Dal Baati Churma Recipe: A Rajasthani Feast

Dal Baati Churma is a traditional Rajasthani meal consisting of three elements: spicy lentil curry (dal), baked wheat flour dumplings (baati), and sweetened crushed wheat balls (churma). This dish is rich, flavorful, and perfect for special occasions. Here’s a detailed recipe to help you recreate this iconic meal at home.

Part 1: Ingredients for Dal Baati Churma

For the Dal:

• 1/2 cup split yellow moong dal

• 1/2 cup toor dal (pigeon pea lentils)

• 2 tablespoons chana dal (optional)

• 1 onion, finely chopped

• 1 tomato, finely chopped

• 1 tablespoon ginger-garlic paste

• 2-3 green chilies, slit

• 1 teaspoon cumin seeds

• 1/2 teaspoon mustard seeds

• 1/4 teaspoon asafoetida (hing)

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• 1 tablespoon ghee

• Salt to taste

• Fresh coriander leaves for garnish

For the Baati:

• 2 cups whole wheat flour (atta)

• 1/2 cup semolina (rava/suji)

• 1/2 teaspoon carom seeds (ajwain)

• 1/4 teaspoon baking soda

• 4 tablespoons ghee (clarified butter) for the dough

• Ghee for soaking the baati

• Water, as needed for kneading

• Salt to taste

For the Churma:

• 1 cup whole wheat flour

• 1/4 cup semolina (rava)

• 1/4 cup ghee

• 1/2 cup powdered sugar

• 1/4 teaspoon cardamom powder

• 2 tablespoons chopped almonds and pistachios (optional)

Part 2: Preparing the Dal

Step 1: Cook the Lentils

1. Wash and soak the moong dal, toor dal, and chana dal for 30 minutes.

2. Drain and pressure cook the lentils with 3 cups of water, turmeric, and a pinch of salt for 3-4 whistles or until soft. Set aside.

Step 2: Prepare the Tempering

1. Heat ghee in a pan. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.

2. Add ginger-garlic paste and sauté for 1 minute.

3. Add chopped onions and sauté until golden brown.

4. Stir in chopped tomatoes, green chilies, red chili powder, coriander powder, and garam masala. Cook until the tomatoes are soft and the oil separates from the masala.

Step 3: Combine Dal and Tempering

1. Add the cooked lentils to the tempering and mix well.

2. Adjust the consistency with water and season with salt. Let the dal simmer for 10 minutes.

3. Garnish with fresh coriander leaves.

Part 3: Preparing the Baati

Step 4: Make the Dough

1. In a large bowl, combine whole wheat flour, semolina, carom seeds, baking soda, and salt.

2. Add ghee and mix until the flour resembles breadcrumbs.

3. Gradually add water and knead into a stiff dough. Let the dough rest for 15-20 minutes.

Step 5: Shape and Bake the Baatis

1. Preheat your oven to 180°C (350°F).

2. Divide the dough into equal-sized balls and flatten them slightly.

3. Place the baatis on a baking tray and bake for 25-30 minutes, flipping them halfway through, until they are golden brown and crisp.

4. Once done, break the baatis slightly and dip them in melted ghee for extra flavor.

Part 4: Preparing the Churma

Step 6: Make the Dough for Churma

1. Mix whole wheat flour and semolina in a bowl.

2. Add ghee and knead into a firm dough using a little water.

3. Shape the dough into small balls or flattened discs.

Step 7: Fry the Churma Balls

1. Heat ghee in a pan and fry the churma balls on low heat until golden and crispy.

2. Let them cool, then crush them into a coarse powder using a food processor or hand.

Step 8: Sweeten the Churma

1. In a large bowl, mix the crushed churma with powdered sugar, cardamom powder, and chopped nuts.