You don’t have to be from Rajasthan to have tasted a Dal Baati Choorma. The rich, delicious and earthy taste coupled with the eating experience totally justifies the star status that dal baati enjoys in the world of Rajasthani cuisine.
The dal baati combo is delicious but I would suggest trying out this recipe with some choorma added to it and things would go to another level.
Ingredients for Rajasthani Dal Baati Recipe
Split green gram skinless (moong dal) 1/4 cup
Split black gram skinless (Urad Dal – Dhuli) 1 cup
Split Bengal gram (chana dal) 1/4 cup
Red chilli (lal mirch) powder 1 teaspoon
Ginger,chopped 2 inch piece
Turmeric powder (haldi) 1/2 teaspoon
Cumin seeds (jeera) 1 teaspoon
Asafoetida (hing) a pinch
Whole dry red chillies broken stemmed 2
Cloves (laung / lavang) 3
Green cardamoms (Ilaichi) 2
Cinnamon (Dalchini) 1 inch stick
Bay leaves (tejpatta) 2
Curry leaves (kadi patta) 5-6
Tomatoes 2 medium
Green chillies chopped 3
Salt to taste
Oil 4 tablespoons
Fresh coriander leaves chopped 1/4 cup
Lemon 1 medium
Whole wheat flour (atta) 2 cups
Carom seeds (ajwain) 1 teaspoon
Baking powder 1/4 teaspoon
Pure ghee 1 cup + for soaking and serving
- Soak urad dal, moong dal and chana dal in about three cups of water for an hour.
- Boil the dals with salt and turmeric till done and mash them properly with the back of a round ladle.
- Heat oil in a pan. Add cumin seeds, asafoetida, dry red chillies, bay leaves, cardamoms, cloves, cinnamon, curry leaves, ginger, green chillies, tomatoes and red chilli powder. Sauté till the oil surfaces.
- Add the cooked dals to this and blend properly. Finish off with juice of lemon and chopped coriander leaves.
- To make batis, take atta in a bowl. Add baking powder, salt and half a cup of pure ghee. Mix well. Add sufficient water and knead into a stiff dough. Preheat oven to 180°C.
- Take lemon sized portions. Press firmly and roll into round balls. Grease a baking tray. Place the baatis on it. Press them slightly.
- Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour.
- Serve it hot with a bowl having few spoons of pure ghee to soak baatis and dal.