaped into
rounds and deep fried in ghee. Later these deep fried baatis
are crushed and sugar or jaggery is mixed into them to make
a sweet dessert- churma.
The three together, simple though they sound, make a very
filling meal.
No Rajasthani festive or wedding menu is complete without
this popular recipe.
Cooking Time : 1hour
Preparation Time : 20 mins.
Serves 5. |
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For the panchmel dal |
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1/3 cup split Bengal gram (chana
dal)
1/3 cup toovar (arhar) dal
1/3 cup green moong dal (split green gram)
1 tablespoon urad dal (split black lentils)
1 tablespoon whole moong (whole green gram)
3 teaspoons chilli powder
1/4 teaspoon turmeric powder (haldi)
1 teaspoon coriander (dhania) powder
1/2 teaspoon garam masala
3 cloves
2 bay leaves
1 teaspoon cumin seeds (jeera)
2 green chillies, slit
a pinch asafoetida (hing)
2 teaspoons amchur (dry mango powder)
2 teaspoons tamarind (imli) pulp
3 tablespoons ghee
salt to taste |
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For the baatis (for
10 baatis) |
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1 cup whole wheat flour (gehun ka
atta)
1/2 cup semolina (rawa)
2 tablespoons Bengal gram flour (besan)
8 tablespoons milk
4 tablespoons melted ghee
salt to taste |
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For serving |
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melted ghee |
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