The-flavour-of-Indian-food-part-6:-Dal-Baati-Churma

The flavour of Indian food part 6: Dal Baati Churma

20 Jan 2018  Sat

A three-in-one treat, Dal Baati Churma is a Rajasthani classical dish favoured for it simple and tasty flavour. This culinary jewel is consumed, enjoyed and represents the traditional cuisine of the state of Rajasthan today. Yet, the past of this dish is uncertain.

The little dough balls prepared from the wheat flour, ghee and milk served with Panchmel dal and a sweetened Churma. The aroma of this Panchmel dal was loved in the royal court of Gupta which consists five different lentils like ‘ Moong, Chana, Toor, Masoor and Urad’ with fragment tempering Indian spices. The little dough can be traced to early Magadha Empire. The combination of these three mouth-watering, sweet, spicy and bland bread dishes was enjoyed during Bappa Rawal’s time, the founder of Mewar.

This dish became popular among the different royal houses of Rajasthan who added their own twist and turns to it. It reached Mughal court with Akbar’s Queen, Rani Jodha Bai. The chefs of Mughal court changed this dish into 'Bafla' and 'Kheech'.

This dish became popular with one other dish called 'Litti Chokha' which is more Spicer than Dal Baati and is found in North India. To promote and celebrate this dish India Post has issued a commemorative stamp in 2017 as a part of the regional cuisine.

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