Dal Bati Churma - Traditional Food of Rajasthan

Here is a simple recipe for dal bati churma:

For Dal:

• 1 cup split pigeon peas (toor dal)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin seeds
• Salt, to taste
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp asafoetida
• 5-6 curry leaves
• 1 green chili, chopped
• 1 medium-sized tomato, chopped
• 2 cups water

For Bati:

• 2 cups wheat flour
• 2 tbsp ghee
• 1 tsp salt
• 1 tsp cumin seeds
• 1 tsp carom seeds (ajwain)
• Lukewarm water, as needed

For Churma:

• 2 cups crushed bati
• 1 cup ghee
• 1 cup powdered sugar
• 2 tbsp milk
• 2 tbsp almonds, chopped
• 2 tbsp cashews, chopped

Instructions:

1. Rinse the dal and add it to a pressure cooker along with turmeric, red chili powder, coriander powder, cumin seeds, and salt. Add 2 cups of water and cook until soft and tender.

2. In a separate pan, heat ghee and add cumin seeds, mustard seeds, asafoetida, curry leaves, green chili, and tomato. Cook until the tomato is soft and mushy.

3. Add the cooked dal to the pan and mix well. Simmer for 5 minutes and remove from heat.

4. To make the bati, mix together wheat flour, ghee, salt, cumin seeds, carom seeds, and enough lukewarm water to form a soft dough. Divide the dough into equal portions and shape into round balls.

5. Bake the batis in a preheated oven at 200°C for 20 minutes, or until golden brown and crisp.

6. To make the churma, mix together crushed bati, ghee, powdered sugar, milk, almonds, and cashews.

7. Serve the dal with hot batis and sweet churma on the side.

Enjoy your homemade dal bati churma.