Dal Baati Churma

The best bit about dal baati churma, the churma, was apparently an accidental invention. From the Guhilot clan of the Mewars, a cook mistakenly poured sugarcane juice onto some baatis. Of course, this led to the baatis becoming softer and soggier. This came to be the desired state, as the Guhilot women wanted to keep the baatis softer until the men returned home, and so, they began dunking the rather tough dough balls into a mixture of water and jaggery or sugarcane. Eventually, as the baati remained moist, it may have begun to fall apart into what we now know as churma. With time, locals added cardamom or any other spice or sweetener they desired.

Here's the menu for the dish.

Ingredients :

For Dal

•1 cup mixed lentils (toor dal, chana dal, •moong dal, urad dal, masoor dal)

•1 large tomato, chopped

•1 large onion, chopped

•2 green chilies, chopped

•1 tablespoon ginger-garlic paste

•1/2 teaspoon turmeric powder

•1 teaspoon red chili powder

•1 teaspoon coriander powder

•1/2 teaspoon garam masala

•1/2 teaspoon cumin seeds

•2-3 dried red chilies

•2-3 cloves

•1 bay leaf

•2 tablespoons ghee

•Salt to taste

•Fresh coriander leaves, chopped (for garnish)

For Bati

•2 cups whole wheat flour

•1/2 cup semolina (sooji)

•1/2 cup ghee

•1/2 teaspoon carom seeds (ajwain)

•1/2 teaspoon baking powder

•Salt to taste

•Water (as needed for kneading)

For Churma

•1 cup whole wheat flour

•2 tablespoons semolina (sooji)

•1/2 cup ghee

•1/2 cup powdered sugar or jaggery

•1/4 teaspoon cardamom powder

•2 tablespoons chopped nuts (almonds, cashews, pistachios)

Instructions :

Making Dal

1. Wash the mixed lentils thoroughly and soak them in water for 30 minutes. Drain and set aside.

2. In a pressure cooker, heat 1 tablespoon ghee. Add cumin seeds, dried red chilies, cloves, and bay leaf. Sauté for a few seconds until fragrant.

3. Add chopped onions and sauté until golden brown.

4. Add ginger-garlic paste and green chilies. Cook for a minute.

5. Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until tomatoes are soft and the oil separates.

6. Add the soaked lentils and salt. Mix well and add about 3 cups of water.

7. Close the pressure cooker lid and cook for 3-4 whistles on medium heat.

8. Once the pressure releases, open the lid and mash the dal slightly. Add garam masala and simmer for another 5 minutes.

9. In a small pan, heat the remaining ghee and add it to the dal. Garnish with fresh coriander leaves.

Making Bati

1. In a large bowl, mix whole wheat flour, semolina, carom seeds, baking powder, and salt.

2. Add ghee and rub it into the flour mixture until it resembles breadcrumbs.

3. Add water little by little and knead into a stiff dough.

4. Divide the dough into equal-sized balls and shape them into rounds.

5. Preheat the oven to 180°C . Place the dough balls on a baking tray.

6. Bake for 20-25 minutes or until golden brown, turning them occasionally to ensure even baking.

7. Once baked, dip each bati in melted ghee.

Making Churma

1. In a bowl, mix whole wheat flour and semolina. Add ghee and mix well.

2. Add water little by little and knead into a stiff dough.

3. Divide the dough into small balls and flatten them slightly.

4. Deep fry the dough balls in hot ghee or oil until golden brown and crisp.

5. Drain on paper towels and let them cool.

6. Once cooled, grind the fried dough balls into a coarse powder.

7. Add powdered sugar or jaggery, cardamom powder, and chopped nuts. Mix well.