Rajasthani Dal Baati Churma
A traditional and hearty Rajasthani meal featuring spiced lentil soup (Dal), baked wheat balls (Baati), and sweet crushed wheat mixture (Churma). This dish beautifully balances savory, smoky, and sweet flavors, reflecting the rich culinary heritage of Rajasthan, India.
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Ingredients
- 300 gramsWhole wheat flour
for Baati dough
- 50 gramsSemolina (sooji)
for Baati dough
- 100 gramsGhee
for Baati dough and serving
- 150 mlWater
for Baati dough
- 100 gramsChickpea dal (chana dal)
- 50 gramsYellow moong dal
- 50 gramsSplit pigeon peas (toor dal)
- 1 teaspoonTurmeric powder
- 1 teaspoonRed chili powder
- 1 teaspoonCumin seeds
- 1 pinchAsafoetida (hing)
- 1 pieceBay leaf
- 1 inchGinger
grated
- 2 piecesGreen chilies
finely chopped
- 2 teaspoonsSalt
divided
- 75 gramsSugar
for Churma
- 0 ½ teaspoonCardamom powder
for Churma
- 50 gramsChopped nuts (almonds, pistachios)
optional, for garnish
Instructions
Rinse and soak the chickpea dal, yellow moong dal, and toor dal together in water for 45 minutes.
Drain the dal and pressure cook with 3 cups of water, turmeric, bay leaf, and a pinch of salt for about 3-4 whistles or until soft. Remove bay leaf and keep dal aside.
Prepare the tadka (tempering): Heat 2 tablespoons ghee in a pan. Add cumin seeds and asafoetida. When cumin crackles, add grated ginger and chopped green chilies. Sauté briefly then pour this tadka over the cooked dal. Stir well and simmer for 5 minutes.
To make Baati dough, combine whole wheat flour, semolina, salt, and 2 tablespoons of ghee. Mix well. Add water little by little and knead into a stiff dough. Cover and rest for 20 minutes.
Preheat the oven to 200°C (390°F). Divide the dough into equal-sized rounds (around golf ball size). Place them on a baking tray.
Bake the baatis for about 25-30 minutes until golden and cooked through, turning them once halfway for even baking. Alternatively, traditional method is cooking over charcoal or fire.
Once baatis are done, dip them into melted ghee liberally and keep aside.
For Churma, take about one-third of the dough and roast it in a pan on medium heat, stirring continuously, until it turns golden brown and aromatic.
Remove the roasted mixture and crush it coarsely using a mortar-pestle or rolling pin. Mix in powdered sugar and cardamom powder well.
Serve the hot dal in bowls, accompanied by ghee-soaked baati and a side of churma sprinkled with chopped nuts if desired.
