Dal Bati Churma - Rajasthan Cuisine
Dal Bati Churma Rajasthani cuisine was influenced by desert climate, the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking so they mostly use dry ingredients like lentils,spices and various flours like bajra, besan etc.In Rajasthan people mostly use papads and badis to make curries as they are kept in storage for long period.Cows,goats and camel provide milk for yogurt,butter and ghee. Many of Rajasthani dishes have been embraced nationally and internationally like in non-vegetarian-lal maas and safed maas. In vegetarian like govind gatte, dal bati churma etc. In this blog I am sharing Rajasthan famous vegetarian recipe dal bati churma. Ingredients For Batti Wheat flour-1 Cup Semolina or Suji- 1/4 Cup Ghee- 3 Tbsp Cumin seed- 1 Tsp Carrom Seed -...