Rajasthani Dal Baati Churma
It combines three elements — Dal (lentils), Baati (baked wheat balls), and Churma (sweet crushed wheat mixture) — each prepared separately and served together for a perfectly balanced, rustic feast.
🥣 Part 1: Making the Dal
Ingredients
Toor dal (split pigeon peas) – ¼ cup
Chana dal (Bengal gram) – ¼ cup
Moong dal (split green gram) – 2 tbsp
Masoor dal (red lentil) – 2 tbsp
Urad dal (black gram) – 2 tbsp
Turmeric – ½ tsp
Salt – to taste
Ghee – 2 tbsp
Cumin seeds – 1 tsp
Hing (asafoetida) – a pinch
Garlic – 6 cloves (finely chopped)
Onion – 1 (chopped)
Tomato – 1 (chopped)
Red chili powder – ½ tsp
Coriander powder – 1 tsp
Green chilies – 1–2 (slit)
Fresh coriander – for garnish
Preparation
Wash and soak all dals together for 30 minutes.
Pressure cook with turmeric, salt, and 3 cups water for 3–4 whistles until soft.
In a pan, heat ghee. Add cumin, hing, and garlic.
Sauté onion till golden, then add tomatoes and spices.
Cook till oil separates; add cooked dal and simmer 5–7 minutes.
Garnish with coriander and a spoon of ghee before serving.
🍞 Part 2: Making the Baati
Ingredients
Whole wheat flour – 2 cups
Suji (semolina) – ¼ cup
Baking soda – 1 pinch (optional)
Ghee – 4 tbsp (plus more for soaking later)
Salt – 1 tsp
Water – as required
Preparation
Combine flour, suji, salt, and ghee.
Add water gradually to form a firm dough.
Divide into small round balls (baatis) about the size of a lime.
Preheat oven to 200°C (or tandoor).
Bake for 20–25 minutes, flipping halfway, until golden brown.
(Traditionally, baatis are baked over cow-dung cakes or in a charcoal oven.)Once baked, crush lightly and dip each baati in melted ghee.
🍯 Part 3: Making the Churma
Ingredients
Whole wheat flour – 1 cup
Ghee – 2 tbsp (for dough) + 3 tbsp (for frying)
Powdered jaggery or sugar – ½ cup
Cardamom powder – ¼ tsp
Chopped almonds and cashews – 1 tbsp
Preparation
Make a stiff dough with flour, ghee, and little water.
Shape into small muthias (thick logs).
Bake or deep fry on low flame till golden brown.
Cool, then grind coarsely.
Mix with melted ghee, powdered sugar/jaggery, cardamom, and nuts.
🍽️ To Serve
On a plate:
Place 3–4 Baatis, lightly cracked open.
Pour hot Dal generously over them.
Serve Churma on the side.
Finish with a drizzle of ghee over everything. ✨
💡 Pro Tips
Use desi ghee generously — it defines the authentic flavor.
The Dal should be slightly spicy, the Baati crisp outside but soft inside, and the Churma sweet and nutty.
For a festive touch, serve with lassi or chaach (buttermilk).