Wednesday, September 18, 2013

Panchmela Dal (For Dal Baati)

Panchmela Dal:-
Servers:- 4 to 8
Preapration time:- 10 minutes +Cooking time:-25 minutes

 This is a very famous Rajasthani dal,without it the famous Dal Bati cuisine in Rajasthan is incomplete.This Dal is prepared with many variations.Usually it is prepared using 5 lentil varieties like Toor Dal(Split Pigeon Pea),Urad Dal(Split Black Lentils),Moong Dal(Split yellow lentils),Chana Dal(Split yellow chick peas) and whole green Moong(Whole Green lentils), and some authentic spices and named as 'Panch mela Dal' where as in some area of Rajsathan only Toor Dal and spices are  used to prepare this Dal for famous Rajasthani Dal Bati cuisine. I have used the 5 varieties of Lentils to make this Panch Mela Dal. To enjoy the rich flavour of Dal Bati ,it needs enough dal to soak the Baties fully in the dal . So here is the recipe.
(For the Baati's please refer to my  Dal Baati recipe.)
1)Toor dal(Split pigeon pea) 1 cup
2)Moong Dal(Split yellow lentils)1/4 cup
3)Whole green Moong(Whole green lentils) 1/4 cup
4)Chana Dal(yellow Split chickpea) 1/4 cup
5)Urad Dal(Black gram)1/2 cup
(You can change the proportion of lentils as per your likes. I like it in this proportions)
6)Salt 1 teaspoon
7)Water 4 cups
8)Oil/ Pure ghee 1 to 2 tablespoon(You can use half oil and half ghee)
9)Bay leaf 1 to 2 numbers
10)Cumin seeds 1 teaspoon   
11)Roughly crushed cloves 3to5 numbers
12)Roughly crushed black paper corns 4 to 5 numbers
13)Asafetida a pinch
14)Turmeric 1/2 teaspoon
15)Coriander powder 1 tablespoon
16)Garam masala 1 teaspoon
17)Cumin powder 1 teaspoon
18)Red chili powder 1 teaspoon
19)Salt to taste
20) Chopped Onion 1 medium size
21)Grated ginger 1/2 teaspoon
22)Grated galic 1/2 teaspoon
23)Crushed green chilies 1/4 teaspoon
24)Tomato puree 1/2 cup(Or 1 large tomato pureed)
25)Lemon juice 1 teaspoon(or to taste)
26)Water 3 to 4 cups(Or as required)
27)Chopped Fresh coriander 2 table spoons
Ingredients For Seasoning:-
1)Pure ghee or oil 2 to 3 table spoons
2)Red chilipowder 1 tea spoon
3)Dry red chilies 3 to 4 numbers
4)Asafetida 1/4 teaspoon
1)Combine all the lentils and wash thoroughly.
2)Soak the mixed lentils for 30 minutes(This is optional)
3)If soaked drain the water,and transfer the lentils in to the pressure cooker
4)Add 1 teaspoon of salt and 4 cups of water, give it a stir.
5)And pressure cook for 1 whistle(if soaked for 30 minutes) or cook for two whistles if not soaking.
6)Meanwhile,heat the oil or ghee in a deep pan on medium heat.
7)Add bay leaf,cumin seeds,add cloves,black peppercorns, asafetida.Allow it splutter.
8)Add in chopped onions and a little salt,mix well and cook for 1 to 2 minutes.
9)Add in ginger grated,garlic grated and crushed green chilies,mix well and cook for another 2 to 3 minutes or untill the onion becomes translucent or golden in color.
10)Add in tomato puree,mix well and cook untill the oil starts to separate and the raw smell of tomatoes disappear.Add in the lemon juice
11)Add in coriander powder,turmeric powder,cumin powder,garam masala and red chilip powder,mix well and cook for 1 to 2 minutes.
12)When the pressure cooker is cool,add the cooked lentils mixture into this onion,tomato mixture,mix well.
13)Pour in 3 to 4 cups of water,mix well and allow Dal to come to come to a boil.
(Adjust the water quantity according to the Dal consistency you want)
Directions for seasoning:-
1)Heat oil or ghee in a pan,add red chilies,asafetida and red chili powder,mix for 2 seconds and pour the seasoning on the Dal.
2)Garnish with the chopped green coriander. And serve hot with the Dal Batties and Churma ladoo.

Tuesday, September 17, 2013

Baties for Dal Bati Churma

Baties For Dal Bati Churma:-
Preparation Time:-10 minutes
Baking time:- 35 to 40 mniutes
Serves:-8 to 10 Bati/Serves 4 to 6

The Incredible India is surrounded by a wide range of regional cuisines, most of them are cooked according to the range of diversity in soil types. Like in Rajasthan "The Land Of King" as the kings used to go on wars needed long lasting foods and the food which could be eaten without heating.The food is prepared according to the available items  in the different areas of Rajasthan.So in the desert side of Rajasthan like Jaisalmer,Bikaner,and Barmer region the cooks prepares the type of cuisine which requires very little water and they prefer instead to use more milk, buttermilk and clarified butter.Perhaps the best Known Rajasthani food is Daal Baati which is also known as Dal Bafla in Indore and malwa region.The Rajasthani food is incomplete without the mention of the famed Dal Baati churma.The Dal is prepared using some spices and five combinations of Lentils named as Panch Mela Dal or simply by using Toor Dal(Split Pigeon Pea).The Baati is prepared with many variations and ways.I have used Wheat flour(Aata) and semolina.This is a very heavy diet as lots and lots of Ghee is used in this dish. This is a very favourite cusine in my home. So here is the recipe for Baati; For Dal recipe,please refer to my Panchmela Dal recipe.And for the Sweet churma ladoos refer to my Churma Ladoo recipe.
1)Wheat Flour(Aata) 4 cups
2)Semolina 1 cup
3)Salt 1/2 teaspoon
4)Baking Powder 1/2 teaspoon
5)Carom Seeds 1/4 teaspoon
6)Oil or butter 2 tablespoons(Butter should be at room premature)
7)green chilies crushed 1/4 teaspoon
8)Grated ginger 1/2 teaspoon
9)Grated garlic 1/2 teaspoon(optional)
10)Yogurt 1 cup
11)Warm Water 1/4 cup
12)Clarified butter or pure ghee 1 cup (To deep the Baati)
1)Preheat oven to 180°Celsius or 350°Fahrenheit.
2)Mix and sift together wheat flour,semolina,salt and baking powder.
3)Add in carom seeds and mix.Add in crushed green chilies.
4)Add in ginger and garlic grated,mix well.
5)Add in butter or oil, mix well.
6)Add in yogurt,mix well to form a stiff dough.Add the warm water if required, as some times if the yogurt is liquid,you need less water.And if the yogurt is thick then you may require all of the water and knead it for 1 to 2 minutes.
7)Apply 2 to 3 drops of oil or little bit butter to the dough,cover and allow it to rest for 15 minutes.
8)After 15 minutes,make golf-size rounds (Refer the pictures),keep it on a baking tray or pizza stone,bake for 15 to 20 minutes,keep an eye while baking,after 15 minutes turn over and bake on the other side for another 15 to 20 minutes or till the baties change the color to light pink.(Refer the pictures).
9)Heat the ghee until it melts,when the baaties are ready press them little bit and deep them into the ghee for 30 seconds,remove and keep aside.Yummy Baaties are ready.
How to serve:-
1)Take the baties in a deep plate, pour the Panchmela Dal
2) scrumble Churma ladoos ,top with 1 tea spoon of ghee and serve hot.
For churma Ladoo refer to my Churma Ladoo recipe.

Churma Ladoo (For Dal Baati Churma)

Churma Ladoo:- 

Preparation time:-10 minutes
Baking time:-35 t0 40 minutes
Ready In:-50 minutes
Serves:- 6 to 8 Medium Size Ladoo

Dal,bati and churma ladoo is the ultimate Rajasthani cuisine combination.Churma laddo ingredients and the bati ingredients are same ,traditionally batis without salt are fried in pure ghee but here i am showing the baking version.Churma ladoo is also prepared in festive season as a offering to God.Usually jaggery is used but i have used powdered sugar.Very healthy for kids,instead of a iron supplement,churma ladoo made with jaggery is a good option for kids.If you want to make it for kids then fry the bati in ghee.I have baked the batis and used powdered sugar as i made it for eating with Dal and bati. When eating with dal bati i prefer sugar ladoos.For prasadam i prefer using jaggery and crushed dry fruits.AS the Ganpati Bappa is here with us this is the best prasadam option.So here is the recipe for churma ladoo.
1)Chapati Flour or wheat flour 4 cups
2)Semolina 1 cup
3)Pure ghee/ butter 2 table spoons
4)Baking powder 1/8 tea spoon
5)Warm water or milk 1/4 cup
6)Powdered white sugar or Jaggery powder to taste(I used 1/2 cup)
7)Cardamom crushed 3 to 4 numbers
8)Pure ghee to deep the Churma bati 1/2 cup
(If frying the batis and not baking then u need pure ghee for frying)
1)Preheat oven to 180°Celsius or 350° Fahrenheit.
2)Sieve together the flour,semolina and baking powder.
3)Add the pure ghee mix well so that the ghee gets incorporated in the flour thoroughly.
4)Add i the warm water or milk little bit at a time and knead for 3 to 4 minutes to form a stiff dough.Apply few drops of ghee and set aside for 10 to 15 minutes.
5)Make medium sized rounds and place on to the baking tray(Refer the pictures)
6)Brush some ghee on top and transfer to the oven and bake for 15 minutes,after 15 minutes turn over and bake for another 10 minutes or until it turns golden brown.
7)When its done take out of the oven and deep into the melted pure ghee make sure
the bati is covered with ghee from all side.Keep it for 2 to 3 minutes so the ghee get absorbed into it.
8)Instead of baking you can deep fry the batis in ghee
9)After that Scrumble the batis  with the help of hands or coarsely grind in a mixer grinder or food processor,add the powdered sugar or jaggery, add the crushed cardamoms ,add some melted ghee and mix well and roll out the round ladoos as per your required size.
10)Serve with Dal Bati.
(Click the link for Panchmela Dal recipe and For Bati recipe)
(If you are making the ladoos for Prasadam,then after the ladoos are done roll them in the roasted poppy seeds.Even if you want you can add some dry fruits into it like cashews,sultanas,pistachios and almond flakes.And serve as a Sweet dish too.)