Daal Baati Churma Recipe
Daal Baati Churma is a classic Rajasthani dish made with spiced lentil curry (daal), crispy whole wheat dumplings (baati), and a sweet crumbled mixture (churma). Ready in 60 minutes, it’s perfect for a flavorful and hearty meal.
Equipment
- Mixing bowl
- Pressure cooker
- Oven or tandoor
- Spatula
Ingredients
For Daal:
- 1 cup toor dal (split pigeon peas)
- 3 cups water
- 1 onion (finely chopped)
- 1 tomato (finely chopped)
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp ghee
- 1 tsp cumin seeds
- Fresh cilantro leaves for garnish
For Baati:
- 2 cups whole wheat flour
- 1/4 cup ghee (melted)
- Salt to taste
- Water (for kneading)
For Churma:
- 4 baked baatis
- 1/4 cup ghee
- 1/4 cup powdered sugar
- 1 tbsp chopped nuts (almonds, raisins)
Instructions
Prepare the Daal:
- Rinse the toor dal thoroughly and soak it for 10 minutes.
- In a pressure cooker, add the soaked dal, water, chopped onion, chopped tomato, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt.
- Cook for 3-4 whistles or until the dal is soft and creamy.
- In a separate pan, heat ghee and add cumin seeds. Once they splutter, pour the tempering over the cooked dal. Garnish with fresh cilantro leaves.
Prepare the Baati:
- In a mixing bowl, combine whole wheat flour, melted ghee, and salt.
- Gradually add water to knead into a firm dough.
- Divide the dough into small balls and shape them into round baatis.
- Preheat the oven to 180°C (350°F) and bake the baatis for 20-25 minutes, or until golden brown and crispy.
- Alternatively, you can roast them over an open flame for an added smoky flavor.
Prepare the Churma:
- Crush the baked baatis into a coarse mixture.
- In a pan, heat ghee and add the crushed baati. Roast until golden brown.
- Remove from heat and mix in powdered sugar and chopped nuts.
Serve:
- Serve the baati with daal and a side of churma. Drizzle melted ghee over the baati and enjoy!
Notes
- Variation: You can add a pinch of ajwain (carom seeds) to the baati dough for extra flavor.
- Storage: Store leftover baatis and churma in airtight containers at room temperature for up to 2 days.
- Serving Tip: Serve Daal Baati Churma with a side of garlic chutney for added flavor.
