Rajsthani Dal Baati Churma thali (lunch or dinner)

Name: Rajsthani Dal Baati Churma thali (lunch or dinner)
Total time: 5400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1,½ cups mixed lentils (tur dal, mogar dal, chana dal, urad dal, photra vali); 1 teaspoon oil; 1/4 teaspoon turmeric; 1/4 teaspoon salt; 2 tablespoons oil (for tempering); 1/2 teaspoon cumin seeds; 1 pinch asafoetida; 1 dried red chili; 1 bay leaf; 2 cloves; 1 inch cinnamon; 1 onion, finely chopped; 1 green chili chopped; 1 teaspoon ginger garlic paste; 1 tomato chopped; 1 teaspoon red chili powder; 1/2 teaspoon turmeric; 1 teaspoon Salt to taste; 1/2 teaspoon garam masala; 1 teaspoon Chopped coriander as needed; 2 tablespoons oil; 1/4 teaspoon cumin; 3 cloves garlic, finely chopped; 1/2 teaspoon chili powder; 3 cups flour (wheat flour, makki flour, carom seeds, fennel seeds mixture together); 2 tbspoons of ghee melted; 1 teaspoon Salt to taste; 1/4 teaspoon baking soda; 1 cup Hot water as required (to knead the dough); 1 cup deshi ghee (to deep baati)

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#CA2025
#cookpadindia
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Rajasthani Dal Baati Churma is an authentic and delicious meal that is one the most popular dish of Rajasthani cuisine. This meal is an esteemed part of every Rajasthani household.
This 3-in-1 delicacy is a typical Rajasthani treat. A platter of sweet Churma, spicy Dal and Baati, is one such traditional combination.
Serve the Rajasthani Dal Bati Churma for a wholesome weekend lunch or even for parties with friends.

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

1 hour + 30 minutes

3 servings

For Dal :
1,½ cups mixed lentils (tur dal, mogar dal, chana dal, urad dal, photra vali)
1 teaspoonoil
1/4 teaspoonturmeric
1/4 teaspoonsalt
2 tablespoonsoil (for tempering)
1/2 teaspooncumin seeds
1 pinchasafoetida
1dried red chili
1bay leaf
2cloves
1 inchcinnamon
1onion, finely chopped
1green chili chopped
1 teaspoonginger garlic paste
1tomato chopped
1 teaspoonred chili powder
1/2 teaspoonturmeric
1 teaspoonSalt to taste
1/2 teaspoongaram masala
1 teaspoonChopped coriander as needed
For double tadka
2 tablespoonsoil
1/4 teaspooncumin
3 clovesgarlic, finely chopped
1/2 teaspoonchili powder
Bati flour
3 cupsflour (wheat flour, makki flour, carom seeds, fennel seeds mixture together)
2tbspoons of ghee melted
1 teaspoonSalt to taste
1/4 teaspoonbaking soda
1 cupHot water as required (to knead the dough)
1 cupdeshi ghee (to deep baati)
To make churma
4nos bati (prepared)
3-4 teaspoonsghee
3 tablespoonsgranulated sugar
1/4 teaspooncardamom powder
2 tablespoonschopped dry nuts
To make garlic chutney
1 bunchgarlic (12- 15 Cloves)
1 tablespoonsred chilli powder
1 teaspoonsalt
1/2 teaspoondhaniya jira powder
1 teaspoonoil
To serve - deshi ghee,garlic chutney, onion slices, green chillies and lemon

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Steps

1 hour + 30 minutes

1

First of all, wash all the dal /lentils and soak them for 30 minutes. Then add oil, salt, turmeric and water as required and boil them in a pressure cooker for 3 to 4 whistles.
2

Now heat oil in a pan, add the ingredients of the tempering, sauté the onion, green chillies, ginger paste and tomato alternately.
3

Now add all the spices, salt, sauté them and add 2 cups of water. When it boils for a while, add the cooked dal and mix well. Cook in such a way that the dal remains slightly thick.
4

Now keep the flour for the baati slightly coarse. Sift it, add ghee, salt and baking soda to it and knead it with warm water to make a stiff dough.
5

Now make lemon size round balls from the dough and make vertical and horizontal cuts in them. Now, Add salt to a thick-bottomed pan, heat it and place the baati balls on a rack and roast them on both sides. It takes about 30 minutes.
6

Once the baati are cooked, immediately dip them one by one in ghee and remove them. For the churma, grind the 4 baatis into coarse powder and add sugar, ghee, cardamom and dry nuts to it and mix. Churma is ready. To make garlic chutney add garlic cloves and other ingredients into a mortal and grind with pestle.
7

Now prepare tadka (double vaghar) and add on top of the dal. Rajasthani Dal Baati Churma is ready. Serve hot with garlic chutney, onion slices, and with melted ghee.