Dal Baati Churma: A Traditional Rajasthani Delight

Ingredients

  • For Dal:
    • 1/2 cup Tuvar dal (Split pigeon peas)
    • 1/4 cup Chana dal (Split chickpeas)
    • 1/4 cup Moong dal (Split green gram)
    • 1/4 cup Urad dal (Split black lentils)
    • 2 Tomatoes, chopped
    • 2 Green chillies, chopped
    • 1 tsp Turmeric powder
    • 1 tsp Red chilli powder
    • Salt to taste
    • 2 cups of water
    • 2 tbsp Ghee (Clarified butter)
    • 1 tsp Cumin seeds
    • 2 Dry red chillies
    • 1/4 tsp Asafoetida
    • 2 cloves of Garlic, minced
    • 1/4 tsp Garam masala
  • For Baati:
    • 2 cups Wheat flour
    • 1/2 cup Semolina (Sooji)
    • 1/2 cup Ghee (Clarified butter)
    • 1 tsp Carom seeds (Ajwain)
    • Salt to taste
    • 1/2 cup Warm milk or as required
    • Water as required
    • Ghee for dipping baatis
  • For Churma:
    • 3 Whole wheat baatis
    • 1/2 cup Powdered sugar
    • 1/4 cup Ghee (Clarified butter)
    • 1/4 tsp Cardamom powder
    • 2 tbsp Almonds, chopped
    • 2 tbsp Cashews, chopped

Steps and instructions

  1. Prepare the Dal:
    1. Combine the dals together and wash thoroughly. Pressure cook the dals along with tomatoes, green chillies, turmeric powder, red chilli powder, salt and water for 4-5 whistles. Allow the steam to escape before opening the lid.
    2. In a separate pan, heat the ghee. Add the cumin seeds and let them crackle. Add the dry red chillies, asafoetida, and minced garlic. Saute for a few seconds.
    3. Pour the cooked dal into the pan. Mix well and let it simmer for a few minutes. Sprinkle the garam masala and mix again. Turn off the heat and set aside.
  2. Prepare the Baati:
    1. In a bowl, combine wheat flour, semolina, ghee, carom seeds and salt. Mix well.
    2. Add warm milk and knead into a stiff dough. If needed, use a little water. Cover the dough and let it rest for 30 minutes.
    3. Divide the dough into equal-sized portions and shape them into balls. Press each ball slightly to flatten it.
    4. Arrange the baatis on a baking tray and bake in a preheated oven at 180°C (350°F) for 15-20 minutes or until golden brown. Turn them over midway for even cooking.
    5. Remove the baatis from the oven and dip each one in ghee. Set them aside.
  3. Prepare the Churma:
    1. Take 3 of the prepared baatis and break them into pieces while they are still warm. Grind these pieces in a mixer into a coarse mixture.
    2. In a pan, heat the ghee. Add the ground baati mixture and saute for a few minutes.
    3. Turn off the heat and let the mixture cool. Then, add the powdered sugar, cardamom powder, chopped almonds and cashews. Mix well.
  4. Finally, serve the dal, baati and churma together. The baati can be crushed and mixed with the dal or dipped in it before eating. The churma is traditionally eaten as a dessert after the meal.

Tools for making

Recipe variations

  • Replace the wheat flour in baati with millet flour or cornmeal for a gluten-free version.
  • Add chopped spinach or fenugreek leaves to the dal for a nutritious twist.
  • Incorporate cooked and mashed lentils or vegetables into the baati dough for added flavor and texture.
  • For a spicier taste, increase the amount of red chilli powder or add finely chopped green chillies to the baati dough.
  • Include roasted and crushed peanuts or grated coconut in the churma for a crunchy element.
  • For a vegan version, use oil instead of ghee in the dal and baati recipes.
  • Add spices like coriander powder, cumin powder, or ginger-garlic paste to the dal for more depth of flavor.
  • Stuff the baatis with a mixture of spiced potato or paneer filling before baking them in the oven.
  • For a non-vegetarian option, serve the dal baati with a side of spicy chicken or lamb curry.
  • Experiment with different garnishes such as chopped coriander leaves, grated cheese, or a squeeze of lemon juice for a tangy twist.

Recipe overview

Dal Baati Churma is a popular traditional Indian dish originating from the state of Rajasthan. This wholesome and hearty meal combines the savory flavors of dal (a mixed lentil stew), the richness of baati (hard wheat rolls) and the sweet indulgence of churma (a sweetened, crumbled baati dessert). The preparation involves cooking a flavorful mix of lentils for the dal, baking wheat rolls for the baati, and finally grinding and sweetening some of the baatis to prepare the churma. Each component of this dish offers a unique taste and texture, making it a complete meal in itself. The baatis are baked until golden brown and then dipped in ghee, which gives them a distinctive taste and richness. The dal is prepared with a blend of different lentils and a mix of spices, providing a perfect balance of flavors. The churma, with its sweetness and added crunch from dry fruits, provides a perfect end to the meal. This recipe provides detailed steps to help you recreate this classic Indian dish at home. Enjoy the process of making this meal and savor the delicious combination of flavors that it offers. Whether it's for a special occasion or a weekend treat, Dal Baati Churma is sure to bring a touch of traditional Indian cuisine to your table.

Common questions

  1. How long does it take to cook the dal?
  2. The dal takes approximately 20-25 minutes to cook in a pressure cooker.
  3. Can I substitute the ghee with any other ingredient?
  4. While ghee adds a traditional flavor, you can substitute it with oil if desired.
  5. Can I bake the baatis in a regular oven?
  6. Yes, you can bake the baatis in a regular oven at the same temperature mentioned in the recipe.
  7. Can I make the churma without the baatis?
  8. No, the churma is typically made by grinding the baatis. It is an essential component of the recipe.
  9. Is the churma sweet?
  10. Yes, the churma has a sweet taste due to the addition of powdered sugar and cardamom powder.
  11. Can I reheat the leftover dal and baati?
  12. Yes, you can reheat the dal and baati in a microwave or on the stovetop, adding a little water if needed.
  13. Can I add other spices to the dal?
  14. Feel free to adjust the spice levels as per your preference, but the given combination of spices works well for this recipe.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the dough for baati and other ingredients.
  • Pressure Cooker - Used to cook the dals quickly and efficiently.
  • Pan - A frying pan or saucepan for tempering the dal and sautéing the spices.
  • Baking Tray - Used to bake the baatis in the oven.
  • Mixer/Grinder - To grind the baatis for making churma.
  • Serving Bowls - Bowls to serve the dal, baati, and churma.
  • Spoons - For stirring, serving, and eating the dish.
  • Plates - To serve the complete meal.
  • Napkins - For wiping hands and cleaning up.

Origin stories

Dal Baati Churma, a dish that sings the tales of Rajasthan's rich cultural heritage, has a heartwarming origin story. It is believed to have been the sustenance of the Rajputana warriors. When out on long military campaigns, the soldiers would bury balls of baati dough under thin layers of sand before leaving for their mission. The hot desert sun would bake these dough balls to perfection. Upon their return, they'd dig out these baatis, crush and mix them with ghee, and pair it with a bowl of dal prepared over the campfire. The churma, a sweet delicacy, was a later addition to the meal, completing this trinity of flavors. The recipe, born out of survival and necessity, has now become a gastronomic identity of Rajasthan, a dish that evokes a sense of nostalgia and pride amongst the locals and leaves an indelible impression on the palates of the visitors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.