Savory Rajasthani Dal Baati Churma
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
For the Baati
For the Churma
For the Tempering
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
Savory Rajasthani Dal Baati Churma
Savory Rajasthani Dal Baati Churma
Plating & Serving
Arrange baatis on a platter, drizzle with ghee, and serve alongside a bowl of aromatic dal and a dish of sweet churma.