Main Course · Indian · Lunch · Dinner ·

Savory Rajasthani Dal Baati Churma

Name: Savory Rajasthani Dal Baati Churma
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 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; Whole wheat flour, 2 cups; Semolina (sooji), 1/2 cup; Ghee — melted, 1/2 cup; Salt, to taste; Water, to knead dough; 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; Ghee, 2 tbsp; Mustard seeds, 1 tsp; Curry leaves, 10-12; Dried red chilies, 2

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,

4.5(75 reviews)

·By Ethan Brooks·August 17, 2025

Savory Rajasthani Dal Baati Churma — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Dal

For the Baati

For the Churma

For the Tempering

Nutrition

Per serving

Calories: 920 kcal
Protein: 17.17 g
Carbs: 118 g
Fat: 43.5 g
Fiber: 11.17 g

Whole recipe

Total

Calories: 5522 kcal
Protein: 103 g
Carbs: 708 g
Fat: 261 g
Fiber: 67 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Toor dal (pigeon peas) 1 cup — washed and soaked for 1 hour	340	22	60	2	15
Ghee 2 tbsp	220	0	0	25	0
Onion 1 large — finely chopped	45	1	11	0	2
Tomatoes 2 — pureed	44	2	10	0	3
Ginger-garlic paste 1 tsp	5	0	1	0	0
Cumin seeds 1 tsp	8	0	1	0	0
Red chili powder 1 tsp	6	0	1	0	1
Turmeric powder 1/2 tsp	4	0	1	0	1
Garam masala 1 tsp	7	0	1	0	1
Salt to taste	0	0	0	0	0
Water 3 cups	0	0	0	0	0
Whole wheat flour 2 cups	910	36	190	4	22
Semolina (sooji) 1/2 cup	300	10	60	1	3
Ghee — melted 1/2 cup	900	0	0	100	0
Salt to taste	0	0	0	0	0
Water to knead dough	0	0	0	0	0
Whole wheat flour 1 1/2 cups	680	27	142	3	17
Semolina (sooji) 1/4 cup	150	5	30	0.5	1.5
Ghee — melted 1/2 cup	900	0	0	100	0
Sugar — powdered 1 cup	770	0	200	0	0
Cardamom powder 1/2 tsp	4	0	1	0	0
Ghee for frying	0	0	0	0	0
Ghee 2 tbsp	220	0	0	25	0
Mustard seeds 1 tsp	5	0	0	0.5	0
Curry leaves 10-12	1	0	0	0	0.5
Dried red chilies 2	7	0	1	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Dal

1
Pressure cook the dal
Drain soaked toor dal and add it to a pressure cooker with 3 cups of water.
2
Cook with spices
Add turmeric powder and salt, and cook for 3 whistles or until dal is soft.
3
Mash the dal
Set aside to cool, then mash it slightly.
Tip: For authentic texture, allow the dal to cool slightly before mashing.

Preparing the Baati Dough

1
Combine dry ingredients
Mix whole wheat flour, semolina, and salt in a bowl.
2
Add ghee
Add melted ghee and incorporate until crumbly.
3
Knead the dough
Gradually add water and knead into a firm dough.
Tip: Ensure the dough is firm yet pliable to avoid cracks in baati.

How to Make Savory Rajasthani Dal Baati Churma

Total time: 4 h 40 min · Yields 6 servings

1
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.
2
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.
3
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.