Indian

Dal Baati Churma

A classic Rajasthani meal of smoky, ghee-soaked wheat baatis served with spiced panchmel dal and sweet, crumbly churma. The contrast of earthy lentils, crisp baati, and cardamom-scented sweetness makes it deeply comforting.

Ingredients

• Whole wheat flour1 1/2 cups
• Semolina2 tbsp
• Ghee, for dough4 tbsp
• Ghee, for serving and churma5 tbsp
• Ajwain1/2 tsp
• Salt1 tsp, divided
• Wateras needed
• Toor dal2 tbsp
• Chana dal2 tbsp
• Yellow moong dal2 tbsp
• Dhuli urad dal1 tbsp
• Turmeric powder1/2 tsp
• Cumin seeds1 tsp
• Asafoetida1 pinch
• Garlic, finely chopped4 cloves
• Ginger, finely chopped1 tsp
• Green chilli, slit1
• Onion, finely chopped1 small
• Tomato, finely chopped1 medium
• Red chilli powder1/2 tsp
• Coriander powder1 tsp
• Garam masala1/4 tsp
• Kasuri methi, crushed1/2 tsp
• Jaggery or powdered sugar3 tbsp
• Cardamom powder1/4 tsp
• Almonds or cashews, chopped1 tbsp
• Fresh coriander leaves, chopped2 tbsp
• Lemon juice1 tsp

Method

1. Wash the toor dal, chana dal, moong dal, and urad dal, then soak them together for 20 minutes.
2. Pressure cook the soaked dals with 2 cups water, 1/4 tsp turmeric, and 1/2 tsp salt for 4 to 5 whistles, then whisk lightly until creamy but still textured.
3. For the baati dough, mix whole wheat flour, semolina, ajwain, 1/2 tsp salt, and 4 tbsp ghee until the flour holds together when pressed.
4. Add water little by little and knead into a stiff dough; cover and rest for 15 minutes.
5. Divide the dough into 6 equal balls, press a small dent in the center of each, and keep them slightly cracked rather than perfectly smooth.
6. Bake the baatis at 200°C for 25 to 30 minutes, turning once, until golden, firm, and cracked; alternatively cook them in a baati oven or over low charcoal heat, turning often.
7. Heat 2 tbsp ghee in a pan for the dal tadka, add cumin seeds, asafoetida, garlic, ginger, and green chilli, and fry until fragrant.
8. Add onion and cook until golden, then add tomato, red chilli powder, coriander powder, remaining 1/4 tsp turmeric, and a pinch of salt; cook until the ghee begins to separate.
9. Add the cooked dal to the masala with a little hot water if needed, simmer for 8 to 10 minutes, then finish with garam masala, kasuri methi, lemon juice, and fresh coriander.
10. Take 2 baked baatis for churma, break them open, and crush them coarsely while warm.
11. Mix the crushed baati with 3 tbsp melted ghee, jaggery or powdered sugar, cardamom powder, and chopped nuts to make churma.
12. Crack the remaining hot baatis open, dip or drizzle them generously with melted ghee, and serve with the hot dal and churma on the side.

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