Savoring Tradition: Rajasthani Dal Bati Recipe with Pure Desi Ghee

Instructions:

For Bati:

1. In a mixing bowl, combine whole wheat flour, semolina, gram flour, ajwain, and salt.
2. Add desi cow ghee and mix well to form a crumbly texture.
3. Slowly add water and knead the mixture into a stiff dough.
4. Divide the dough into small portions and shape them into round balls.
5. Preheat the oven to 180°C (350°F) and bake the batis until golden brown and cooked through.

For Dal:

1. Rinse the mixed lentils thoroughly and cook them in a pressure cooker with turmeric powder and salt until soft.
2. In a separate pan, heat desi cow ghee and add cumin seeds, mustard seeds, and asafoetida.
3. Add chopped onions and sauté until golden brown.
4. Stir in ginger-garlic paste and chopped tomatoes, cooking until the tomatoes are soft.
5. Add red chili powder and cook for a minute before adding the cooked lentils.
6. Simmer the dal until it reaches the desired consistency, garnishing with chopped coriander leaves.

For Churma:

1. Take coarsely ground whole wheat flour in a bowl and add melted desi cow ghee.
2. Mix well to form a crumbly texture.
3. Bake this mixture in the preheated oven until it turns golden brown.
4. Once cooled, add powdered jaggery and cardamom powder, and mix thoroughly.
5. Garnish with chopped nuts if desired.

Serving:

1. Place the baked batis and churma on a plate.
2. Pour a generous amount of desi cow ghee over the batis.
3. Serve the batis with dal and churma, creating a symphony of flavors on your plate.

 Rajasthani Dal Bati Churma, adorned with the golden richness of pure desi cow ghee, is not just a meal; it’s a cultural experience on a plate. As you relish the wholesome combination of lentils, baked dumplings, and sweetened crumbled wheat, let the flavors transport you to the royal kitchens of Rajasthan.

Embrace the culinary magic, and share the joy of this traditional Rajasthani feast with Puro Miles Desi Cow Ghee and Jaggery with your loved ones.