Rajasthani Dal Bati Churma Recipe | Dhaba Style recipe

Name: Rajasthani Dal Bati Churma Recipe | Dhaba Style recipe
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cup Wheat Flour (2 cups Whole Wheat Flour (or a combination of flours)); 1 cup Semolina (1 cup Sooji (Semolina/ Rava)); ½ cup Clarified Butter (1/2 cup Ghee + 1 teaspoon Ghee); 1 tsp Ajwain (1 teaspoon Ajwain (Carom seeds)); 1 tsp Baking Powder (1 teaspoon Baking powder); 0 pieces Table Salt (Salt to taste); ¼ cup Jaggery (1/4 cup Jaggery for churma); ¼ cup Green Moong Dal (1/4 cup Green Moong Dal (Split)); ¼ cup Black Urad Dal (1/4 cup Black Urad Dal (Split)); ¼ cup Chana Dal (1/4 cup Chana dal (Bengal Gram Dal)); 1 piece Yellow Onion (1 Onion finely chopped); 1 piece Ginger (1 inch Ginger finely chopped); 1 piece Green Chili (1 Green Chilli slit); 3 cloves Garlic (3 clove Garlic finely chopped); 1 piece Tomato (1 Tomato finely chopped); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 5 sprig Cilantro (5 sprig Coriander (Dhania) Leaves chopped); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 2 pieces Dried Red Chili (2 Dry Red Chillies halved)

Rajasthani Dal Bati Churma Recipe | Dhaba Style recipe - Dal Recipes (Indian)

100 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Wheat Flour2 cup · 2 cups Whole Wheat Flour (or a combination of flours)
Semolina1 cup · 1 cup Sooji (Semolina/ Rava)
Clarified Butter½ cup · 1/2 cup Ghee + 1 teaspoon Ghee
Ajwain1 tsp · 1 teaspoon Ajwain (Carom seeds)
Baking Powder1 tsp · 1 teaspoon Baking powder
Table Salt0 pieces · Salt to taste
Jaggery¼ cup · 1/4 cup Jaggery for churma
Green Moong Dal¼ cup · 1/4 cup Green Moong Dal (Split)
Black Urad Dal¼ cup · 1/4 cup Black Urad Dal (Split)
Chana Dal¼ cup · 1/4 cup Chana dal (Bengal Gram Dal)
Yellow Onion1 piece · 1 Onion finely chopped
Ginger1 piece · 1 inch Ginger finely chopped
Green Chili1 piece · 1 Green Chilli slit
Garlic3 cloves · 3 clove Garlic finely chopped
Tomato1 piece · 1 Tomato finely chopped
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Cilantro5 sprig · 5 sprig Coriander (Dhania) Leaves chopped
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Dried Red Chili2 pieces · 2 Dry Red Chillies halved

Make it mine in the app

Steps

1To begin making the Dal Baati Churma Recipe, we will first making the bati.
2Combine all the ingredients for the Bati together, except the jaggery until well combined. Add water to combine it well and make a smooth and yet stiff dough. Leave the bati dough aside for 20 minutes so it rests and becomes fluffy with the baking powder that we added.
3Once the baat dough is well rested, knead again for a few minutes.
4Divide the dough in large lemon size portions (about 12 to 15 of them). Preheat the oven to 180 C and bake the bati in the oven for about 20 to 30 minutes until browned on both sides.
5Make sure to keep turning the baatis around, until it is browned from all sides. The batis will tend to crack from the top while it is baking and that's completely natural.
6Once the batis are golden brown in color from all sides, remove them from the oven.
7For the churma, I usually make it from the same baked bati balls. Take 3 to 4 of them, crush them and combine them with jaggery in a mixer to make a coarse powder. And that's it, churma is ready. The salt from the batis does not overwhelm the taste and tastes perfectly fine.
8The next step is to make the dal for the dal bati.
9To make the dal, add all the ingredients into the pressure cooker, except the ingredients for the tadka
10Add 2-1-/2 cups of water and pressure-cook the dal for two to three whistles. After two whistles, turn the heat to low and simmer for 10 minutes and turn off the heat.
11Once the pressure is released completely, open the cooker and your dal is ready. Check the salt and spices and adjust to suit your taste. Transfer the dal to a serving bowl.
12The next step is to make the tadka. Heat ghee in a small pan, add the cumin seeds and red chilies. Allow them to roast and crackle. Once done, turn off the heat and pour the seasoning over the dal and serve with the hot baatis.
13Serving baatis are usually done in individual portions and bowls.
14In a small serving bowl, add 2 batis, lightly crush them, drizzle some ghee over the baked baatis. Pour the dal over the baked baatis and serve. I personally like to add the churma over the baatis as well to give it a sweet touch and a delicious taste as well.
15Serve the Rajasthani Dal Bati Churma for a wholesome weekend lunch or even for parties with friends.