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Rajasthan's Special: Dal Bati churma
Dal
Ingredients
2 Tbsp. Split Green Gram/Chilke wali Moong
2 Tbsp. Bengal Gram (Split)/Chana Dal
2 Tbsp. Split Red Lentil (Skinless)/Lal Masoor
2 Tbsp. Split Red Gram/Tuvar Dal
1 Tbsp. Split Black Gram/Kali Urad
1 Large Onion, Chopped
1 Large Tomato, Chopped
1 Green Chili, Chopped
2 Small Bay Leaves/Tej Patta
3 Cloves/Lung
2-3 Whole Dried Red Chilis
1 Tsp. Cumin Seeds/Jeera
Pinch of Asafoetida/Hing
2 Tbsp. Clarifying Butter/Desi Ghee
Salt to taste/Namak
1 Tsp. Turmeric Powder/Haldi
1 Tbsp. Coriander Powder/Daniya
1 Tsp. Red Chili Powder/Lal mirch
1 Tsp. Raw Mango Powder/Amchoor
Green Coriander, Chopped
How to prepare
Wash and soak all gram and lentils in water for 10-15 minutes. Cook in pressure cooker with 4 Cup water and salt on high flame till to 3-4 whistles.
Heat the clarifying butter into pan. Add cloves, bay leaves, asafoetida, cumin and whole red chili. When they start splutter, add onion and green chili and cook till to translucent.
Add chopped tomato and again cook till to soft and mashy. Mix spices in 1 cup water except raw mango water. Add this mixture in to pan and cook again for 5 minutes.
Add raw mango powder and lentil mixture into pan. Adjust salt as per taste. Garnish with little more ghee and chopped green coriander. Serve hot dal with bati and churma.
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