Dal Bati Churma
The Meal of the royals is what Dal Bati Churma was, initially. The bowl of Dal Bati Churma is really high in protein and was served as a meal for warriors. It also has a very long shelf life, considering no special conditions to meet. However, over time, it slowly became a part of every Rajasthani household blending in warm hospitality land offers.
What goes in it?
To make the curry or lentil soup, it takes skill, to make it tick and flavorsome. There is a blend of various lentils used, but mostly pea lentils and Bengal gram–tuvar & chana dal and soaked well to have that velvety texture. Later cooked well with the regional spices infusing the aroma. They traditionally baked the Batis on the slow flame, fueled by the dunk cakes of the cattle. They made the dumplings by kneading the whole wheat with ghee and yogurt. The whole baking process will leave the Batis crispy on the outside and soft on the inside. The Churma is prepared by coarsely grinding roasted wheat flour with ghee and jaggery.