Dal Baati Churma is a traditional Rajasthani dish that’s both hearty and delicious! It consists of three main components. First, the dal is a rich, spiced lentil curry, offering a savory base. Next, the baati, a round wheat flour bread, is baked to perfection and often served with a generous drizzle of ghee. Finally, churma, made from crushed baati, jaggery, ghee, and cardamom, adds a sweet contrast to the meal.

1. Dal: A spiced lentil dish, often made with yellow split peas or red lentils, is cooked with onions, tomatoes, and a mix of spices like cumin, coriander, and garam masala. As a result, it offers a flavorful and hearty base to the meal.
2. Baati: Hard wheat rolls are baked until golden brown. Additionally, they are sometimes dipped in ghee (clarified butter) before serving to enhance their richness and give them a delicious, indulgent flavor.
3. Churma: A sweet dish made from crushed baati, mixed with jaggery (or sugar), ghee, and cardamom. Consequently, it provides a delightful contrast to the savory dal and baati, balancing the flavors of the entire meal.

 

Recipe

Ingredients

 For Dal:

1 cup yellow split lentils (toor dal) or red lentils (masoor dal)
1 medium onion, finely chopped
1 medium tomato, chopped
2-3 green chilies, slit
1 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
2 tablespoons oil or ghee
Salt, to taste
Fresh coriander, for garnish

For Baati:

2 cups whole wheat flour
1/2 cup semolina (optional, for texture)
1/2 teaspoon baking powder
1/2 teaspoon  salt
1/4 cup ghee (melted) + extra for brushing
Water, as needed

 For Churma:

1 cup crushed baati (use leftover baati)
1/2 cup jaggery or sugar (adjust to taste)
1/4 cup ghee
1/2 teaspoon cardamom powder
Chopped nuts (optional, for garnish)

Instructions

For Dal:

Here’s the recipe of Dal for Dal Baati churma

1. First, rinse the lentils and cook them in a pressure cooker with about 3 cups of water for 3-4 whistles or until they become soft.
2. Meanwhile, in a separate pan, heat oil or ghee. Then, add cumin seeds and allow them to splutter. After that, add chopped onions and sauté until they turn golden brown.
3. Next, stir in ginger-garlic paste, green chilies, turmeric powder, and red chili powder. Cook for about a minute, and then add chopped tomatoes and salt. Allow the tomatoes to cook until they soften.
4. After that, add the cooked lentils to the tempering and mix everything together. If needed, adjust the consistency with water. Finally, sprinkle in garam masala and let it simmer for 5-10 minutes. Garnish with fresh coriander before serving.

For Baati:

Here’s the recipe of Baati :

1. First, in a bowl, combine whole wheat flour, semolina, baking powder, and salt. Add melted ghee and mix until the mixture becomes crumbly. Then, gradually add water to form a soft dough.
2. Next, divide the dough into small balls (about the size of a golf ball) and flatten them slightly, if desired.
3. After that, preheat the oven to 200°C (400°F). Place the baatis on a baking tray and bake for about 20-25 minutes, turning them halfway through, until they turn golden brown. Alternatively, you can cook them in a tandoor or on an open flame for a more traditional touch.
4. Finally, once the baatis are done, brush them generously with ghee to add flavor and richness.

For Churma:

1. Make the Churma: First, in a bowl, combine the crushed baati, jaggery (or sugar), ghee, and cardamom powder. Mix well until the jaggery is melted and fully incorporated, ensuring all the ingredients are blended smoothly.
2. Garnish: Next, add chopped nuts, if desired, to enhance the texture and flavor. This will give the dish a delightful crunch and an extra layer of richness.

Serving:

Serve the hot dal with baati and churma on the side. Additionally, drizzle extra ghee over the baatis for added richness and flavor. Finally, enjoy your Rajasthani feast!

Remember, feel free to adjust the spices and sweetness according to your taste preferences. Happy cooking, and enjoy the delicious meal!