Rajasthani Dal Baaple Churma Recipe
Dal Baaple Churma is a rich and flavorful traditional Rajasthani dish that perfectly combines the warmth of spicy dal with the sweetness of churma and the crispiness of deep-fried baatis. This iconic dish captures the essence of Rajasthani cuisine, blending aromatic spices, legumes, and grains into a delightful meal. The hearty dal is served with freshly fried baatis and churma, offering an unforgettable experience of textures and flavors. Ideal for lunch or special occasions, Dal Baaple Churma is the ultimate comfort food that steals the heart and delights the taste buds.
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Ingredients
For Churma:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Sooji (Semolina/ Rava) | 1/4 cup |
| Ghee (melted) | 4 tablespoons |
| Caster Sugar | 1/2 cup |
| Whole Almonds (Badam), chopped | 1 tablespoon |
| Pistachios, chopped and deep fried | 1 tablespoon |
For Dal:
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1/4 cup |
| Arhar dal (Split Toor Dal) | 1/4 cup |
| Green Moong Dal (Split) | 1/4 cup |
| Black Urad Dal (Split) | 1/4 cup |
| Pink Masoor Dal (Split) | 1/4 cup |
| Tomatoes, finely chopped | 1 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 2 teaspoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Fresh Coriander (Dhania) Leaves, chopped | 1 tablespoon |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Cloves (Laung) | 2 pieces |
| Cinnamon Stick (Dalchini) | 1/2 stick |
| Asafoetida (hing) | A pinch |
| Curry leaves | 6 leaves |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Bay leaf (Tej Patta) | 1 leaf |
For Baaple:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Sooji (Semolina/ Rava) | 1/4 cup |
| Gram flour (Besan) | 2 tablespoons |
| Ghee (melted) | 3 tablespoons |
| Salt | As required |
| Milk | 1/2 cup |
| Water | As required |
For Serving:
| Ingredient | Quantity |
|---|---|
| Lemon wedges | As required |
| Green Chillies | As required |
| Papad | As required |
| Ghee (melted) | As required |
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Serves: 4-6 people
Instructions
Step 1: Prepare the Churma
- In a mixing bowl, combine the whole wheat flour, semolina (sooji), and melted ghee. Gradually add water to form a stiff dough.
- Shape the dough into small patties, pressing a slight indentation in the center of each with your thumb.
- Heat ghee (or oil if preferred) in a pan and deep fry the patties over medium heat until they turn golden brown. Ensure to flip them for even cooking. Drain excess oil on tissue paper and let them cool.
- Once cooled, break the fried patties into small pieces and grind them coarsely in a mixer.
- Transfer the ground mixture to a bowl, add caster sugar, chopped almonds, pistachios, and melted ghee. Mix everything well to form your sweet churma. Set aside.
Step 2: Prepare the Dal
- Rinse all the dals (chana dal, arhar dal, green moong dal, black urad dal, and pink masoor dal) thoroughly.
- Pressure cook the dals with turmeric powder, salt, and 3 cups of water for 5 whistles. Let the pressure release naturally.
- After cooking, mash the dal well with a ladle and set it aside.
- In a separate pan, heat ghee and add the tempering ingredients (mustard seeds, cumin seeds, cloves, cinnamon, asafoetida, curry leaves, and bay leaf). Let them splutter and release their flavors.
- Add finely chopped tomatoes, red chilli powder, coriander powder, garam masala powder, and salt. Cook for a few minutes until the tomatoes soften and the raw smell disappears.
- Stir in the mashed dal and let the mixture simmer for about 5 minutes. If the dal is too thick, add some water to reach your desired consistency.
- Garnish the dal with freshly chopped coriander leaves. Set aside.
Step 3: Prepare the Baaple
- In a mixing bowl, combine whole wheat flour, semolina (sooji), gram flour (besan), melted ghee, and salt. Add milk and water gradually to form a stiff dough.
- Divide the dough into small balls and flatten them slightly using your palms. Make a small indentation in the center of each baaple.
- Bring a large pot of water to a boil. Drop the baaple into the water and cook until they rise to the surface, indicating that they are fully boiled.
- Remove the baaple from the water and allow them to cool completely.
- Once cooled, heat ghee in a wok and deep fry the baaple until they become golden brown. Alternatively, you can bake them in a microwave at 180°C for 20-25 minutes for a lighter version.
- Drain excess ghee on tissue paper.
Step 4: Serving
- To serve, place the dal in a bowl, add the deep-fried baaple, and pour the piping hot dal over them.
- Serve with a generous helping of churma, papad, green chillies, and lemon wedges on the side.
- For an authentic Rajasthani experience, enjoy Dal Baaple Churma with a side of Rajasthani Gatte Ki Sabzi.
Tips & Variations
- Spice Level: Adjust the spice level in the dal and churma according to your preference. You can reduce the amount of red chilli powder or add green chillies for an extra zing.
- Vegan Option: For a vegan version, replace ghee with vegetable oil or coconut oil in all the components of the dish.
- Fried vs. Baked Baaple: While deep frying the baaple gives them a crisp texture, you can opt for a healthier baked version by arranging the baaple on a baking sheet and baking them in a preheated oven at 180°C for 20-25 minutes.
Dal Baaple Churma is an iconic Rajasthani dish that brings together the best of both worlds: the spicy and savory dal with the sweet churma and crunchy baaple. It’s a perfect choice for a festive meal or a weekend lunch, bringing joy to the dining table with its unique flavors and textures.
