Objectives

The objective of the advanced course on Daal Baati Churma and Raabdi is to understand the taste, method, and culture of these traditional Rajasthani dishes. The course will highlight the correct preparation, ingredients, and presentation of the dishes as well as their cultural significance and diversity.
Now let us learn about the significance of Daal Baati Churma:
Daal Baati Churma is a traditional Rajasthani dish that is an important part of Indian culture. It is especially popular in rural and urban areas of Rajasthan and is specially made for festive occasions, special celebrations, and family gatherings. Let us know about it:

• Traditional significance: The story of Daal Baati Churma is closely linked to the rich cultural traditions of Rajasthan. This dish has been an important part of Rajasthani families since ancient times and is lovingly made on special occasions.
• Cultural symbol: Daal Baati Churma is a symbol of the food culture of Rajasthan which encapsulates unique regional flavors and traditions. This dish represents the hospitality and richness of Rajasthan.
• Taste and Nutritional Value: The taste and nutritional value of Daal Baati Churma is one of the main reasons for its popularity. The crispy Baati, spicy Daal sauce and sweet Churma come together to make a balanced and delicious meal.

Now let us understand what is its place in Rajasthani cuisine?

Rajasthani cuisine is very diverse and rich and Daal Baati Churma is an important part of this diversity.
Daal Baati Churma is the hallmark of Rajasthani food. It holds a special place in the traditional Rajasthani thali and enriches the dining experience.
This dish is prepared with great pride and enthusiasm on special occasions such as festivals (Diwali, Holi etc.), weddings and other traditional occasions.
Daal Baati Churma is now popular not only in Rajasthan but all over India. It is also used in restaurants and special canteens, which explains the popularity and cultural significance of this dish. The unique combination of Daal, Baati, Churma with Raabdi has been gaining a lot of attention.
This introduction will help you understand the historical, cultural and social significance of Daal Baati Churma and explain its special place in Rajasthani cuisine.

History of Bhil Tribe

Deeply connected to Rajasthan, this tribe is considered to be one of the oldest tribes of the state. Their history is not only a part of the cultural and social development of Rajasthan, the Bhil community in Rajasthan resides mainly in the Aravalli Hills and the mountainous areas of southern Rajasthan. These areas helped protect them from external influences for a long time. The population of Bhils is prominently seen in Banswara, Dungarpur, Pratapgarh, Chittorgarh and Udaipur districts. The Bhil tribe is one of the oldest tribes of Rajasthan, which has always been freedom-loving and self-reliant. They challenged the control of the rulers and maintained their distinctive traditions. The influence of the Bhils was more than that of the rulers in many areas, and their society organization was based on its own judicial system.
Gavari dance and Bhil painting are especially famous in the Bhil community. Their language is Bhili, which is influenced by Gujarati and Rajasthani. Traditions like Arpan (offerings offered to ancestors) and Mrityubhoj have deep cultural and religious significance in the Bhil tribe. In these practices, traditional dishes like Daal-Baati Churma and Raabdi play a special role. Let us understand the importance of these dishes on these occasions.

Importance of Daal-Baati Churma and Raabdi in Tarpan

Since ancient times, Daal-Baati Churma is offered at the time of Tarpan for the satisfaction of the souls of ancestors. It is believed that by offering this food to the ancestors, they are satisfied and bless the family.
The Bhil tribe has a tradition of making Daal, Baati, Churma on many social, religious programs and festivals from birth to death.
Apart from this, after Tarpan, people of the community are invited to the feast. Feeding everyone equally in this shows equality and brotherhood in the society. The Bhil community uses unadulterated, pure and indigenous ingredients in their food, which also shows a sense of respect towards nature.
From here we believe that the trend of Daal-Baati Churma and Raabdi spread among different tribes, warriors and every section of the society of Rajasthan and today it is famous all over the world.
Baati also has an amazing story. It is said that when the Rajput people used to go to war, they used to leave the kneaded dough buried in the sand. When they returned from the war, the dough kept in the sand would get cooked by the scorching sun. After this, they would dig out these cooked Baatis and eat them by applying ghee. This Baati was not only delicious, but it was also served with curd or buttermilk made from goat or camel milk.

History of Panchmel Daal

The origin of Panchmel Daal is also interesting. It is believed that when the traders of the Gupta Empire settled in Mewar, since then the combination of Daal and Baati became popular. Panchmel Daal is a simple and nutritious mixture of five pulses tempered with cumin, cloves, dried red chilies, and other spices. This Daal is not only delicious but also has health benefits. It was a favourite in the royal court of the Gupta dynasty, which further increased its popularity.
In this module, we understood the importance of Daal-Baati-Churma and its special place in Rajasthani cuisine. It is not only a traditional dish but also a symbol of Rajasthan's culture and celebrations, which reflects the identity and heritage of the local people. In the next module, we will study the history, origin and historical background of Daal-Baati-Churma. Along with this, we will understand the cultural significance and traditions. This information will help us better understand the cultural heritage and social impact of this popular dish.

Here we will learn about the history of Daal-Baati-Churma-Raabdi

So let's start with the origin and historical background

Daal-Baati-Churma is one of the traditional foods of Rajasthan, whose history is centuries old. This dish is the identity of Rajasthani cuisine and its origin is believed to be in the rural areas of Rajasthan. Its preparation process and ingredients reflect the rich cultural and historical traditions of Rajasthan.

Daal Baati Churma Raabdi is a traditional and popular Rajasthani dish with a rich and varied history. The origin, cultural significance and historical context of these foods are part of a wider tradition.

1. Now know about the history of Daal Baati

• Daal Baati is the main dish of Rajasthan and its origin is believed to be from the ancient times of Rajput dynasty and rural areas. Both Daal and Baati have been a part of Indian cuisine since ancient times. The Daal served in it is a type of lentil which is prepared from various pulses like masoorDaal, chana Daal, tuvar Daal, urad Daal etc. The shape of the Baati is round which is cooked in a furnace and in the tribal area Baati is cooked on Kandas (Chhans).The history of Daal Baati is associated with the royal cuisine of the Rajputs. This food originated at a time when people had to stay in the battlefield for a long time and needed long meals. Cooking in the furnace improved the quality of the Baati and it could be stored safely for a long time.

2. Now know the history of Churma

• Churma is an important part of Daal Baati and holds a special place in traditional Rajasthani cuisine. Churma is mainly made from ground Baati and ghee, sugar, jaggery and dry fruits are added to it.
• The origin of Churma is also related to Rajput cuisine. This dish was prepared at a time when food had to be preserved for a long time during long journeys. Churma was prepared with invigorating ingredients that were useful for travelers.

3. Now know the story of Raabdi

• The history of Raabdi is deeply linked to the cultural heritage of Rajasthan and Haryana. It is not a new drink, but it has been an integral part of local life for centuries. Ancient traditional methods are used in the recipe of making Raabdi, which has been passed on from generation to generation.
• Consumption of Raabdi is highly beneficial in the summer season. Drinking it gives freshness and energy, and it cools the body. When someone consumes Raabdi for the first time, he enjoys experiencing its coolness and taste.

What is Daal-Baati-Churma-Raabdi Cultural Significance and Traditions

The cultural significance of Daal-Baati-Churma-Raabdi is deeply rooted in the traditional culture of Rajasthan. This dish is specially prepared on festivals, weddings and other important occasions. It is specially prepared by the tribal community during the Raati Jagran of ancestors, offerings to deities in Navratri and during Bolma time.
Daal-Baati-Churma is consumed as a part of special events and traditional rituals. The traditions and beliefs behind its consumption are part of the lifestyle and cultural norms of Rajasthan.
Daal Baati Churma is a major and delicious dish of Rajasthan, which is not only known for its taste but also the cultural heritage behind it is extremely important. It is especially popular in the rural and urban areas of Rajasthan. This dish is an integral part of Rajasthani cuisine and is served on special occasions, festivals and family gatherings. Let's find out more about it
Family and Social Unity: Daal Baati Churma is not just a dish, but it is a symbol of unity among families and communities. Whenever there is a special occasion, like weddings, festivals or other celebrations, this dish is a must. It is not just a food item, but the process of making and eating it also brings families together. The tradition of sharing Daal Baati Churma has strengthened social ties in both rural and urban cultures of Rajasthan. Especially, during festivals, all the family members gather together, and prepare this dish together. This process is not only a simple way of cooking, but it also provides an opportunity for mutual conversation and happiness. Apart from this, people also share their traditional stories, songs and dances when they gather around Daal Baati Churma, thereby strengthening the bonds. All these aspects together make Daal Baati Churma not just a meal, but a cultural heritage for the family and the community.
Integral part of festivals: Daal Baati Churma holds a special significance during various festivals in Rajasthan. It is a tradition to prepare it on the occasion of Diwali, Holi, and Teej. It is a symbol of celebration and serves as a medium to share happiness among people. In Rajasthan, Daal Baati Churma is specially prepared during festivals, following traditional methods. At the time of Diwali, families greet each other with this dish, and on Holi, Daal Baati Churma is enjoyed along with colors. These traditions not only make this dish special but also make it a symbol of community bonding. Daal Baati Churma is made in different ways in different parts of Rajasthan, which adds to its variety. Thus, Daal Baati Churma is not just a dish, but a part of a cultural celebration and tradition, which brings people together.
Locality and identity: Daal Baati Churma is an important symbol of Rajasthani culture. It is a part of the local identity and the Rajasthani dining experience is incomplete without it. Daal Baati Churma's contribution to Rajasthan's cultural identity is extremely important. Locals proudly serve this dish to their guests, which makes it even more special. Also, Daal Baati Churma has local variations in its recipe and ingredients. For example, the spices and pulses used in different regions make it unique. Also, Daal Baati Churma is known by other names in many states, such as "Baati Churma". This shows its popularity in different places, and it shows how this dish crosses cultural boundaries.
Health and Nutrition: Daal Baati Churma is not only delicious, but it is also nutritious. Lentils contain protein and fiber, which are beneficial for health. In India, lentils are considered a major source of nutrition, and it is an integral part of the vegetarian diet. The various Daals found in Daal Baati Churma like moong, tur, and chana Daal provide essential proteins, vitamins, and minerals for the body. Moreover, the wheat used in the Baati is a good source of energy, while the use of jaggery in the Churma provides natural sweetness and energizes the body. This combination makes Daal Baati Churma not only delicious, but also beneficial for health. Along with this, the process of preparing this dish also helps in retaining its nutritional properties, making it a complete meal.
Artistic Presentation: The serving art of Daal Baati Churma is also special. It is usually served decorated in a thali where Daal, Baati, and Churma are kept together. This view is captivating and makes the eating experience even more special. In Indian food, presentation is given special importance. Daal Baati Churma is garnished with colourful chutneys, onions, and green chillies, which not only enhance the taste but also make it look attractive. Moreover, it is a tradition to garnish it with fresh ghee, which makes its taste even richer. Having this dish on a Rajasthani thali not only gives a taste experience but also reflects the diversity and artistry of Indian culture. Thus, the presentation of Daal Baati Churma is not just a part of eating but it is a cultural experience that is associated with every bite.
Daal Baati Churma is not just a dish but it symbolizes the cultural identity of Rajasthan. Through it we not only experience the diversity of Rajasthani food but also understand the traditions and culture behind it. It serves to strengthen the bond between families and is a symbol of social unity. Every bite of Daal Baati Churma tells a story, which keeps alive the rich cultural heritage of Rajasthan.

Cultural significance of Raabdi

Raabdi, a staple food of Rajasthan and Haryana, is a great symbol of cultural significance. It is not just a simple dish but a symbol of family and community unity. On special occasions, such as festivals or celebrations, it is specially prepared, which strengthens family ties.
Raabdi has special significance on festivals; in summer, such as Holi and Diwali, it becomes a popular dish. It is part of the local identity, reflecting the regional culture. Raabdi contains healthy ingredients like buttermilk, curd and millet/maize porridge, which make it a complete and nutritious meal. The presentation of Raabdi also adds to its cultural significance, as it is presented in an earthen pot. Its different variants, such as Khaate ki Raabdi and Chhachh ki Raabdi, add to its diversity and local traditions. In this way, Raabdi is not just a food item, but it is an important part of the cultural heritage and family ties of Rajasthan and Haryana.
In this module, we understood the importance of Daal-Baati-Churma and its special place in Rajasthani cuisine. It is not only a traditional dish but also a symbol of Rajasthani culture and celebrations, reflecting the identity and heritage of the local people. In the next module, we will study the history, origin and historical background of Daal Baati Churma along with understanding its cultural significance and traditions. This information will help us better understand the cultural heritage and social influence of this popular dish.

Regional Variations and Influences

Daal Baati Churma has had different variations and influences in different regions ranging from Rajasthan to Madhya Pradesh, Gujarat, and Uttar Pradesh. Just as this dish is an integral part of the lives of various communities and tribes of Rajasthan, it also has variations in taste, method, and serving style in different regions.

• Rajasthan:The traditional version of Daal Baati Churma is most famous in Rajasthan. It is made here especially during festivals, weddings, and celebrations. Baati is made from coarse wheat flour, which is first cooked in a tandoor or earthen stove, and by the Bhil tribe, Baati is cooked over Kandas (Chaans) and then dipped in ghee. Panchmel Daal (a mixture of five types of pulses) is used in Daal, which makes it tasty and nutritious. Bhil tribe makes Daal by mixing chana Daal in urad Daal. Churma is prepared by mashing baati with ghee and jaggery/sugar, which is full of sweetness. There is also a tradition of making churma laddu here.
• Madhya Pradesh (Malwa region):A different form of Daal baati is seen in the Malwa region of Madhya Pradesh. Here, instead of cooking baati in ghee, it is sometimes roasted on low flame in a tandoor. In the Malwa region, instead of churma, plain baati is served with Daal, and churma is sometimes used as a dessert. The Daal is also simple, in which tuar (arhar) or moong Daal is used more.
• Gujarat:In Gujarat, Daal Baati is popular as a major Rajasthani and Malvi dish, but the local spices and flavours are also visible in it. Baati is often cooked on a pan instead of a tandoor, and is served with ghee or butter. Daal is made mildly sweet and less spicy, which is a specialty of Gujarati food. People here like to eat it with a sweet and sour taste.
• Maharashtra (Vidarbha and Khandesh):A special form of Daal Baati Churma is also seen in the Vidarbha and Khandesh regions of Maharashtra. Here Baati is sometimes boiled or cooked on a pan instead of cooking in a tandoor. Daal uses mild spices and moong or gram lentils. Sometimes a mixture of sugar and coconut is served instead of churma. In Maharashtra, it is made as a special dish during festivals.
• Uttar Pradesh (Braj region):Daal Baati Churma has gained popularity in Braj region due to Rajasthani influence. It is made on special occasions. Baati is made slightly salty and spicy here, and the Daal is less spicy. Churma is sometimes not served separately but eaten with Daal and baati.

Influence:
Daal Baati Churma has a deep cultural influence on different regions. It is a dish that is not limited to just eating, but it also symbolizes cultural exchange, unity and tradition among people. Regional variations of this dish reflect local ingredients and flavors, but its basic purpose is to provide a nutritious and delicious meal that gives strength and energy to the eater in winter, summer, or any difficult conditions.
Thus, each regional variation of Daal Baati Churma has evolved keeping in mind the culture, lifestyle and climate of the region. Be it the ghee-soaked Baati of Rajasthan or the simple and tasty Baati of Malwa, this dish has created a distinct identity for itself in every region.Talking about Raabdi, understanding the preparations and variations of Raabdi in different regions makes it clear that it is not just a traditional dish but also an important part of the cultural heritage and lifestyle of every region. It has adapted to the climate, local ingredients and traditional dietary habits of different geographical regions, which also gives it a distinct cultural identity.
Bajra/Maize Rabadi of Rajasthan is especially famous. Bajra/Maize is used prominently in food here, and to make Rabadi, millet flour is mixed with buttermilk and cooked. It is an ideal drink to cool the body in summer. Since this area of ​​Rajasthan is hot and dry, the local people consume such drinks that keep the body cool and protect from heat. Bajra Rabadi provides nutrition along with cooling, as millet is rich in fiber and essential minerals. Maize porridge is cooked in buttermilk by the tribal community.
Rabadi of Haryana is called Jau Ki Rabadi, which is made from barley flour and buttermilk. Barley and buttermilk have an important place in the agricultural culture of Haryana. This Rabadi is mainly drunk in summer, as it provides coolness and energy to the body. In the rural areas here, the consumption of Rabadi is considered to be an excellent energy source for people doing physical labor. Apart from this, it is also beneficial for digestion. Barley flour is rich in fiber and protein, which provides essential nutrition to the body.
Parts of Maharashtra and Karnataka also have a unique form of Raabdi, which is mainly consumed as a cold drink in summers. The Raabdi here uses local ingredients, such as millet, barley, or ragi, and is prepared to provide cooling effect. This Raabdi is light and easy to digest, and its taste is different from the Raabdi of other regions. These variations of Raabdi can be seen not only in taste and texture, but also in their cultural and health benefits. In every region, Raabdi is used for different purposes—sometimes it is a means of keeping the body cool in summers.
In this module, we studied the origin and historical background of the history of Daal-Baati-Churma. We understood its cultural significance and traditions, which give this dish a special place in the rich culture of Rajasthan. This dish plays an important role in social gatherings and festivals.
In the next module, we will learn the ingredients and preparation methods of the various components of Daal Baati Churma. It will focus on the process of making Daal, Baati, Churma, and Raabdi, along with sharing some bonus tips that will make the dish even tastier.

Ingredients for Daal Baati Churma-Raabdi

First, let us know about the ingredients and preparation of Daal

• Let us identify the main daal (masoor Daal, chana Daal etc.)
• Masoor Daal: Red lentil contains a good amount of protein and fiber.
• Chana Daal: Yellow lentil is slightly sweet and rich in protein.
• Urad Daal: Black lentil is also used in Daal Baati Churma.
• Tur Daal or tur Daal: This Daal is yellow in colour and is also used in Daal Baati Churma.
• Traditionally, in tribal society, urad Daal is made by mixing chana Daal with it.
• Now let's know how to make Daal
• First of all, wash the Daal thoroughly and soak it for a few hours.
• Then put the Daal in a pressure cooker to boil it and add water, salt and spices to it. Let the Daal cook for 3-4 whistles.
• Traditionally, Daal is made in a handi by the tribal community of Rajasthan.
• Tadka: Heat oil in a pan and prepare the tadka by adding cumin seeds, asafoetida, green chilies and tomatoes. And then add it to the cooked Daal.
• Serving instructions: Serve hot Daal with rice or Baati.

Now let's know the ingredients and preparation of Baati

In this, we have to use flour, oil and other ingredients

Its ingredients include:-

• Flour, flour used to make Baati.
• Vinegar and salt: To enhance the taste.
• Baking Powder Vinegar and baking powder are not used by tribal community of Rajasthan. How to make Baati - We can cook it in Gas Stove, Bhatti, Tandoor In tribal community of Rajasthan, Baati is cooked on burning Kandas (Upal/Chhan). First of all, knead the dough: Mix flour, ghee, salt and water and knead soft dough.
• Make Baati: Make small dough balls and make them in round shape.
• Now how to cook Baati
• Place Baatis on Bhatti or Kandas so that they get cooked properly.

Now let’s know about the ingredients and preparation of churma

Ingredients required to make churma

• Coarse flour: Flour used for churma.
• Sugar: To increase the sweetness.
• Nuts and dry fruits: To enhance the taste of churma
• Now how to make churma
• Firstly, make coarse flour: Knead the dough till it forms a small ball and balls.
• Now cook these balls in a furnace or tandoor or kanda and mash them when they cool down.
• Add ghee and sugar: Mix the ground Baati well with ghee and sugar.
• Garnish it: Garnish the churma with nuts or dry fruits and enjoy.
• Churma laddus are also made by the tribal community of Rajasthan.

Now let’s know the ingredients and preparation of Raabdi

Raabdi can be prepared with various ingredients, like millet or maize porridge, and buttermilk, which make it not only delicious but also healthy. Here we will learn about the ingredients and preparation of three major types of Raabdi—Rajasthani Raabdi, Khate ki Raabdi, Chhachh ki Raabdi, and Kutedi Raabdi.

1. Rajasthani Raabdi

Rajasthani Raabdi, also known as Bajra ki Raabdi, is a traditional and delicious drink found in every second household in the Indian state of Rajasthan. It is a special summer drink that is a wonderful way to combat the heat wave and keep the body temperature cool and hydrated. Prepared with millet flour and curd, this Raabdi is a drink you cannot miss. You can drink it chilled in summers or enjoy it as a hot drink in winters. Maize porridge is made by the tribal community by cooking it with buttermilk in a clay pot.

Ingredients:

• 2 1/2 teaspoons coarse millet flour or maize porridge
• Salt as required
• 1 cup curd
• 1/4 teaspoon cumin seeds
• 3 1/2 cups water

For garnishing:

• Roasted cumin powder (2 dashes)

Method:

Step 1: Prepare the curd-flour (Daalia) mixture and cook on low flame
To make this delicious Rajasthani Raabdi, take a bhagona or handi and add 2 1/2 cups of water and curd. Add salt, cumin seeds, and millet flour or maize porridge and whisk well. Make sure there are no lumps left in the mixture. Then turn on the flame and keep the handi on low to medium flame. Keep stirring the mixture continuously for 6 to 7 minutes till it thickens.

Step 2: Check the consistency of the mixture and garnish with roasted cumin seeds

When you see that the mixture is thickening, add the remaining 1 cup of water and again keep stirring well on low flame. Make sure that the bajra atta or makki ka Daaliya is cooked well and there is no rawness in it. When the mixture has attained its desired consistency, turn off the flame and pour the Raabdi in a serving glass. Sprinkle a pinch of roasted cumin powder on top and enjoy.
It is consumed by the tribal community of Rajasthan in a bowl or a dona made from the leaves of the khakhra tree.
Tip: If you want to enjoy this Raabdi as a drink, keep the consistency thin by adding more water. On the other hand, if you want to have it as a dip, keep the consistency thick by adding less water.

Rajasthani Raabdi is not only refreshing and delicious, but also has nutritional benefits. Bajra flour is rich in fibre, which improves digestion and helps in the prevention of diseases like cancer. This is a drink that should be consumed with family and friends, so that you can get appreciation from all.

2. Khaate Ki Raabdi

Ingredients:

• 200 gm Bajra flour or Makki ka Daaliya
• 50 gm Moth flour
• 250 gm Buttermilk
• 5 litres lukewarm water
• Salt to taste
• Preparation:
• Mix 200 gm Bajra flour and 50 gm Moth flour in a vessel.
• Whisk 250 gm Buttermilk in an earthen pot for 5 minutes by hand.
• Add 5 litres lukewarm water to it.
• Keep this mixture in the sun in the afternoon. By 5 pm it will ferment.
• Then, filter it through a cloth and keep aside the flour deposited at the bottom.
• Put the drained water on fire and add salt to taste.
• When the water starts boiling, add the flour kept aside to the boiling water and cook for 2-4 minutes.
• Keep stirring with a wooden spoon so that it does not form lumps. When it boils two-three times and thickens, take it off.
• If the Raabdi becomes too thick, add some buttermilk. The Raabdi is ready.

3. Buttermilk Raabdi

Ingredients:

• 1 liter buttermilk
• 200 grams millet flour or maize porridge
• Salt to taste
• Preparation:
• Pour 1 liter buttermilk into a vessel and add 200 grams millet flour or porridge to it.
• Put it on fire and keep stirring slowly with a wooden spoon.
• When the mixture thickens and starts boiling, take it down.
• Add salt to taste.
• If it becomes too thick, add cold buttermilk.
• This Raabdi is especially eaten in the winter season. It is served hot in the evening, and in the morning, cold Raabdi is mixed with curd and eaten with millet roti.

4. Kutedi Raabdi

Ingredients:

• 1 liter buttermilk
• 200 grams whole millet
• Preparation:
• Soak 200 grams whole millet for 3 hours.
• After soaking, drain the water from the sieve and pound the millet in a mortar with a pestle.
• When the millet looks white and splits in half, add it to 1 liter of buttermilk.
• Take it on fire and keep stirring it slowly with a wooden spoon.
• When the mixture thickens and starts boiling, take it down.
• Add salt according to taste. If it becomes too thick, add cold buttermilk.
• This Raabdi is also eaten in winter season and is served hot in the evening, while in the morning, cold Raabdi is mixed with curd and eaten with millet roti.
• In this module, we learnt about the various components of Daal-Baati-Churma. It includes the ingredients and preparation methods of daal, baati, churma, and Raabdi. Along with this, we also learnt some special tips that will help enhance the taste of the dish.

In the next module, we will learn about the nutritional elements of Daal, such as protein and vitamins. Also, we will discuss the health benefits of Baati, Churma and Raabdi, including their nutritional value and effects on the body, which are important for a healthy diet.

Bonus Tips

Now listen to some additional bonus tips for making Daal, Baati, Churma:

Daal making tips:

1. Use soaked daal: Soak daal for 30 minutes to 1 hour, this will cook it quickly and make it tasty.
2. Use ghee: Use ghee while tempering, this enhances the taste of daal even more.
3. Turmeric and asafoetida: Do not forget to temper daal with turmeric and asafoetida, it helps in digestion.
4. Water balance: Maintain the right proportion of water to daal, so that it is neither too thick nor too thin.

Baati making tips:

1. Knead the right dough: Knead the thick dough for Baati a little hard, so that the Baati takes the right shape and does not tear.
2. Dip in ghee: After cooking the Baati, dip it in ghee, this will enhance its taste even more.
3. Method of cooking: Cook the Baati on low flame first, then bake it on high flame so that it is cooked well from inside as well.
4. The tribal community of Rajasthan first bakes the Baati on the embers, later it is covered in hot ashes.
5. Baking option: You can also bake the Baati in the oven, this will make it in less oil and will also be healthy.

Tips for making Churma:

1. Crumble the Baati correctly: Crumble the Baati properly for Churma, so that it tastes good.
2. Balance of ghee and sugar: Maintain a balance of ghee and jaggery in the Churma, so that it is neither too sweet nor too ghee-filled.
3. Dry fruits: Make Churma even more nutritious and tasty by adding cashews, almonds and raisins to it.
4. Cardamom Powder: Add a little cardamom powder to the churma, it will enhance its taste.

By following these tips, you can make Daal-Baati-Churma even more delicious and perfect.So in this module, we learned how and which ingredients are used to prepare Daal, Baati, Churma, and Raabdi. Now we will discuss about the ways to serve it.

Here we will learn about the ways to serve

Combination of Daal, Baati, Churma and Raabdi

The combination of Daal Baati Churma and Raabdi is a traditional and popular Indian dish that is often served on special occasions and festivals. Serving this combination correctly enhances both the taste and the experience.

Daal Presentation:

Serve Daal in a deep bowl or a copper bowl. It can also be served in a bowl made of Khakhra leaves.

• After tempering the Daal, garnish it with coriander leaves and chopped green chillies.

Baati Presentation:

• Place the Baati on a plate and cut it in half or into pieces.

Churma Presentation:

• Serve the churma in a bowl or bowl. Churma laddus are also made and served.
• Garnish the churma with chopped nuts, almonds, and pistachios.

Raabdi Presentation:

• Let the Raabdi cool and serve in a nice bowl or both.

Place the Daal bhati churma and Raabdi separately on the plate so that you can easily find everything. Serve ghee and chutney separately.

Traditional Methods and Presentation

• The traditional way of serving Daal Baati Churma and Raabdi is part of the food culture and serving it right enhances the dining experience.
• Traditional Presentation of Daal Baati Churma and Raabdi:
• Serve Daal, Baati, Churma and Raabdi in a traditional glass or metal plate.
• Chapati, Naan and Paratha can also be served with Daal.
• Apart from the Churma, you can also keep a bowl of ghee and a bowl of Daal in the container.
• Traditional Serving Style:
• Earthenware like Kulhad and Handi are used in the traditional culture of Rajasthan.
• Serve the food in a platter or a large plate. Both Pattal and Pattal are used for serving by the tribal community.
• Traditionally, Baati is broken by hand and eaten by dipping it in Daal.

Decor and Presentation:

Use fresh coriander leaves and colourful spices to garnish your dishes. Garnish the Raabdi Parisa and Churma with dry fruits as per the season – hot in winter and cold in summer.The traditional presentation enriches the experience and also reflects the cultural identity. It is important for a delicious and enjoyable dining experience.In this module, we learnt about the various components of Daal-Baati-Churma. This includes the ingredients and preparation methods of Daal, Baati, Churma, and Raabdi. Along with this, we also learnt some special tips that will help enhance the taste of the dish.In the next module, we will learn about the nutritional content of Daal, such as proteins and vitamins. Also, we will discuss the health benefits of Baati, Churma, and Raabdi, including their nutritional value and effects on the body, which are important for a healthy diet.

We will discuss the topic of nutrition and health benefits

What are the nutritional content of Daal?

• Pulses are an important part of the Indian diet and are rich in nutrients. Different types of Daal have different nutritional values, but in general, Daals provide the following health benefits:
• Protein: Lentils are a good source of protein, which helps build and repair body tissues. This is especially important for vegetarians.
• Fibre: Lentils are rich in fibre, which improves digestion and relieves constipation.
• Vitamins: Lentils are a good source of B vitamins such as B1, B2, B3 and B6, which are essential for energy production and brain health.
• Minerals: Lentils contain minerals such as calcium and magnesium, which are important for bones, blood formation and overall health.
• Antioxidants: Lentils contain antioxidants that protect the body from free radicals and slow down the ageing process.

What are the health benefits of Baati, Churma and Raabdi?

Baati:

• Carbohydrates: Baati contains a large amount of carbohydrates that provide energy to the body.
• Ghee: When ghee is used in Baati, it can be a source of healthy fats. Ghee contains vitamins A, D, E and K, which are beneficial for the body.
• Fiber: Baati also contains a certain amount of fiber from the flour and other ingredients that helps improve digestion.

Churma:

• Vitamin E: Since churma contains ghee and dry fruits, it is also rich in vitamin E, which is good for skin and hair.
• Minerals: Dry fruits used in churma contain minerals like calcium and magnesium.
• Energy: Churma is an energetic dessert that helps control hunger for a long time.

Raabdi:

• Calcium: Raabdi contains high amounts of calcium from curd, buttermilk and millet, makki ka Daaliya, which is important for bone health.
• Protein: Buttermilk, curd, makki ka Daaliya, millet are good sources of protein, which are essential for building muscles and tissues.
• Vitamin B12 and D. Buttermilk, curd contain vitamins B12 and D, which have a positive effect on nerve and bone health.
• Antioxidants: Corn porridge, and millets contain antioxidants that help cleanse the body and boost immunity.
• It is important to consume all these foods in balanced amounts for a nutrient-rich diet. However, be cautious of excessive calories and fat content, especially in sweets.

1. Method to make Baati:

Ingredients:

• Wheat flour – 2 cups
• Semolina – 1/4 cup
• Ghee – 4-5 tbsp
• Baking soda – 1 pinch
• Salt – according to taste
• Water – as required

Method:

• Add wheat flour, semolina, salt, and baking soda in a large vessel and mix well.
• Add ghee to it and mix well so that the dough becomes moist. The dough should be slightly crumbly.
• Now knead a stiff dough with water and keep it covered for 15-20 minutes.
• Make small balls from the dough and flatten them lightly.
• Bake these Baatis in a tandoor or oven at 200°C for 20-25 minutes. You can also bake them on a traditional stove on low flame.
• Turn the Baati in between so that it gets cooked well from all sides.
• When the Baati turns golden and a crispy layer is formed on it, take it out, dip it in ghee and serve.

2. Method of making Daal:

Ingredients:

• Toor Daal – 1/2 cup
• Moong Daal – 1/4 cup
• Chana Daal – 1/4 cup
• Masoor Daal – 1/4 cup
• Urad Daal – 1/4 cup
• Ghee – 2 tbsp
• Cumin seeds – 1 tsp
• Asafoetida – 1 pinch
• Turmeric powder – 1/2 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Ginger-garlic paste – 1 tsp
• Tomato – 1, finely chopped
• Green chilli – 1-2, finely chopped
• Salt – as per taste

Method:

• Wash all the Daals and soak them in water for 30 minutes.
• Then put the Daals in a cooker with turmeric and salt and cook with water for 3-4 whistles.
• Heat ghee in a pan, add cumin seeds and asafoetida. When the cumin seeds crackle, add ginger-garlic paste, green chilies and tomatoes and fry well.
• Now add turmeric, red chili powder and coriander powder and fry the spices well.
• After the spices are cooked, add the cooked lentils to it and mix well.
• Add some water to the lentils and let it cook for 5-10 minutes so that the flavor of the spices and lentils blends well.

3. Churma Recipe:

Ingredients:

• Wheat flour – 1 cup
• Ghee – 1/4 cup (for kneading) + for frying
• Jaggery or sugar – 1/2 cup (ground)
• Dry fruits – (cashews, almonds, pistachios) finely chopped
• Cardamom powder – 1/2 teaspoon

Method:

• Add ghee to the wheat flour and knead a hard dough.
• Make small balls from this dough and fry them in ghee on low flame. Fry it till it becomes crispy and then remove and let it cool.
• Grind the cooled pedas in a mixer or crush them by hand.
• Add powdered sugar (or jaggery), chopped nuts, and cardamom powder to the ground pedas.

4. Raabdi (made with buttermilk) Recipe:

Ingredients:

• Millet flour – 1/2 cup
• Buttermilk (whey) – 2 cups
• Ghee – 1-2 tsp
• Asafoetida – 1 pinch
• Cumin seeds – 1/2 tsp
• Ginger – 1 small piece (grated)
• Green chilli – 1 (finely chopped)
• Salt – according to taste

Method:

• Add some buttermilk to the millet flour and make a thick batter so that there are no lumps.
• Heat ghee in a pan, add asafoetida, cumin seeds, ginger, and green chillies and fry well.
• When the spices are fried, pour this batter into the pan and add the remaining buttermilk.
• Cook it on low flame while stirring continuously so that the flour melts well and the Raabdi thickens.
• Cook the Raabdi well and serve hot.
• Serving Method: Now serve Daal, baati, churma and hot Raabdi on a plate. Dip the baati in ghee and eat it with hot Daal and enjoy this delicious Rajasthani meal with churma and Raabdi.

This is the recipe of traditional Rajasthani Daal baati, churma and Raabdi which is considered the pride of Rajasthan.

Here we will learn about modern experiments and variations

What are the changes and improvements in Daal-Baati-Churma:

1. Changes and improvements in pulses:

• Types of pulses: Apart from traditional pulses, you can also use mixed pulses like lentils, chana, tur to add variety to the taste and nutritional value.
• Variation in taste: Daal can be made more spicy by adding various spices like chili powder, asafoetida and ginger-garlic paste.
• Daal can be made more nutritious by adding green vegetables like spinach, carrots and peas.

2. Changes and improvements in Baati:

• Alternative flour: Instead of regular wheat flour, you can also use multigrain flour or kuttu ka atta.
• Enhances the taste: Taste can be improved by adding onion, green chilies and coriander leaves to the Baati.
• Healthier option: Baati can also be made with oats or coconut oil instead of ghee.

3. Variations and improvements in churma:

• Variety of flavours: Cashews, raisins and dry fruits, as well as desiccated coconut can be used for churma.
• Healthier options: Churma can be made healthier by using jaggery or honey instead of sugar.
• Taste characteristics: Adding cardamom or cinnamon powder to churma can give it a new flavour.

Now let's know what are the regional variations and twists

1. Regional options are Daal-Baati-Churma-Raabdi:

• Rajasthani Daal Baati Churma: Traditionally in Rajasthan, Baati is made in a tandoor and Daal is made with special spices. Churma is made with ghee.
• Gujarati Daal-Baati: In Gujarat, Daal is made with a little sweetness and Baati is made with green chillies and sesame seeds. Jaggery and coconut are also used in Churma.
• Malwa (Madhya Pradesh) Daal Baati: In Malwa Baati, the Baati is cooked in a furnace and the Daal is cooked with special spices and green vegetables.

2. How To:

• Fusion Daal Baati Churma: Daal Baati Churma can be combined with international flavours like Chilli Cheese Daal, Baked Baati and Myanmar Churma to make fusion dishes.
• Vegan Options: Daal Baati Churma can be made using coconut oil instead of ghee and curd or buttermilk prepared with plant milk instead of cow milk.
• Gluten Free Baati: Gluten free Baati can be made with rice flour or chickpea flour instead of the usual wheat flour.

Now we will summarize the key points

Daal Baati Churma Raabdi is a rich traditional Indian food, especially in Rajasthani culture. This combination is not only delicious but also full of nutrients.

Daal:

• Key Nutrients: Protein, fibre, vitamins like thiamine, folic acid and minerals like iron, magnesium.
• Health Benefits: Aids digestion, repairs muscles and is a source of energy.
• Baati Ingredients: Wheat flour, ghee and salt.
• Health Benefits: Source of energy, provides carbohydrates and healthy fats.
• Churma Ingredients: Wheat flour, ghee, sugar, jaggery and dry fruits.
• Health Benefits: Vitamin E and high calorie minerals provide energy.
• Raabdi Ingredients: Buttermilk, curd, maize porridge, millets.Health Benefits: Good source of calcium and protein, aids digestion.

Serving Methods:

• Serve Daal, Baati, Churma and Raabdi in traditional utensils.
• Prepare Baati in tandoor or furnace.
• Cook Daal in pressure cooker or on stove.
• Serve garnished with Churma and Raabdi.
• Nutritional and Health Benefits:
• Daal contains protein and fibre, Baati contains carbohydrates, Churma contains vitamin E and Raabdi contains calcium and protein.