Today I bring you a popular and signature dish of Rajasthan – DAL BAATI, CHURMA relished and enjoyed by all. Rajasthan means – “Abode of Kings” and the food of Rajasthan is colorful, has rich flavors, exotic aroma and ghee is used generously while preparing and serving a meal. Dal baati OR Baati Dal is a- must- have- once- a- month- meal for my family. Visited Rajasthan so many times and still in awe of its rich culture and heritage. The palaces, folk dances, royal ambiance of heritage properties is an awe-mazing experience. A picture from one of our trips to Rajasthan.
Would like to share a picture of Rajasthani Thali which we enjoyed at one of the well-known heritage properties of Rajasthan –out of this world with lip smacking dishes. It was a heavy meal and we couldn’t finish the whole thali.
Well let’s get back to the recipe part as I can talk all day long about Rajasthan – Chana dal, Urad dal with skin and plain urad dal are pressure cooked along with onion, tomatoes and spices and later tadka of garlic and spices is added to add extra flavor to it. Enjoy this dal with the traditional baati recipe and follow this link and learn how to eat baati.
TIP – Pressure cook the dal for 7-8 whistles or until tender but in case if your dal is still uncooked – no worries, close the lid and and pressure cook for another 2-3 whistles. You may need to adjust water in the dal before putting the lid on. But if your dal is OVERCOOKED – don’t panic, throw in some ice cubes as this will cool down the dal immediately, stir it gently and while doing the tadka just simmer it for a minute and take it off the flame.
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Dal bati OR Bati dal
- 1/2 cup Chana dal OR Bengal Gram
- 1/4 cup Split black grams OR Urad dal with skin
- 2 tablespoon White Urad dal
- 1 tablspoon Chopped Ginger
- 1 medium Tomato, chopped
- 1 medium onion chopped
- 1 teaspoon Turmeric OR Haldi
- 1-2 cups of Water
- Salt to taste
FOR TEMPERING OR TADKA
- 1/2 tablespoon Garlic,chopped
- 2-3 pieces of Whole Red chillies (optional)
- 3/4 teaspoon Cumin seeds
- 1 tablespoon Ghee
- 1.5 teaspoon Coriander powder
- 1.5 teaspoon Garam Masala Powder
- 1- 1/2 cup Water (Approximately) (If needed)
- 3 tablespoon Ghee for tadka (adjust accordingly 1 tablespoon is fine)
- Assemble all the ingredients. Combine all the three dals, clean and wash under running water to remove all the grit.
- In a pressure cooker add all the dal ingredients and mix them well. Close the lid of the cooker and cook on medium flame for 7-8 whistle or until dal is tender. In case if your dal is still uncooked - no worries, close the lid and pressure cook for another 2-3 whistles. You may need to adjust water in the dal before putting the lid on. But if your dal is OVERCOOKED - don't panic, throw in some ice cubes as this cool down the dal immediately, stir it gently and while doing the tadka just simmer it for a minute and take it off the flame.
- Once dal is cooked, prepare its tempering.
- Heat ghee in a pan, add cumin seeds and garlic. On a medium low flame saute until garlic becomes light brown, avoid burning the garlic. Stir in red chili flakes and give it a mix.
- Time to add dal to this tempering/tadka and mix in rest of the spices. Mix and simmer for about 2-3 minutes till dal is well blended with all the spices.
- Garnish with cilantro leaves ..
- Serve hot with bati.
- Drop a bati in hot dal and enjoy. Follow the link above on how to eat bati.