Now as the name suggest these are 3 things - daal, baati and Churma. However, they typically would need to be made together. One of the most popular Rajasthani dishes...
Daal:
Daal is made of the regular tur daal [yellow daal]. For combination with Baati, a little red lentil, or masoor daal is also added.
we need:
1 cup tur daal
1/2 cup masoor daal
1 tomato - chopped
1 onion - finely chopped
2-3 - cloves of garlic - finely chopped
2-3 green chillies
Oil - one tablespoon
Heeng [Asafetida] - one pinch
Mustard seeds - 1 tsp
8-10 - curry leaves
1/2 tsp Turmeric powder
salt to taste
coriander leaves to Garnish
soak the daals for about 15-20 mins in water, then boil it in pressure cooker to be a little more than done.
heat the oil in a pan, put heeng, then add the mustard seeds, curry leaves, once they start simmering, add the onions, & the garlic. let it cook till it turns light brown. Then add the tomatoes and chillies, let this all cook for 2-3 mins then add turmeric.
Finally add the boiled daals, to this masala. Add one and half cup of water to this followed by salt. let this boil for about 5-7 mins on medium low.
Garnish it with coriander leaves
Baati:
These are also know as the bombs of taste - cause you can't resist it and once you eat them it would be the most heavy meal you would have had ever...
1 Cup - sooji or semolina
3 Cups - wheat flour
1/2 tsp ajwain [bishop's weed]
1/2 tsp salt
2-3 Tsp Ghee [ clarified butter] for dough
1/2 Lbs - for dipping the baati
water to kneed
mix everything and kneed the dough - with minimum water possible, hard dough like you would make for poori's
once done break it into small ball -like the size of a golf ball
now to cook it, there are 2 ways:
Baafle - in this style you first boil these balls of dough for about 15-20 minutes and then put them in oven
regular baati - place them directly in oven
If you are making this in the Indian baati oven you can directly bake them, if you are using a cooking range oven, then baafle is safer, cause it will ensure you have it cooked well.
Choorma -
Take a 3-4 baked, ready to eat baati's. break them into pieces, as fine as you can with your hands. Then put these broken pieces into a grinder. For 4 baati's add a cup of sugar. Grind these 2 ingredients very well.
Now heat a pan, add 2 tablespoons of Ghee [clarified butter], pour this mixture and cook it for about 2-3 mins. Now add 100 grams of mawa to this. Keep cooking on medium low flame until all these ingredients have just mixed well.
Choorma is ready. If you like, for the sake of convenience of eating and serving you can make laddoo's of this mixture of let is be just like this.
In the traditional style of choorma, this mixture is served with more ghee on the top, if you like you can add dry fruits of your choice too.
Daal:
Daal is made of the regular tur daal [yellow daal]. For combination with Baati, a little red lentil, or masoor daal is also added.
we need:
1 cup tur daal
1/2 cup masoor daal
1 tomato - chopped
1 onion - finely chopped
2-3 - cloves of garlic - finely chopped
2-3 green chillies
Oil - one tablespoon
Heeng [Asafetida] - one pinch
Mustard seeds - 1 tsp
8-10 - curry leaves
1/2 tsp Turmeric powder
salt to taste
coriander leaves to Garnish
soak the daals for about 15-20 mins in water, then boil it in pressure cooker to be a little more than done.
heat the oil in a pan, put heeng, then add the mustard seeds, curry leaves, once they start simmering, add the onions, & the garlic. let it cook till it turns light brown. Then add the tomatoes and chillies, let this all cook for 2-3 mins then add turmeric.
Finally add the boiled daals, to this masala. Add one and half cup of water to this followed by salt. let this boil for about 5-7 mins on medium low.
Garnish it with coriander leaves
Baati:
These are also know as the bombs of taste - cause you can't resist it and once you eat them it would be the most heavy meal you would have had ever...
1 Cup - sooji or semolina
3 Cups - wheat flour
1/2 tsp ajwain [bishop's weed]
1/2 tsp salt
2-3 Tsp Ghee [ clarified butter] for dough
1/2 Lbs - for dipping the baati
water to kneed
mix everything and kneed the dough - with minimum water possible, hard dough like you would make for poori's
once done break it into small ball -like the size of a golf ball
now to cook it, there are 2 ways:
Baafle - in this style you first boil these balls of dough for about 15-20 minutes and then put them in oven
regular baati - place them directly in oven
If you are making this in the Indian baati oven you can directly bake them, if you are using a cooking range oven, then baafle is safer, cause it will ensure you have it cooked well.
Choorma -
Take a 3-4 baked, ready to eat baati's. break them into pieces, as fine as you can with your hands. Then put these broken pieces into a grinder. For 4 baati's add a cup of sugar. Grind these 2 ingredients very well.
Now heat a pan, add 2 tablespoons of Ghee [clarified butter], pour this mixture and cook it for about 2-3 mins. Now add 100 grams of mawa to this. Keep cooking on medium low flame until all these ingredients have just mixed well.
Choorma is ready. If you like, for the sake of convenience of eating and serving you can make laddoo's of this mixture of let is be just like this.
In the traditional style of choorma, this mixture is served with more ghee on the top, if you like you can add dry fruits of your choice too.
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