Ingredients with Measurements:
For Baati:
- 2 cups whole wheat flour
- 1/2 cup semolina
- 1/2 cup clarified butter (ghee)
- 1 tsp carom seeds (ajwain)
- 1 tsp cumin seeds (jeera)
- Salt to taste
- Water as required
For Dal:
- 1 cup split pigeon peas (toor dal)
- 1/2 cup split black gram (urad dal)
- 1/2 cup Bengal gram (chana dal)
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds (jeera)
- 1 tsp mustard seeds (rai)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- Salt to taste
- 2 tbsp oil
- 3 cups water
For Churma:
- 1 cup whole wheat flour
- 1/2 cup clarified butter (ghee)
- 1/2 cup powdered sugar
- 1/4 tsp cardamom powder
Special equipment needed:
- Pressure cooker
- Oven
Step-by-step instructions:
For Baati:
1. In a mixing bowl, add whole wheat flour, semolina, carom seeds, cumin seeds, salt, and clarified butter. Mix well.
2. Add water gradually and knead the dough until it becomes firm.
3. Divide the dough into equal portions and shape them into balls.
4. Preheat the oven to 350°F.
5. Place the balls on a baking tray and bake for 30-35 minutes or until they turn golden brown.
6. Remove from the oven and keep aside.
For Dal:
1. Wash and soak the dals in water for 30 minutes.
2. In a pressure cooker, heat oil and add cumin seeds and mustard seeds.
3. Add chopped onions and sauté until they turn translucent.
4. Add ginger and garlic paste, green chilies, and chopped tomatoes. Cook until the tomatoes become soft.
5. Add turmeric powder, red chili powder, garam masala powder, and salt. Mix well.
6. Drain the soaked dals and add them to the pressure cooker. Mix well.
7. Add 3 cups of water and pressure cook for 3-4 whistles or until the dals become soft.
8. Once the pressure is released, open the lid and mix well.
For Churma:
1. In a mixing bowl, add whole wheat flour and clarified butter. Mix well.
2. Add water gradually and knead the dough until it becomes firm.
3. Divide the dough into equal portions and shape them into balls.
4. Preheat the oven to 350°F.
5. Place the balls on a baking tray and bake for 30-35 minutes or until they turn golden brown.
6. Remove from the oven and let them cool.
7. Grind the baked balls into a coarse powder.
8. In a mixing bowl, add the powdered sugar, cardamom powder, and the powdered balls. Mix well.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Baati and Churma: 350°F
Dal: Pressure cook for 3-4 whistles
Serving size:
4-5 people
Nutritional information:
Calories: 500
Fat: 24g
Carbohydrates: 60g
Protein: 15g
Substitutions for ingredients:
- Clarified butter can be substituted with regular butter or oil.
- Semolina can be substituted with cornmeal.
Variations:
- Baati can be stuffed with a mixture of lentils, spices, and vegetables.
- Dal can be made with different types of lentils.
- Churma can be made with jaggery instead of powdered sugar.
Tips and tricks:
- Knead the dough for baati and churma well to get a firm texture.
- Soak the dals for 30 minutes to reduce the cooking time.
- Add more water to the dal if it becomes too thick.
- Grind the baked balls for churma into a coarse powder to get the right texture.
Storage instructions:
- Baati and churma can be stored in an airtight container at room temperature for up to 2 days.
- Dal can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- Baati and churma can be reheated in the oven for 5-10 minutes at 350°F.
- Dal can be reheated on the stovetop with a little water.
Presentation ideas:
- Serve the dal in a bowl and place the baati on top.
- Sprinkle some chopped coriander leaves on top for garnish.
Garnishes:
- Chopped coriander leaves
- Lemon wedges
Pairings:
- Baingan Bharta
- Gatte ki Sabzi
- Aloo Pyaaz ki Sabzi
Suggested side dishes:
- Papad
- Pickles
- Raita
Troubleshooting advice:
- If the baati is too hard, add more clarified butter to the dough.
- If the dal is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
- Wash the dals thoroughly before soaking and cooking.
- Store the food in an airtight container to prevent contamination.
Food history:
- Rajasthani Dal Baati Churma is a traditional dish from Rajasthan, India.
- It is a popular dish served during festivals and special occasions.
Flavor profiles:
- Baati: Crispy, savory
- Dal: Spicy, tangy
- Churma: Sweet, nutty
Serving suggestions:
- Serve hot with a dollop of ghee on top.
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Region: Indian