Forget the cry for pyaz ka pakoda with chai on a rainy day, ours is a family where it is inevitable that Dal-Bati be prepared for dinner on a wet summer evening. Just the thought of ghee soaked Bati dipped in dal and smeared all over it with the bhartu of aloo and baigan is enough on its own to book a ticket to home.
Dal-Bati-Churma, a variation of the very popular Litti- chokha of Bihar, is a proper meal in Marwar region of Rajasthan and thankfully that is where my ancestors were from. Dal prepared mainly but not necessarily from Arhar dal and blasted with tadka is served along with Bati, although most of the street vendors avoid serving the dal to make it look less "messy" but no bati is complete without dal and therein lies their pitfall. Bati roughly the size of a small ball, made of wheat and stuffed with a variety of fillings but most prominently sattu( grinded chick pea) when roasted over red hot 'goetha' ( hardened cow dung) will give a unique aroma that is mostly associated with ' Kulhar wali chai'. Bati prepared in this manner will blow your brains out, literally and figuratively.
Churma, the least observed partner of Dal- Bati- Churma trio, a sort of mild dessert if I may say so brings out the perfect Rajasthani flavour on a plate.
Dal- Bati- Churma is not just a food but an emotion which only certain dish (99 style Bnagalore dosa to be specific, a story for another time) can evoke for me. Let me know what's your favourite combination: Dal baati bharta or Dal bati churma??
Ingredients:
2 cup wheat flour+ 1 cup oats flour
1/2 cup ghee (ratio is 1/4 of flour)
Salt as per taste
1 tsp Ajwain
1/2 tsp baking powder
1/2 tsp baking soda
6 tbsp Malai+ 6 tbsp Curd
Sattu: slightly less quantity as dough
3 medium sized onion chopped
Salt+ Green/Red chilli+ 1 tbsp Mustard Oil + Water
lots of coriander leaves
5 medium sized tomatoes
2 medium sized potato
1 medium sized onion
Salt, Red chilli pickle, Green chilli finely chopped, roasted cumin powder, coriander leaves, mustard oil
1 cup arhar daal
1 medium sized onion
2 medium sized tomatoes (for tadka)
Salt, turmeric
Churma:
1 cup wheat flour
1/4 cup ghee
Milk
Salt/Jaggery
Step 1: Sattu filing ready: Mix everything and make a dough of Sattu filling (bit crumblier consistency than normal chapati dough). and keep it aside.
Step 2: Knead a soft dough using little milk at a time.
Step 3: Now, talk small chapati like dough, fill it with Sattu filling, close it and make round ball. Prepare all batti balls like this.
Step 4: Preheat oven for 5 mins, arrange batti in baking tray and bake at 220 C for 40 mins or until they turn slightly golden brown at the top. You can also make them in authentic coal setup.
Step 5: While serving, top them with lots of ghee on the top.
Step 1: Make a slit in baigan to check there are no insects inside. Apply some mustard oil over baigan and tomatoes.
Step 2: Roast baigan and tomatoes directly over flame till they turn soft. Also, boil potatoes.
Step 3: Once they cool down, remove black skin from baigan and a very thin skin from roasted tomatoes. Step 4: In a bowl, add baigan, tomatoes,potato, onion, salt, green chilly, roasted cumin powder, red chilli pickle, mustard oil, lots of coriander leaves and mix everything really well.
Step 5: Simple and heavenly tasting baigan bharta is ready.
You can make plain dal or tadka dal as per your liking.
Churma:
Step 1: Knead a soft dough of wheat flour, ghee using little milk at a time.
Step 2: Make small muthiyas out of it using hand.
Step 3: You can bake it or fry it in ghee. Fried ghee version tastes really good.
Step 4: After baking/frying them, let muthiyas cool down. Grind muthiyas in mixi and add sugar/jaggery powder after it. Churma is ready.
Enjoy very veryy..... delicious rajasthani daal baati churma bharta.. :) This recipe is my most favourite... You must give this a try...
Love & Health,
Priyanka with MindBodySoul team
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