Rajasthani Dal Baaple Churma Recipe
Rajasthani Dal Baaple Churma is a delightful combination of dal, baaple (fried dumplings), and churma (a sweet mixture of fried dough pieces). This traditional Rajasthani dish is a perfect treat for festive occasions or a hearty weekend lunch. It offers a balance of flavors with savory dal, crunchy baaple, and a sweet churma topped with nuts and ghee.
Ingredients
For the Churma:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Sooji (Semolina/Rava) | 1/4 cup |
| Ghee (melted) | 4 tablespoons |
| Caster Sugar | 1/2 cup |
| Badam (Almond), chopped | 1 tablespoon |
| Pistachios, chopped & fried | 1 tablespoon |
For the 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 |
| Coriander (Dhania) leaves, chopped | 1 tablespoon |
| Ghee | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Cloves (Laung) | 2 |
| Cinnamon stick (Dalchini) | 1/2 piece |
| Asafoetida (Hing) | A pinch |
| Curry leaves | 6 leaves |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Bay leaf (Tej Patta) | 1 |
For the Baaple (Fried Dumplings):
| 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 |
To Serve:
| Ingredient | Quantity |
|---|---|
| Lemon wedges | As required |
| Green Chilies | As required |
| Papad (chura) | As required |
| Ghee (melted) | As required |
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 60 minutes
Servings: 2
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Instructions
Step 1: Prepare the Churma
- In a mixing bowl, combine whole wheat flour, semolina (sooji), and melted ghee. Gradually add water and knead to form a stiff dough.
- Shape the dough into small patties, ensuring to create an indentation in the center with your thumb.
- Heat ghee in a deep pan (you can also use oil) and deep fry the patties until they turn golden brown. Make sure to cook them on medium-low heat to ensure even cooking. Flip them over to cook both sides.
- Once fried, drain the patties on a tissue paper to remove excess oil. Let them cool completely.
- Once cooled, break the patties into small pieces and grind them slightly coarsely using a mixer.
- Transfer the ground mixture to a bowl, and mix in caster sugar. Add chopped almonds, pistachios, and a little melted ghee. Stir well to combine.
- Your delicious, sweet churma is now ready!
Step 2: Prepare the Dal
- Rinse the various dals (Chana dal, Arhar dal, Green Moong Dal, Black Urad Dal, and Masoor dal) thoroughly.
- Pressure cook the dals with a pinch of turmeric powder, salt, and 3 cups of water. Cook for 5 whistles.
- After the pressure releases, mash the cooked dal using a ladle and set it aside.
- In a pan, heat ghee. Add mustard seeds, cumin seeds, cloves, cinnamon stick, asafoetida, and curry leaves. Let them splutter.
- Add the finely chopped tomatoes, red chili powder, turmeric, coriander powder, garam masala powder, and a pinch of salt. Sauté the mixture until the raw smell of tomatoes dissipates.
- Add the mashed dal to the pan and mix well. Let the dal simmer for about 5 minutes, adding a little water if the consistency is too thick.
- Finally, garnish the dal with fresh coriander leaves.
Step 3: Prepare the Baaple (Fried Dumplings)
- In a mixing bowl, combine whole wheat flour, semolina, gram flour, melted ghee, salt, and milk. Add enough water to form a stiff dough.
- Divide the dough into small balls and flatten them with your palms. Use your thumb to make a small indentation in the center of each baaple.
- Boil the baaple in water until they float to the surface, indicating they are fully cooked. Once boiled, remove them and let them cool completely.
- In a wok, heat ghee and deep fry the baaple until they turn golden brown. Drain them on tissue paper to remove excess oil. Alternatively, you can bake the baaple at 180°C (350°F) for 20-25 minutes if you prefer a lighter version.
Step 4: Serve the Rajasthani Dal Baaple Churma
- Serve the Rajasthani Dal Baaple Churma hot and fresh, accompanied by papad chura, green chilies, and lemon wedges.
- You can also enjoy this dish with a side of Rajasthani Gatte Ki Sabzi for a traditional festive meal or a hearty weekend lunch.
Tips and Variations
- For a healthier alternative, you can bake the baaple instead of deep frying them, but traditional deep frying gives a more authentic flavor and texture.
- To make the dal spicier, you can adjust the amount of red chili powder and add green chilies while tempering the dal.
- If you prefer a slightly sweeter churma, feel free to increase the amount of sugar to suit your taste.
- This dish can be made ahead of time and served later. Just reheat the dal and baaple before serving.
Rajasthani Dal Baaple Churma is a delightful, flavorful dish that combines different textures and flavors. The savory dal, crunchy baaple, and sweet churma are the perfect combination for a traditional Rajasthani meal. Enjoy this delicious dish with family and friends for a memorable culinary experience!
