In Rig Vedic hymn, food is regarded as ‘Prajapati’ meaning source of all life. This depicts importance of food in Indian culture since ages. Indian food has traveled a long way from Indus Valley Civilization, Buddhism and Jainism period, Mauryan Era, Gupta Dynasty, Mughal Rule, and British Invasion to Post Independence. Assimilation of these many factors changed facet of Indian food manifolds.

With every region, changes taste, cuisines, ingredients, specialties and history of food. When it comes to Rajasthan, land of the kings, diverse geography and agricultural economy, food holds its own unique past. Rajasthani cuisine has evolved, under the influence of factors like state climate, early war conditions, inadequate water and lack of green vegetables. Yet, they are admired with similar enthusiasm throughout the world.

Some famous Rajasthani food items include Lapsi, Malpuas, Ghevar, Raabdi, Panchkuta, Makki ki Sabji, Govind Gatte, Til Papdi etc. You might be wondering, where is the King of Rajasthani cuisine – “Daal Bati Churma”!! Well it needs special attention and explanation as it is the most famous preparation of Rajasthan culinary evolution.

dal-bati at apni dhani restaurant

Though, it is hard to quote the exact time when Dal Bati came in existence, yet two most believed facts constitute the history of Dal Bati in Mewar culture.

First one is war like lifestyle of Rajput inhabitants. During wars, many adverse conditions used to surround armies and during these times long lasting food was a major requirement. With available ingredients in barren lands of Rajasthan and scarcity of water, one most feasible solution was to bake doughs of wheat in bulk. These nutritious baked doughs were good solution as these could be cooked fast, and in large quantity to suffice the whole army. These baked wheat doughs were then named as Bati and later addition to them included Churma(sweetened cereals) and Daal( mixture of lentils).

Another fact in light is formation of Batis by Tribal groups of Rajasthan. These nomadic tribal people would keep doughs of wheat under sand before leaving for their work. Till their return, doughs due to scorching sun over sand would get baked. Bati was thus their prime resource of food, as it was easy to make, cheap, durable and healthy.

Since those ancient times, Baati has travelled from deserts and war regions to five star hotels and restaurants. Daal Bati Churma, is a commonly prepared dish on religious occasions, wedding dinners and other festivities.

In Udaipur, Parsadi at Bohra Ganeshji is quite famous. This is a feast given to relatives, family and friends on special occasions comprising Dal Bati Churma with other add-ons like Kari, Rice, Chutney, Butter Milk, Fried Green Chilies and more. Bafla Bati is also served sometimes which is softer than traditional ones.

There are many stalls serving Dal Bati Churma in areas like Gulab Bagh Main Road, Udaipole and Bapu Bazar. Most famous bistro in Udaipur for this dish is Santosh Daal Bati Centre and Aapni Dhani. Besides these many roadside dhabas also serve Dal Bati.

This tough food was made for tough people of Rajasthan. It is a precious preparation gifted to us by our ancestors. Carrying significance of geography, climate, economy and social conditions it is perfect example of Mewar culture.

I hope our readers might have relished this fantastic cuisine some time, if not then Udaipur welcomes you to taste Daal Bati with the sweetness of Churma!!