Dal Baati Special


This is one of my favourite dish Dal Baati
Churma has been an important part of Rajasthani cuisine since time immemorial but the exact root of its origin is not known. It’s believed that the dish originated during the reign of Bappa Rawal, the founder of the Mewar Kingdom in Rajasthan. Bafla and baati are always eaten with hot dal with pure ghee and chutney. Churma is a popular delicacy usually served with baatis and dal. … Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, optionally mixed with dry fruits and flavours. It can be eaten alone or with dal.

the Gupta Empire settled in Mewar, that the combination of dal and baati became popular – panchmel dal was a much-loved favourite in the royal court of the Guptas. The panchmel dal is a simple and nuritious mix of five lentils – moong dal, chana dal, toor dal, masoor dal and urad dal – prepared with a fragrant tempering of cumin, cloves and other spices.

Churma, on the other hand, is believed to have been invented when a cook of Mewar’s Guhilot clan accidentally poured sugarcane juice into some baatis. Realising that it had made the baatisofter, the women of the clan started dunking the battis in sweet water (made from sugarcane or jaggery) in an attempt to keep the baatis soft and fresh for their husbands. This eventually evolved into churma, a sweetened and cardamom-flavoured mix of crushed baati.

Litti Chokha which originates from Bihar and looks similar to Baati, is a wheat ball stuffed with sattu (roasted chickpea and barley flour), mixed with herbs and spices and then roasted over coal or cow dung cakes or wood after which it is tossed with lots of ghee. … People fighting over Dal Bati and litti Chokha

India has a very rich culture, that is of course well known all over the world. However I think how rich and diverse our food is not really known. Indian food in the west is synonyms with curry and naan. And that actually is just a fraction of our food. Each state in India has it’s own cuisine, which is totally different from one another. It’s so different that growing up in North, I would have hardly even eaten anything from say Gujarat or Assam or Rajasthan.

Indian cuisine has always been a paradise for vegetarians. It’s amazing the variety of vegetarian recipes we have. Rajasthani food is one of my favorite and I have mentioned this before when I shared the recipe for Gatte ki sabzi. I am always amazed by all the delicious vegetarian food people created in Rajasthan without any fresh produce. i think everyone should try ones in their life because seriously it’s delicious specially Rajasthani Dal baati.

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