Dal Baati Churma
Preparation Time : 20 mins.
Cooking Time : 1hour
Serves 5.
Ingredients
For the panchmel dal
• 1/3 cup chana dal (split Bengal gram)
• 1/3 cup toovar (arhar) dal
• 1/3 cup moong dal (split green gram)
• 1 tbsp urad dal (split black lentils)
• 1 tbsp whole moong (whole green gram)
• 3 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 1 tsp coriander (dhania) powder
• 1/2 tsp garam masala
• 3 cloves (laung / lavang)
• 2 bayleaves (tejpatta)
• 1 tsp cumin seeds (jeera)
• 2 green chillies, slit
• a pinch of asafoetida (hing)
• 2 tsp dried mango powder (amchur)
• 2 tsp tamarind (imli) pulp
• 3 tbsp ghee
• salt to taste
For the baatis (for 10 baatis)
• 1 cup whole wheat flour (gehun ka atta)
• 1/2 cup semolina (rava)
• 2 tbsp besan (Bengal gram flour)
• 8 tbsp milk
• 4 tbsp melted ghee
• salt to taste
For serving
• melted ghee
• churma
Method
For the panchmel dal
• Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
• In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
• Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
• Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.
For the baatis
• Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
• Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.
• Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame.
• When the baatis are done, drain and keep aside.
• Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.
• Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis.
How to proceed
• Pour hot panchmel dal over the baatis.
• Serve hot with churma.
Tips
• You can cook the baatis in a gas tandoor (without boiling them).
• Alternatively bake the boiled baatis in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes turning them over occasionally.
• Or even deep fry them in hot ghee instead of cooking them in a tandoor.
The fiery red mutton curry
Rajasthani Laal Maans is a tasty meat curry from the Rajasthan, India. A favourite in royal kitchens, the maans or meat use to be the game meat, the dish was cooked after the hunt and a since very few masalas were carried along, and tomatoes and other vegetables are not native to this land of desert, the fresh game meat was cooked in dried red chilies and whole spices. Simmered for long hours while the flavors intermingled. The recipe uses red chilies but you can reduce the heat by substituting the Rajasthani fiery red chilies with the less hot Kashmiri red chili (remember to deseed) and reducing the quantity of red chilies used. The beautiful red colour of the curry is due to whole red chilies.
Tip
Traditionally instead of curd a fruit called Kachari, a wild variety of cucumber that resembles a brown-yellow Mellon, is used which not only tenderizes the meat but also gives a tang to the dish, but since it’s available only in some parts of India (Madhya pradesh and Rajasthan) you can use sour curd and get the same taste. You can buy Kachari on ebay.
Laal maans
This is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of curd and hot spices such as red chilies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in Rajasthan and eaten in the winter months). Traditionally, laal maas was made with wild game meat, such as boar or deer and chillies were used to veil the gamy odour of the meat. It was a favourite among the royalties. While the spicy flavour is remained intact now, the meat used is tender mutton. Source: Wikipedia
Rajasthani Laal Maas
Ingredients
Mutton 1 kg (with bones)
Onions 4 finely chopped
Dried Red Chile 10 (deseed if you want it less fiery)
Coriander Seeds 3 Tbsp
Cumin 2 Tbsp
Garlic 3 Tbsp crushed
Ginger 2 Tbsp grated
Curds 1/2 Cup (should be sour)
Mustard oil 1 cup
Salt to taste
Cardamom 5 pods
Black pepper 1 Tbsp
Mace 3-4 strands
Black Cardamom 2 pods
Cinnamon sticks 1"
Fresh Coriander - chopped for garnish
Dried Red Chile 2-3 whole for garnish
Dil Khushal
This dil khushal is a typical Rajasthani Desert, available all across the India. But the origin of this sweet is Rajasthan. Here is the recipe for the sweet Dil Khushal.
Ingredients
coarsely ground besan (Bengal gram flour,2 cups )
ghee (1 cup )
grated mava (khoya,1 cup/150 grams)
cardamom powder (elaichi,1 tsp )
For The Sugar Syrup
sugar, 1 1/2 cups (300 grams)
water 1 cup
milk 2 tbsp
For Garnish
Chopped Almond and Pistas
Dil khushal Process
Take the gram flour in a bowl.
In a pan Heat the ghee and add half of it to the gram flour.
Mix the ghee into the gram flour till the mixture become like bread crumbs.
Put the remaining hot ghee in a pan, put the gram flour mixture and cook till the mixture turns golden brown, stir continuously.
Now add the grated khoya and cardamom powder and stir for about 10 minutes.
Take this away from the heat and keep aside to cool.
For the sugar syrup
Add enough sugar with water in a pan and simmer for 10 minutes, let it boil.
Add 2 tablespoon of milk to the boiling sugar syrup.
Now the impurities will from a gray layer. Take out this layer gently using a slotted spoon.
Keep it on boil till the syrup is of 1 string consistency and keep it hot.
How to proceed
Now add the hot sugar syrup over the cooked gram flour mixture and mix well.
Now pour into a greased surfaced thali.
Add some chopped almonds and Pistas on top and allow to set for at least 5 hours.
Cut into pieces of your choice.
Serve and Enjoy.
Rajasthani Kadhi
A popular dish in Rajasthan, this Kadhi has bursting flavors of spices and masalas.
Rajasthani Kadhi, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Rajasthani Kadhi is just mouth-watering. This amazing recipe is provided by Sanjula Thangkhiew. Be it kids or adults, no one can resist this delicious dish. How to make Rajasthani Kadhi is a question which arises in people's mind quite often. So, this simple step by step Rajasthani Kadhi recipe by Sanjula Thangkhiew. Rajasthani Kadhi can even be tried by beginners. A few secret ingredients in Rajasthani Kadhi just makes it the way it is served in restaurants. Rajasthani Kadhi can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Rajasthani Kadhi.
