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Dal Bati Churma is more than just a meal; it is a reflection of the Rajasthani culture. Originating from the dry state, it’s famous for its unique combination of savoury and sweet elements. The dal is a spicy lentil curry, the bati is a round, hard bread traditionally baked in a clay oven, and the churma is a sweet, crumbly preparation made from wheat flour, ghee and sugar.
Originally bati was made by combining these ingredients, wheat flour (unsalted), camel milk and ghee. This was first mentioned during the time of the Rajput kings of Rajasthan. They began to relish this dish during the wars or long travel. It was a highly nutritious and sustaining food for them.
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Folklore says churma was discovered when a cook accidentally added sugarcane juice to bati during the war. The other stories involve homemakers. They used to keep Baatis fresh by soaking them in sugar or jaggery water, which led to the creation of Churma.
To truly appreciate this dish, it is essential to understand the traditional way of eating it, which involves savouring each component in a specific manner.
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How To Eat Dal Bati Churma
Start With The Bati
Start by breaking the bati into smaller pieces. Traditionally, the bati is quite hard, so it is dipped in ghee to make it soft. Break it with your hands or spoon.
Mix In The Dal
Pour the hot dal over the broken bati. The dal is a spicy lentil curry with a rich, savoury flavour, which will soak into the bati, softening it and infusing it with its delicious taste. Let the bati absorb the dal for a few minutes to improve the flavour.
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Add Ghee
For an authentic taste, add a dollop of ghee on top of the dal-soaked bati. Ghee adds richness and depth to the dish, making it even more indulgent. The warm ghee melts into the bati and dal, giving it the warmth of a traditional taste.
Also Read: Rajasthani Dal Bati Churma Recipe
Churma
After enjoying a few bites of the dal bati mix, take a spoonful of churma. It is a sweet mix of wheat flour, ghee and sugar. Basically, it is the dessert, but it can be added to the dal bati mix to give it a sweet taste. The sweetness of churma provides a delightful contrast to the dish.
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Pickles And Curd
The traditional way of serving dal bati churma is with pickle and curd. The pickle adds a tangy, spicy kick, whereas the curd gives a cooling effect to balance out the heat of the dal. Do not mix it with dal bati, rather take a small bite in between the meal.
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Eating dal bati churma traditionally offers a deeper appreciation of this Rajasthani dish. By following these steps, people can enjoy and relish the authentic flavours and connect with the cultural heritage of Rajasthan.
