Indian, Main Course, Recipes

Dal Baati Churma – A Rajasthani Delicacy

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Dal Baati Churma is a traditional staple of Rajasthani cuisine. We have made it numerous times for our friends and family and everyone just loves this simple and delicous dish. It consists of 3 components as the name suggests – dal, baati (baked flour balls) and churma, coarsely ground baati with sugar/jaggery. This is a very easy but hearty meal. Can’t believe such a simple dish can be so flavorful!!

Print Recipe
Prep Time 30 mins
Cook Time 45 mins
Course Main Course
Cuisine Indian
Servings 6 Baati

Ingredients
  

Baati

  • 1 cup Atta Whole wheat flour
  • 1/4 cup Sooji Semolina
  • 1 tbsp Oil
  • 1/4 tsp Baking Soda
  • 1/4 tbsp Ghee Clarified butter
  • 1/4 cup Milk
  • 1/4 cup Yogurt
  • 1/4 tsp Ajwain
  • 1 tsp Salt

Dal

  • 1/4 cup Black Urad Dal Black Gram
  • 1/4 cup Split Green Mung Dal
  • 1/4 cup Toor Dal
  • 1/4 cup Chana Dal
  • 1/4 cup Masoor Dal Optional
  • 4 cup Water
  • 1 Inch Ginger
  • 4 Cloves Garlic
  • 1 tsp Turmeric
  • 1/4 tsp Asafoetida
  • 1 Tomato
  • 1 Onion
  • 1 tbsp Coriander Powder
  • 2 tbsp Oil
  • 1 tbsp Garam Masala
  • 1 tbsp Red Chilli Powder
  • 4 Whole Dry Red Chillies
  • 1 tsp Cumin Seeds
  • 1 tsp Amchur Powder
  • 1 tbsp Powdered Jaggery

Churma

  • 1/4 cup Sugar

Instructions
 

Baati

  • Mix all the dry ingredients – Atta, sooji, baking soda, salt and ajwain.
  • Add oil, ghee, milk and yogurt. Knead to form hard dough.
  • You can add some warm water to make a smooth dough if required.
  • Let the dough rest for 15 minutes.
  • Divide the dough into 6 equal parts and roll to form small balls.
  • Bake the balls in the oven for 350-375 degrees F for 45 minutes.
  • Take some ghee in a deel bowl. Add the baati and roll around in the bowl so they are nicely covered in ghee before serving.

Dal

  • Add all dals in a pressure cooker. Add water, turmeric, asafoetida, salt and pressure cook until you hear 7 whistles.
  • Grind onion, ginger, garlic to form a paste.
  • Saute this paste in oil and once the raw smell is gone, add chopped tomatoes and saute for 2-3 minutes.
  • Add garam masala and chilli powder to the mixture and saute for another minute.
  • Add boiled dal, and some more water to get your desired consistency.
  • Bring the dal to a boil on medium heat.
  • Lower the heat and add amchur powder and jaggery.
  • In a separate small pan heat up some ghee and once it is hot, add cumin seeds and whole red chillies.
  • Pour this hot ghee over the dal and mix well. The dal is ready.

Churma

  • Grind 2 baatis and 1/4 cup sugar to form a coarse powder. Churma is used to garnish the dal baati and gives it a sweeter taste adding completely new flavor to the whole dish.

Notes

  • Don’t skimp on ghee when serving dal baati as ghee gives unique flavor to the dish.
  • The baatis and dal can be stored for a few days in the refrigerator but make sure to heat them up before eating.
  • You can bring your own creativity when making dal. Try mixing and matching different dals until you get a mixture that you like the most!
  • Dal baati is best served with thinly sliced onions and mango pickle.
Keyword baati, churma, dal, indian, rajasthani

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