Savory Rajasthani Dal Baati Churma

Name: Savory Rajasthani Dal Baati Churma
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Toor dal (pigeon peas); Ghee; Onion; Tomatoes; Ginger-garlic paste; Cumin seeds; Red chili powder; Turmeric powder; Garam masala; Salt; Water; Whole wheat flour; Semolina (sooji); Ghee — melted; Salt; Water; Whole wheat flour; Semolina (sooji); Ghee — melted; Sugar — powdered; Cardamom powder; Ghee; Ghee; Mustard seeds; Curry leaves; Dried red chilies

A traditional feast of robust flavors from Rajasthan

Experience the rich and earthy flavors of traditional Rajasthani cuisine with this classic combination of three dishes: Dal, Baati, and Churma. Enjoy the harmony of spicy lentils, crispy dough balls, and sweet wheat crumble that is distinct and unforgettable.

3 h 30 min
6
Intermediate

Ingredients

For the Dal

Toor dal (pigeon peas)

1 cup — washed and soaked for 1 hour

Ghee

2 tbsp

Onion

1 large — finely chopped

Tomatoes

2 — pureed

Ginger-garlic paste

1 tsp

Cumin seeds

1 tsp

Red chili powder

1 tsp

Turmeric powder

1/2 tsp

Garam masala

1 tsp

Salt

to taste

Water

3 cups

For the Baati

Whole wheat flour

2 cups

Semolina (sooji)

1/2 cup

Ghee — melted

1/2 cup

Salt

to taste

Water

to knead dough

For the Churma

Whole wheat flour

1 1/2 cups

Semolina (sooji)

1/4 cup

Ghee — melted

1/2 cup

Sugar — powdered

1 cup

Cardamom powder

1/2 tsp

Ghee

for frying

For the Tempering

Ghee

2 tbsp

Mustard seeds

1 tsp

Curry leaves

10-12

Dried red chilies

Preparation

Marinating the Dal

Pressure cook the dal

Drain soaked toor dal and add it to a pressure cooker with 3 cups of water.

Cook with spices

Add turmeric powder and salt, and cook for 3 whistles or until dal is soft.

Mash the dal

Set aside to cool, then mash it slightly.

For authentic texture, allow the dal to cool slightly before mashing.

Preparing the Baati Dough

Combine dry ingredients

Mix whole wheat flour, semolina, and salt in a bowl.

Add ghee

Add melted ghee and incorporate until crumbly.

Knead the dough

Gradually add water and knead into a firm dough.

Ensure the dough is firm yet pliable to avoid cracks in baati.

Cooking Process

Cook the Dal

Heat ghee in a pan, add cumin seeds, chopped onion, and ginger-garlic paste; sauté until golden. Add tomato puree and spices, cook until oil separates. Stir in mashed dal and simmer for 10 minutes.

Roast the Baati

Shape dough into lemon-sized balls, flatten slightly, and bake in a preheated oven at 200°C for 30-40 minutes until browned and crispy.

Prepare the Churma

Combine whole wheat flour, semolina, and melted ghee to form dough, shape into small discs, and deep fry until golden. Cool slightly, then crumble and mix with powdered sugar and cardamom powder.

Plating & Serving