Today I bring to you the special preparation of Rajasthan (dharti dhoraan ree or Land of the sand dunes). This large state in the west of the Indian subcontinent has a unique cuisine of its own. Its capital happens to be my hometown and thus this dish of dal- bati brings back the memories of the scant rainy season or the cool season of September to mid October (just preceding the teeth chattering winters) when it was best enjoyed. It also brings warmth and joyous laughter back with the whole family seated together enjoying the hearty meal.
Rajasthani's do not skimp on their favorite ghee/clarified butter especially while serving to guests. I've tried using less, but there is really no limit to how much you can add on the top of a bati or dal.
DAL BAATI & CHOORMA (CHURMA)
For Dal
Ingredients:
Urad dal-100 gm
Moong dhuli dal-50 gm
Chana dal- 50 gm
Ghee (clarified butter) - 2 tbsp
Heeng (asafoetida)- 1-2 pinch
Jeera (cumin seeds)- 1 tsp
Haldi (turmeric powder) - 1/2 tsp
Lal mirch (Red chilli powder)- 1/2 tsp
Garam masaala- 1/2 tsp
Dhaniya powder (coriander seeds powder)- 1 & 1/2 tsp
Tomatoes- 3
Green chili-2, chopped
Ginger- 1" piece
Method
1. Wash thoroughly and soak all the dals together for 1-2 hours. You can soak it for longer also.
2. Grind tomatoes, green chillies and ginger togehter
3. Take dal in a pressure cooker, add salt, haldi and twice the water. Put on high flame to cook.
4.After 1-2 whistles, lower the heat and continue to cook till done.
5.The cooked dal should not be total mush, it should hold some shape and should be easily pressed by fingertips.
6.Heat ghee in a khadhai/wok, add cumin seeds and heeng. When they sizzle then add dhaniya powder and pour the tomato mixture in it. Add lal mirch and cook until the ghee is left on the sides. Now add garam masaala and stir.
7. Pour the boiled dal on this mixture. Stir and check the salt. Add more if required.
8. Serve hot with batis
For Bati
Ingredients
Wheat flour- 400 gm
Semolina/rava/suji- 100 gm
Melted Ghee (clarified butter) - 100 gm
Jeera (cumin seeds)- 1 tsp
Ajwain (carom seeds)-1 tsp
Baking powder- 1/2 tsp
Salt to taste
Method
1. Mix all the ingredients in a mixing bowl.
2. Add a little lukewarm water and make hard dough (like that of poori). Don't make it very hard.
3. Cover and keep for 1/2 hour.
4. Pre-heat the oven to 250 degree centigrade.
5. Make round medium sized dough balls.Keep them on a baking tray.
6. Place tray on the medium rack for 25-30 min. Turn baati every 5-7 min.
7. Take out from the oven and pour some more melted ghee (optional) before serving.
The traditional choorma recipe calls for more ingredients like almonds, raisins, pistachios etc. and more ghee too. It involves both roasting and frying the dough. I however have restrained from making it too 'fatty'. Fortunately, I got a result similar to the original (I thank my mom for the improvisation tip). Also, since I did not have Gur/ jaggary or Bhura/ a variety of ground sugar, I used brown sugar I had.
For Choorma
Ingredients:
Wheat flour- 400 gm
Semolina/rava/suji- 100 gm
Melted Ghee (clarified butter) - 200 gm
Elaichi (cardamom)- ground, 1 tsp
Brown Sugar - 400 gm (one can adjust for taste)
Method
1. Mix all the ingredients in a mixing bowl.
2. Add a little lukewarm water and make soft dough.
3. Pre-heat the oven to 250 degree centigrade.
4. Make medium sized flattened dough balls.Keep them on a baking tray.
5. Place tray on the medium rack for 25 min. Turn flat pieces every 5-7 min.
6. When they are roasted well. They should not be too dry.
7. Let then cool a bit, till you are able to handle them with your hands.
8. Break them into small pieces, alternatively grind in a food processor till powdered.
9. Add Sugar & ground elaichi and mix well.
10. Sieve though a mesh for same granule size and better texture.
11. Serve on side with dal bati.
Note: I make the dough for both bati and choorma and keep them in seperate baking trays in the oven, since I bake them at the same temperature.
Sometimes we like to mash batis in the dal, top it up with ghee and relish it by eating with hands (yeah, no spoons!) and it is fingerlicking tasty..:)
Enjoy!
Rajasthani's do not skimp on their favorite ghee/clarified butter especially while serving to guests. I've tried using less, but there is really no limit to how much you can add on the top of a bati or dal.
DAL BAATI & CHOORMA (CHURMA)
For Dal
Ingredients:
Urad dal-100 gm
Moong dhuli dal-50 gm
Chana dal- 50 gm
Ghee (clarified butter) - 2 tbsp
Heeng (asafoetida)- 1-2 pinch
Jeera (cumin seeds)- 1 tsp
Haldi (turmeric powder) - 1/2 tsp
Lal mirch (Red chilli powder)- 1/2 tsp
Garam masaala- 1/2 tsp
Dhaniya powder (coriander seeds powder)- 1 & 1/2 tsp
Tomatoes- 3
Green chili-2, chopped
Ginger- 1" piece
Method
1. Wash thoroughly and soak all the dals together for 1-2 hours. You can soak it for longer also.
2. Grind tomatoes, green chillies and ginger togehter
3. Take dal in a pressure cooker, add salt, haldi and twice the water. Put on high flame to cook.
4.After 1-2 whistles, lower the heat and continue to cook till done.
5.The cooked dal should not be total mush, it should hold some shape and should be easily pressed by fingertips.
6.Heat ghee in a khadhai/wok, add cumin seeds and heeng. When they sizzle then add dhaniya powder and pour the tomato mixture in it. Add lal mirch and cook until the ghee is left on the sides. Now add garam masaala and stir.
7. Pour the boiled dal on this mixture. Stir and check the salt. Add more if required.
8. Serve hot with batis
For Bati
Wheat flour- 400 gm
Semolina/rava/suji- 100 gm
Melted Ghee (clarified butter) - 100 gm
Jeera (cumin seeds)- 1 tsp
Ajwain (carom seeds)-1 tsp
Baking powder- 1/2 tsp
Salt to taste
Method
1. Mix all the ingredients in a mixing bowl.
2. Add a little lukewarm water and make hard dough (like that of poori). Don't make it very hard.
3. Cover and keep for 1/2 hour.
4. Pre-heat the oven to 250 degree centigrade.
5. Make round medium sized dough balls.Keep them on a baking tray.
6. Place tray on the medium rack for 25-30 min. Turn baati every 5-7 min.
7. Take out from the oven and pour some more melted ghee (optional) before serving.
The traditional choorma recipe calls for more ingredients like almonds, raisins, pistachios etc. and more ghee too. It involves both roasting and frying the dough. I however have restrained from making it too 'fatty'. Fortunately, I got a result similar to the original (I thank my mom for the improvisation tip). Also, since I did not have Gur/ jaggary or Bhura/ a variety of ground sugar, I used brown sugar I had.
For Choorma
Ingredients:
Wheat flour- 400 gm
Semolina/rava/suji- 100 gm
Melted Ghee (clarified butter) - 200 gm
Elaichi (cardamom)- ground, 1 tsp
Brown Sugar - 400 gm (one can adjust for taste)
Method
1. Mix all the ingredients in a mixing bowl.
2. Add a little lukewarm water and make soft dough.
3. Pre-heat the oven to 250 degree centigrade.
4. Make medium sized flattened dough balls.Keep them on a baking tray.
5. Place tray on the medium rack for 25 min. Turn flat pieces every 5-7 min.
6. When they are roasted well. They should not be too dry.
7. Let then cool a bit, till you are able to handle them with your hands.
8. Break them into small pieces, alternatively grind in a food processor till powdered.
9. Add Sugar & ground elaichi and mix well.
10. Sieve though a mesh for same granule size and better texture.
11. Serve on side with dal bati.
Note: I make the dough for both bati and choorma and keep them in seperate baking trays in the oven, since I bake them at the same temperature.
Sometimes we like to mash batis in the dal, top it up with ghee and relish it by eating with hands (yeah, no spoons!) and it is fingerlicking tasty..:)
Enjoy!
No comments:
Post a Comment