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.
Ingredients:
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.
Ingredients:
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
Moong (yellow) - 1/4 cup
Masoor dal (Red Dal) - 1/4 cup
onion - 2 medium, chopped
Tamato - 2, chopped
Ginger - 1 inch peice, finely chopped
Fennel seeds - 2 tbsp
Fennel seeds - 2 tbsp
Turmeric powder - 1/2 tsp
Red Chilly Powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Garam masala - 1/4 tsp
Salt to taste
Cooking Oil for frying
Method for Bati
Mix 2 tbsp ghee, salt and fennel seeds in wheat flour and knead it to a soft dough. Make small balls.
Bati 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:
Method for Dal
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.
Dal Bati.... Yummy |
I love daal bati..this is looking mouthwatering:)
ReplyDeletethanx a lot for sharing Santoshji!!
this is a new dish to me..looks yummy...
ReplyDeletewow i was searching for this authentic dish ...yummy ...dal bati looks super delicious ...thanks for sharing dear
ReplyDeleteSatya
http://www.superyummyrecipes.com
One of my favourite dish! I must make it again :-) Yumm!!!!
ReplyDeletelooks delicious
ReplyDeleteI simply love this traditional dish....Thanks for sharing ...looks delicious
ReplyDeleteDeepa
Hamaree Rasoi
HI
ReplyDeleteI love this one!! It looks delicious. Thanks for sharing it.
Bookmarked for my collection.
Sounds interesting and rich
ReplyDeleteI love the daal bati and loved the baked version. I must try the fried version sometime.
ReplyDeleteFOODELICIOUS
This is so new to me!!! Bookmarking it!!! thanks for sending it to CMT!!!!
ReplyDeleteNew to me but looks inviting and yummy!
ReplyDeleteAmiga,
ReplyDeleteNão consigo postar comentários nos blogs de vários amigos.
Somente como "Anonymous"... Que chato!!!
Toda vez que venho no seu blog saio com água na boca... o colorido dos seus pratos é fantástico... aguça o apepite.
Bom fim de semana!
Beijinhos.
magiadaines.blogspot.com
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°º✿Brasil
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delicious dal baati! the whole platter looks very inviting!
ReplyDeleteLooks inviting and tempting. A very traditional dish. Luv it.
ReplyDeleteWonderful dish. Looks fabulous and mouth watering.
ReplyDeleteNever made fried bati.. will try soon
ReplyDeletefollowed u dear :
Nupur