I find this daal baati churma is one of the simplest meals which has a significant amount of all three major nutrients carbs (wheat flour), protein (daal/lentils) and fat (ghee/clarified butter). If you serve this meal with a bowl of simple Indian salad (prepared with fresh cucumber, onion, carrot, radish, beetroot, tomato, lemon juice, black salt etc) then it will become a perfect meal. That is why nowadays I often prefer this for my dinner. This Rajasthani daal baati churma meal made my last weekend special.
I love to prepare daal with mixed lentils. So I took masoor dal, moong dal, toor dal, chana dal, urad dal. Toor dal is called arhar dal in Bengal and urad dal is called kolai dal (with skin) and biulir dal (without its skin). Kolai dal is used to prepare dal makhani and Bengali style tadka dal too. As skin is there so it looks dark in color when it is cooked. Urad dal without skin which is called biulir dal is very popular in West Bengal. Most people enjoy this biulir dal & chawal (rice) with delcious Bengali dish aloo posto.
Though there are many other versions of daal preparation are there in India. But I find this Rajasthani style mixed dal preparation best. I did not even use onion here. But instead of onion, I added garlic what makes taste of daal tastier. Actually, you will definitely get a strong flavor of garlic in almost every kind of Rajasthani style daal. Did you notice this too? I prepared my baati also simpler way and that too with minimum ingredients. But the taste was superb. Churma was easier than but because I converted baati into churma by adding more ghee & sugar and ofcourse dry fruits. But I did not add almond instead of that I added cashew nuts and kishmish (raisins). It took hardly 40 minutes and my weekend special Rajasthani style daal baati churma was ready.
Daal baati churma recipe
- 1 cup mixed lentils (masoor, moong, toor, chana, urad dal all same quantity)
- 1 large tomato, finely chopped into small pieces
- 6 garlic cloves, cut into thin slices
- 3 green chilies, cut into pieces
- 1 teaspoon red chili powder
- 2 teaspoons turmeric powder
- 2 teaspoons of whole cumin (jeera)
- Pinches of asafoetida/hing
- Handful finely chopped fresh coriander leaves
- 1 table spoons ghee
- Salt as needed
- 2 cups water
- 2 cups wheat flour
- 2 teaspoons ghee
- Pinches of salt
- Water as needed to make dough
- 2 baked bati
- ½ table spoon ghee
- 1.5 table spoon sugar powder
- 1 handful dry fruits of your choice (almonds, cashew nuts, kishmish etc)
- Take all lentils into a pressure cooker, pour 2 cups of water and pressure cook till 4 whistles
- Heat ghee in a cooking pot/kadai, then add whole cumin, finely chopped garlic, green chilies, red chilli powder, turmeric powder, asafoetida (hing) and saute for next 2-3 minutes
- Now pour boiled mixed lentils with water and stir
- Then salt salt and more turmeric powder and add chopped tomatoes
- Now cook lentils/daal for next 10 minutes, add water if needed
- Finally switch off flame and add fresh coriander leaves and mix properly
- Take whole wheat flour in a pot and add ghee and little water and knead to make soft dough
- Make small balls with that dough and bake on gas-oven over low flame or in microwave oven or OTG. Bake till upper side golden color
- Then take baati in a plate and pour ghee on the top and allow it spread all over the baati
- Keep two baati separately for making churma, do not pour ghee on those baatis.
- Grind those two baati in a mixie
- Now heat ghee in a cooking pan and add those crushed baati (churma) and fry in that pan with ghee
- Then add cashew nuts and stir till next 2 minutes over low flame
- Now take churma in a bowl and add kishmish and sugar (powder) and mix
- Finally serve baati with daal along with churma
So do you like Rajasthani food then you should definitely try this daal baati churma too. It is delicious and very easy to make.