Dal Bati recipe|Rajasthani Dal Bati Churma Recipe

Name: Dal Bati recipe|Rajasthani Dal Bati Churma Recipe
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Bati; 1 cup coarse whole wheat flour (jada gehu ka aata); 1/2 cup sooji; 2 tbsp besan; 1/2 cup milk; 4 tbsp melted ghee; 1/4 tsp carom seeds; 1 tsp fennel seeds; As Per Taste Salt; As Required Ghee for deep frying; For Dal; 5 tbsp tuvar dal; 5 tbsp chana dal; 5 tbsp green moong dal; 1 tbsp urad dal; 3 tbsp ghee; 3 cloves; 1 bay leaf; 1 tsp cumin seeds; 2 green chilli; 1 pinch asafoetida; 1 tsp garlic paste; 1/2 cup finely chopped onion; 1/2 cup finely chopped tomato; 1 tsp coriander powder; 1/2 tsp haldi; 1 tbsp red chilli powder; 1/2 tsp garam masala; 1 tbsp finely chopped coriander

Priya Jain @cook_37329715

Dal, Bati Churma is one of the traditional and ancient regional Indian cuisines. It is also popular in the U.P. and M.P. within Malwa regions.

Priya Jain @cook_37329715

Dal, Bati Churma is one of the traditional and ancient regional Indian cuisines. It is also popular in the U.P. and M.P. within Malwa regions.

Saved

Ingredients

1 hour

4 servings

For Bati
1 cup coarse whole wheat flour (jada gehu ka aata)
1/2 cupsooji
2 tbspbesan
1/2 cupmilk
4 tbspmelted ghee
1/4 tspcarom seeds
1 tspfennel seeds
As Per TasteSalt
As RequiredGhee for deep frying
For Dal
5 tbsp tuvar dal
5 tbspchana dal
5 tbspgreen moong dal
1 tbspurad dal
3 tbspghee
3cloves
1bay leaf
1 tspcumin seeds
2green chilli
1 pinchasafoetida
1 tspgarlic paste
1/2 cupfinely chopped onion
1/2 cupfinely chopped tomato
1 tspcoriander powder
1/2 tsphaldi
1 tbspred chilli powder
1/2 tspgaram masala
1 tbspfinely chopped coriander

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Steps

1 hour

1

Combine all ingredients in a deep bowl and knead into a semi-stiff dough.
2

Divide the dough into 8 equal portions and shape each portion into an even-sized round.
3

Flatten the rounds, and make a small indentation in the center of the batis using your thumb. Keep aside.
4

Boil enough water in a nonstick Kadai, add all the batis into boiling water and cook on high flame for 20 minutes while turning them occasionally. Drain and allows them to cool completely.
5

Take one bati and cut it into four parts. Same process for all bati.
6

Heat the ghee in deep nonstick Kadai add 6 pieces at a time and deep fry till they turn golden brown in colour from all sides.
7

Repeat this process in batches till all batis are fried this way.
8

Clean and washes the dals, combine the dals, 4 cups of water, and salt in the pressure cooker, and take 3 whistles.
9

Allow the cooker to cool before opening the lid. Do not drain the water and keep it aside.
10

In a Kadai heat ghee, add bay leaf, cloves, cumin seeds, green chili, and hing and saute for a few seconds on medium flame.
11

When the seeds crackle adds the garlic paste, and onions and saute for 2 minutes.
12

Add tomato, haldi, chili powder, coriander powder, and garam masala, mix well, and stir occasionally at medium flame.
13

Add cooked dal (along with the water), add a little salt, mix well and saute for 3-4 minutes while stirring occasionally.
14

Add the coriander and mix well.
15

Arrange 6 pieces on a serving dish, break them into pieces and pour melted ghee evenly over it. Pour 1/4 cup dal evenly over it with some salad, lemon, and chutney.