reposting for the event flavour of rajasthan Dal Bati Churma goes back a long way. “Being a desert state, the people of Rajasthan used to make food that could be preserved for longer periods of time. In many foods, ghee is used as a preservative as it is used in Dal Bati Churma. People also had to cover large distances and so it became important to make a meal that was strengthening and sustaining at the same time,” A meal in itself, Dal Bati Churma has good proportions of protein (dal), carbohydrate (wheat and vegetables) and fats. It is also similar to litti, a Bihari dish.
Wheat flour - 2 cups
Ghee - 4 tbsp
Toor Dal - 1/2 cup
Urad Dal - 1/2 cup
Chana Dal - 1/4 cup Moong (yellow) - 1/4 cup Masoor dal (Red Dal) - 1/4 cup
Mix 2 tbsp ghee, salt and fennel seeds in wheat flour and knead it to a soft dough. Make small balls.
Boil water in a deep pan and put the balls into the water. After 15 - 2- minutes, when bati balls are cooked, strain water and keep it aside for cooling. Cut bati into two halves. It will look like this:
Bati boiled and cut
After it cools down, deep fry bati peices in oil till golden brown. Bati is ready.
Bati after frying
Method for Dal
Soak all pulses for 1 hour in water and pressure cook it till it is done (approx. 10 - 15 minutes). Heat ghee in a pan and add cumin seeds. When it crackles, add onion. After 5 minutes, add ginger, tomato, red chilly powder and fry till ghee is separated. Mix with dal and stir well. Add garam masala in the end.
Dip bati in hot ghee before serving.
Bati dipped in ghee
Dal Bati is now ready to eat... Serve it hot and enjoy. This can be enjoyed as a meal or side dish.