Dal-Bati-Churma is a complete one dish and very popular Rajasthan, India. Traditional way to serve it is to first squash the Bati then pouring the pure Ghee on the top of it. It is served with the yellow color daal (lentils) and spicy garlic chutney. It is commonly served at all festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan.
Bati recipe is taken from Taral dalal Food site as per instruction of Bati ingredients only. But for dal and churma, I prefer to use my mom's style of cooking. As traditional Bati is prepared in tandoor but I prefer to boil first and then fry in oil till to golden. For boiling this bati, you can use steamer too. Personally prefer to make churma through parathas with sugar and cardamom for flavourful churma. You can add ground nuts in this while making ladoo of churma’s.
As per ICC, Indian Cooking Challenge hosted by Srivalli, chooses very famous meal “Dal Bati aur Churma- A complete meal from Guajarati & Marwari Cuisine which suggest by PJ.
Preparation time: 30-40 Minutes
Cooking time: More than one hour
Servings: 4 Persons
For Panchmel Dal
2 Tbsp. Split Green Gram/ Chilke wali Moong
2 Tbsp. Bengal Gram (Split)/ Chana Dal
2 Tbsp. Split Red Lentil (Skinless)/ Lal Masoor
2 Tbsp. Split Red Gram/ Tuvar Dal
1 Tbsp. Split Black Gram/ Kali Urad
1 Large Onion, Chopped
1 Large Tomato, Chopped
1 Green Chili, Chopped
2 Small Bay Leaves/ Tej Patta
3 Cloves/ Lung
2-3 Whole Dried Red Chilis
1 Tsp. Cumin Seeds/ Jeera
Pinch of Asafoetida/ Hing
2 Tbsp. Clarifying Butter/ Desi Ghee
Salt to taste/ Namak
1 Tsp. Turmeric Powder/ Haldi
1 Tbsp. Coriander Powder/ Daniya
1 Tsp. Red Chili Powder/ Lal mirch
1 Tsp. Raw Mango Powder/ Amchoor
Green Coriander, Chopped
For Bati/ Bafla
1 1/3 Cup Whole Wheat Flour/ Gehun ka atta
2/3 Cup Semolina/ Sooji
3 Tbsp. Bengal Gram Flour/ Besan
1/3 Cup Clarifying Butter/ Desi Ghee
1 Tsp. Carom Seeds/ Ajwain
Salt to taste
Enough water for kneading
Refined Oil/ Ghee for frying
1 Cup Wheat Flour (Prepare chapati Dough)
1/2 Cup Melted Clarifying Butter/ Desi Ghee
1 Tsp. Cardamom Powder/ Elachi Powder
1/2 Cup Powdered Sugar
Ground Nuts (optional)
Direction & Pictorial
For Panchmel Dal
Wash and soak all gram and lentils in water for 10-15 minutes. Cook in pressure cooker with 4 Cup water and salt on high flame till to 3-4 whistles.
Heat the clarifying butter into pan. Add cloves, bay leaves, asafoetida, cumin and whole red chili. When they start splutter, add onion and green chili and sauté till to translucent.
Add chopped tomato and again cook till to soft and mashy. Mix spices in 1 cup water except raw mango water. Add this mixture in to pan and cook again for 5 minutes.
Add raw mango powder and lentil mixture into pan. Adjust salt as per taste. Garnish with little more ghee and chopped green coriander. Serve hot dal with bati and churma.
For Bati/ Bafla
Combine wheat flour, semolina, Bengal gram and salt together and sieve. Add melted clarifying butter and mix with fingertips as a crumbs form. Add carom seeds and enough water for stiff dough.
Cover with wet muslin clothe and keep aside for 20 Minutes. Divide the dough into 10 equal portions and give shape of proper ball.
Heat the 1 Litre water in heavy bottom vessel. Place each portion one by one in vessal and boil for 15 minutes till to balls start floating on surface. Now drain the balls and keep aside for 10 minutes to cool.
Heat the enough oil or ghee in wok on high flame. Fry these balls in small batch of four in one time till to little golden on low flame. Drain and serve this hot bati with panchmel dal.
Knead dough as chapatti dough. Make 2-3 Paratha with this dough. Roll this paratha with rolling pin till to soft and mashy, it takes so hard work. Add mashy paratha with cardamom powder and powdered sugar in bowl and knead well again till to soft dough. Add ground nuts if you like. Divide the Sweet dough into equal portion and you can give the shape of Laddoo (balll Sized).
Submit this recipe with following events:
Indian Cooking Challenge event hosted by Srivalli