Famous Rajasthani Recipe:Dal, Baati, Churma

Dal Baati Churma is the most popular item in Rajasthani cuisine. Dal is cooked with lentils, baati is a wheat flour ball which is baked in Tandoor, and churma is coarsely ground wheat crushed and cooked with ghee and sugar and then make it sweetened.

Famous Rajasthani Recipe:

How to make Dal:

Ingredients:
1 cup chana daal,
7 cup water,
1 tea spoon salt,
1/4 tea spoon cayenne,
1/4 tea spoon turmeric powder,
1/4 tea spoon cumin,
1/4 tea spoon coriander powder,
1 table spoon vegetable oil,
1 chopped garlic clove.

Preparation:
1. Soak the chana daal in water for 2-3 hours then wash and drain.
2. Take vegetable oil in a pan and heat until cumin and chopped garlic clove harkened.
3. Then add the watery mixture of cayenne, turmeric powder, coriander powder in oil.
4. Add the chana dal, cover the pan and simmer over high flame for 30 min.
5. Stir well and allow simmer uncovered.
6. Now Dal is ready to serve with Baati and Churma.

How to make Baati:

Ingredients:
2 cup wheat flour,
1 table spoon semolina,
2 table spoon ghee,
Salt for taste.

Preparation:
1. Mix the flour, semolina, salt and ghee.
2. Pleach (tat) very stiff dough with warm water.
3. Shape in ball the size of a table tennis ball.
4. Roast the balls on low heat till the outer cover is brown and crusty.
5. Break open pour some fresh ghee on the halves.
6. Serve with Dal.

How to make Churma:

Ingredients:
Coarse wheat flour2 cup,
Ghee for greasing 3/4 cup,
Ghee for frying as required,
Boora (sugar) 1 cup,
Chopped dry fruits (mixed) 1/4 cup,
Maawa 3/4 cup,
Cardamom powder 1 tea spoon

Preparation:
1. At first put semolina and ghee in flour and mash it well with both hands.
2. Then pleach (tat) it very stiff in low water content.
3. Then make big size balls of dough (size three times of tennis ball).
4. Roast the balls on low heat till the outer cover is brown and crusty.
5. Then chop with hand to break them into crumbs.
6. Add ghee, maawa and mash it then add Boora (sugar).
7. Now mix chopped dry fruits and serve.

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