When we see the movie Jodha Akbar, Jodha Bai is seen serving a meal to the Akbar and the central element of the same is Dal Bati Churma. To the rajasthani cuisine Dal Bati Churma a meal in itself is the crown jewel just as a Roshogolla is for a Bengali meal. Initially a dish for the armies, the dish seems to have originated from the times of Bappa Rawal, of the Guhilot dynasty. It is believed that this was the principal food of the nomadic tribe before Bappa settled in Chittor and established the Mewar dynasty. Baati was the first to be made and was supposedly left as chunks of dough and left under the sun where they would be baked by the heat of the desert sun. These would be relished by dunking in ghee. Panchmael dal was the next addition to this, and might have been under the influence of the Gupta dynasty. Churma was probably the last addition and might have been an accidental one. It is believed that an accidental spillage of sugarcane juice on to the baati could have been the origin of the churma. Thus a combination of sweet bland and spicy was brought together to create a delectable meal. This dish from mewar then spread to all parts of Rajasthan and beyond with marriage and diplomacy. In fact the litti chokha typical of eastern Uttar Pradesh and Bihar today is believed to have evolved from this dish of the house of Mewar.
Today’s journey of food will happen with this signature dish of rajasthan. To make this we have to take care of three different components and then bring it together. Thus the Dal, Baati and churma has to be individually cooked and combined. As all journeys, even this one will start at the pantry with a collection of ingredients. To make a serve for about 4 people we will need:
For Dal:
Toor Dal (Pigeon Peas)- 1/4 cup
Chana Dal (Baby Chick Peas) – 1/4 cup
Moong Dal (Green Gram) – 1/4 cup
Urad Dal (Black Gram) – 1 tbsp
Garlic paste – 1 tsp finely
Onion – 1 medium sized finely chopped
Tomatoes – 2 medium sized chopped
Lal Mirch (Red Chilli) powder – 2 tea spoons
Dhania (Coriander) powder – 2 tea spoons
Haldi (Turmeric) powder – 1 tea spoons
Sabut Jeera (Cumin Seeds) – 2 tea spoons
Ghee – 1 table spoon
Garam Masala Powder – 1 tea spoons
Laung (Cloves) – 2
Green Chilli -1 slitted
Hing (Asafoetida) – a pinch
Dhania (Coriander) Leaves – 2 table spoons chopped finely
For Bati:
Fine Sooji(Semolina) – 1/4 cup
Whole Wheat Flour – 1 cup
Besan (gram flour)- 2 table spoons
Ghee – 4 table spoons
Salt – to taste
Milk – 1/2 cup
For Churma:
Whole Wheat Flour – 1 cup
Ghee – 4 tea spoons
Powdered sugar – 4 table spoons
Ghee / Oil – For deep frying
Fine Sooji (Semolina) – 1/4 cup
To make this dish as discussed we will have to individually cook the three different components. To begin with rinse all dal and pressure cook for 5 whistles with a pinch of turmeric powder, salt and 3 cups of water. After pressure releases, mash it well and keep aside. In pan heat ghee, add cumin seeds, cloves, green chilli, hing and let it splutter. Add chopped onions along with the garlic paste and sauté till the onions turn transparent. Now add the tomatoes along with red chilli, turmeric, coriander and garam masala powders and salt. Sauté for few minutes till there is no raw smell. Now add mashed dal and mix well. Bring the dal to boil for 5 minutes, add water if it is thick. Lastly garnish with coriander leaves and switch off.
In the meantime to make baatis, take all the ingredients listed under ‘for bati’, mix well and knead it to make a stiff dough. Now divide this dough into small balls and flatten the balls using your fingers. Preheat oven at 180 deg C for 10mins. Carefully press with your thumbs to make small indentation in the centre of the baatis and arrange them in a baking tray. Bake this in the preheated oven for about 25-30minutes. Keep checking to see that the top turns golden. Brush with ghee while the baatis are hot.
Now for churma, take wheat flour, rava and ghee, add water to make stiff dough. Make patties with your palms with a indentation in middle. Heat oil and deep fry the patties in hot oil till golden brown. Turnover and cook over a low flame. Drain off the excess oil using a tissue paper and set aside to cool down. Once it is completely cooled, break them into small pieces and grind it coarsely using a mixer. Take out the mixture in a bowl, add powdered sugar and mix well.
To serve, heat the dal till piping hot. Break the baatis and place them on a serving plate, pour dal over it, drizzle ghee generously and sprinkle chopped onions, add lemon juice and have it with the churma.
A dish with so much tradition does indeed need special care while cooking and my mother’s special secret ingredient for making a dish special is indeed absolutely necessary for this. So smile away reminiscing the history of the proud Rajputs whom you bring alive to your kitchen with this dish. Remember the pride and love they had that compelled Rani Padmini to Jauhar, and the love of Prithviraj Chauhan and Samyukta and pour an extra helping of it along with the ghee. Bon appétit..
