Dal Baati Churma – Rajasthani Cuisine
Easybitesonline
Easybitesonline
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Ingredients

  • 1/3 cup (split pigeon peas)
  • 1/3 cup (split yellow peas
  • 1/3 cup (split de
  • 1 tbsp (split de
  • 1 tbsp (whole green gram)
  • 2 tbsp (or oil)
  • 1-3 tsp (as per taste)
  • 4 cups for the dal
  • 3 tbsp for mixing with spice powders
  • 3 cups of water
  • 5 mins Cook time
  • 35 mins Total time
  • 40 mins A blend of five different varieties of lentils cooked with whole and ground spices
  • 3 bay leaves
  • 2 cumin
  • 1 tsp green chili
  • 1 pinch spice powders
  • powder
  • ¼ tsp coriander powder
  • 1 tsp amchoor
  • ½ tsp tamarind
  • 2 tsp water
  • water
  • 4 cups for the dal
  • 3 tbsp for mixing with spice powders salt to taste
  • 1-2 minutes now add in the cooked lentils, salt, tamarind puree, adding additional
  • 1 cup of water
  • 1/2 tsp (optional)
  • 1/4 cup (or as needed)
  • 1/3 cup if using frozen peas, defrost it and coarsely crush using a mixer
  • 1/2 tsp or grated fresh ginger
  • 1/4 tsp with half a green chili chopped fine
  • 1 and half inch circle
  • churma
  • 1/4 cup or as needed
  • 1/2 tsp cardamom powder
  • 3 tbsp (I used demerera sugar)
  • 250 deg C for 15 min, turning every 5 minutes keep an eye
  • 5 minutes to ensure even cooking
  • 20 minutes while the dough is resting, chop the nuts and powder the cardamom, pre
  • 250 deg C for
  • 15 minutes turn them over every
  • 5 minutes do note that this takes lesser amount of time to bake, as opposed to the baatis

Instructions

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