Today I bring you a popular and signature dish of Rajasthan – DAL BAATI, CHURMA relished and enjoyed by all. Rajasthan means – “Abode of Kings” and the food of Rajasthan is colorful, has rich flavors, exotic aroma and ghee is used generously while preparing and serving a meal. Dal baati OR Baati Dal is a- must- have- once- a- month- meal for my family. Visited Rajasthan so many times and still in awe of its rich culture and heritage. The palaces, folk dances, royal ambiance of heritage properties is an awe-mazing experience. A picture from one of our trips to Rajasthan.
Would like to share a picture of Rajasthani Thali which we enjoyed at one of the well-known heritage properties of Rajasthan –out of this world with lip smacking dishes. It was a heavy meal and we couldn’t finish the whole thali.
Well let’s get back to the recipe part as I can talk all day long about Rajasthan – Chana dal, Urad dal with skin and plain urad dal are pressure cooked along with onion, tomatoes and spices and later tadka of garlic and spices is added to add extra flavor to it. Enjoy this dal with the traditional baati recipe and follow this link and learn how to eat baati. TIP – Pressure cook the dal for 7-8 whistles or until tender but in case if your dal is still uncooked – no worries, close the lid and and pressure cook for another 2-3 whistles. You may need to adjust water in the dal before putting the lid on. But if your dal is OVERCOOKED – don’t panic, throw in some ice cubes as this will cool down the dal immediately, stir it gently and while doing the tadka just simmer it for a minute and take it off the flame.
