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Best Dal Baati Churma Recipe

Dal Baati Churma Recipe

Dal Baati Churma is a traditional Rajasthani dish that combines three delicious components: savory dal, crispy baati, and sweet churma. This Best Dal Baati Churma Recipe offers a step-by-step guide to making this hearty, flavorful meal at home. The
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian, Rajasthani
Servings 6 People
Calories 650 kcal

Equipment

  • Pressure cooker or pot for cooking dal
  • Tandoor or oven for baking baati
  • Large mixing bowl
  • Food processor or masher for churma

Ingredients
  

For the Dal:

  • 1 cup yellow moong dal split yellow lentils
  • 1 cup toor dal split pigeon peas
  • 1 medium onion finely chopped
  • 2 tomatoes finely chopped
  • 2 green chilies chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 tbsp gee clarified butter
  • salt to taste

For the Baati:

  • 2 cups whole wheat flour
  • 4 tbsp semolina optional, for extra crunch
  • 1/2 tsp ajwain carom seeds
  • 1/2 cup gee melted
  • salt to taste
  • water as needed for dough

For the Churma:

  • 1 cup whole wheat flour
  • 4 tsp semolina
  • 1/4 cup gee melted
  • 1/2 cup powdered sugar or jaggery
  • 1/2 tsp cardamom powder
  • chopped nuts (almonds, cashews, pistachios) for garnish

Instructions
 

  • 1. Prepare the Dal
    Rinse and soak both the moong dal and toor dal for 30 minutes. Drain and cook the dals in a pressure cooker with 4 cups of water, turmeric, and salt for 4-5 whistles (or until soft). Set aside.
    In a pan, heat ghee and add cumin seeds. Once they splutter, add onions and sauté until golden. Stir in ginger-garlic paste and chopped green chilies.
    Add tomatoes and cook until soft.Add the cooked dal to the pan along with red chili powder, coriander powder, and garam masala. Simmer the dal for 10 minutes, adjusting consistency with water as needed. Garnish with cilantro.
    2. Make the Baati
    In a large mixing bowl, combine whole wheat flour, semolina, ajwain, melted ghee, and salt. Add water gradually and knead into a firm dough. Divide the dough into small round balls.
    Preheat the oven to 375°F (190°C). Place the baati on a baking tray and bake for 25-30 minutes or until golden brown, turning occasionally for even baking. You can also cook them in a tandoor for a more traditional flavor. Dip the hot baati in ghee before serving.
    3. Prepare the Churma
    In a mixing bowl, combine the whole wheat flour, semolina, and ghee. Mix well and knead into a crumbly dough. Break the dough into pieces and bake at 350°F (175°C) for 20-25 minutes, or until golden brown. Let the pieces cool slightly, then grind them into a coarse powder using a food processor.
    Mix the ground churma with powdered sugar (or jaggery), cardamom powder, and garnish with chopped nuts.
    4. Serve the Dal Baati Churma
    Serve the dal in a bowl, alongside the baati dipped in ghee. Place the churma on the side. Enjoy this complete Rajasthani meal by breaking the baati into small pieces, dipping them in the dal, and ending with a spoonful of sweet churma.

Notes

  • Authentic Cooking Method: Traditionally, baati is cooked in a clay oven (tandoor) for a smoky flavor, but you can easily bake them in a regular oven.
  • Customize the Dal: You can add more or fewer spices to suit your taste. Adding a little lemon juice before serving gives the dal a tangy flavor.
  • Healthier Option: For a lighter version, use less ghee in the baati and dal, and replace jaggery with powdered sugar in the churma.
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