Rajasthani food is my favourite. The thick gravies, crumbly breads and tangy sides, they all make each meal such a royal experience to have. During my trip to Rajasthan a few years ago, I left no chance of having all sorts of food the state offers. We stopped at road side dhabas, ventured into authentic restaurants and even searched for the old shops in the streets of old built cities. After having lots of different varities of food there, the verdict was still in favour of Dal baati churma. Makes the best ever platter, undoubtedly!
What you need?
- 1/4 cup of each dal equally :
Toor Dal, Yellow Moong dal, Red Masoor dal, Chana Dal and Split green Moong.
- 1 tsp turmeric, coriander powder, red chili powder each
- 1 large onion, chopped small
- A small piece of ginger, chopped or grated
- 2 tomatoes, chopped
- 3-4 garlic pods, crushed or minced
- 1/2 tsp hing ( Asafoetida )
- 1/4 tsp Cinnamon
- 1 tsp Ghee + 1 tsp oil
- 1/2 tsp Mustard seeds
- 1 tsp Cumin seeds
- 2-3 green chilies, chopped small1 tbsp Kasuri Methi
- Salt to taste, about 1 1/2 tsp
- Handful of coriander leaves to garnish.
How to make?
Soak all the dals together after washing thoroughly, for about 30 min. Rinse many times till the white water clears off.
In a pressure cooker, heat 1 tsp of oil. Add hing and fry for about 30 sec. Add tomatoes and green chilies and cook for 1 min. Add turmeric, coriander powder, cinnamon and salt and mix well. Cook covered till tomatoes gets all mushy and spices get cooked, for around 3-4 min.
Add dals and 4 cups of water. This much amount of water is required as the dal tends to get thick when cools off. Pressure cook for 2 whistles and open when the pressure ease off.
In another pan, heat ghee. Splutter mustard seeds and cumin seeds. When they crackle, add garlic and ginger and fry for 2 min on medium flame. Add onions and fry till brown for 4-5 min. Onions should be well cooked and light brown in colour else the taste will not be absorbed by the curry.
Add red chili powder and kasuri methi, give a nice stir. Pour this tempering over cooked dal and combine. Garnish with cilantro and serve hot
To make a vegan version of this dal, simply substitute ghee from oil. I would prefer the use of sesame oil or mustard oil in this recipe.
You may also substitute the green moong dal with split black urad dal. The creaminess will remain the same, however the taste would be slightly different, no lesser though.
Click below for the recipe of Baati, to go with this flavourful panchmel dal