Why Groundnut Oil is the Perfect Addition to Your Daal Baati Churma 

Daal Baati Churma is one of the oldest Rajasthani dishes that has gained popularity because of its flavors and wholesome ingredients. This recipe includes earthy richness from daal, a crunchy texture of baati that has been baked, and sweetness of churma-all coming together in perfect harmony of flavors. Adding groundnut oil to the dish provides a nutty aroma to the dish while making it a healthier option. Let’s dig into this step-by-step recipe! 

Ingredients

For the daal: 

• 1 cup split pigeon peas (toor dal) 
• 2 tablespoons groundnut oil 
• 1 teaspoon mustard seeds 
• 1 teaspoon cumin seeds 
• 1 pinch asafoetida (hing) 
• 1 green chili, finely chopped 
• 1-inch piece of ginger, grated 
• 2 medium tomatoes, finely chopped 
• 1/2 teaspoon turmeric powder 
• 1 teaspoon red chili powder 
• 1 teaspoon coriander powder 
• 1/2 teaspoon garam masala 
• 1 tablespoon lemon juice 
• Salt to taste 
• 3 cups water 
• Fresh coriander leaves for garnish  

For the baati: 

• 2 cups whole wheat flour 
• 1/4 cup semolina (sooji) 
• 1/4 cup groundnut oil 
• 1/4 teaspoon carom seeds (ajwain) 
• 1/2 teaspoon salt 
• Warm water as needed for kneading 
• For the Churma: 
• 1 cup whole wheat flour 
• 1/4 cup semolina (sooji) 
• 1/4 cup groundnut oil 
• 1/2 cup powdered jaggery (or sugar) 
• 1/2 teaspoon cardamom powder 
• 2 tablespoons chopped almonds and cashews 

Instructions 

Step 1: Prepare the Daal 

• For half an hour, wash and soak the toor dal. Put three cups of water in a pressure cooker and cook it until it’s tender (3–4 whistles). Mash lightly and set aside. 
• Heat groundnut oil in a pan. Add mustard seeds, cumin seeds, and asafoetida. Let them splutter. 
• Add chopped green chili and ginger, sauté for a minute. 
• Stir in chopped tomatoes and cook until soft and mushy. 
• Add salt, coriander powder, red chili powder, and turmeric powder. Mix well. 
• Add the cooked dal and simmer for 5-7 minutes.  
• Adjust consistency by adding water if needed. 
• Finish with garam masala, lemon juice, and garnish with coriander leaves. 

Step 2: Make baati 

• Take a big bowl and add whole wheat flour, semolina, salt, carom seeds, and groundnut oil. 
• Make dough by kneading warm water. Divide the dough into equal portions and make round balls of it. 
• Preheat oven to 180°C (350°F). Put baatis on a baking tray and bake for 25-30 minutes. Flip them in between to ensure uniform browning. 
• Cook them in a baati oven or over direct charcoal for an authentic smoky flavor. 

Step 3: Churma preparation 

• Combine whole wheat flour, semolina, and groundnut oil. Form a crumbly dough by mixing.  
• Add some water if necessary to bind it. 
• Make the baati or fry them to a golden brown colour. Then allow to cool down, crush it to a coarse powder.  
• Mix with powdered jaggery, cardamom powder and chopped nuts and sweeten it as per preference. 

Step 4: Serve it 

• Baati can be served hot along with the rich flavor of the daal drizzled with some melted ghee, if preferred. 
• Serve churma as a dessert with it to finish off your meal. 
•  Satisfy yourself by having a comfort meal with your loved ones and friends! 

This wholesome dish is perfect for celebrations or weekend indulgence, offering a taste of Rajasthan with every bite.