Main Course

Dal Baati Churma

Name: Dal Baati Churma
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2.5 cup whole wheat flour; 0.25 cup semolina; 4 tbsp ghee melted; 0.5 tsp carom seeds; 0.5 tsp salt; 0.75 cup water; 0.5 cup toor dal soaked for 30 minutes; 0.25 cup moong dal soaked for 30 minutes; 3 cup water; 0.5 tsp turmeric powder; 1 tsp salt; 2 tbsp ghee; 1 tsp cumin seeds; 0.25 tsp asafoetida; 0.5 pcs onion finely chopped; 1 tsp ginger garlic paste; 1 pcs tomato finely chopped; 1 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 2 tbsp fresh coriander chopped; 1.5 cup whole wheat flour; 0.5 cup ghee for frying; 0.5 cup powdered sugar; 0.5 tsp cardamom powder; 1 tbsp almond slivered (optional) (optional)

This traditional Rajasthani thali features hearty baked wheat balls (baati), a spiced lentil stew (dal), and a sweet, crumbly dessert (churma). It's a wholesome and flavorful meal, perfect for a cozy dinner.

An original recipe by Forkin

Total time: 2 hr 30 min
Serves: 4
Difficulty: Hard
Per serving: 1,123 kcal

Allergen information: may contain gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

baati

2.5 cupwhole wheat flour
0.25 cupsemolina
4 tbspghee, melted
0.5 tspcarom seeds
0.5 tspsalt
0.75 cupwater

dal

0.5 cuptoor dal, soaked for 30 minutes
0.25 cupmoong dal, soaked for 30 minutes
3 cupwater
0.5 tspturmeric powder
1 tspsalt

dal tempering

2 tbspghee
1 tspcumin seeds
0.25 tspasafoetida
0.5 pcsonion, finely chopped
1 tspginger garlic paste
1 pcstomato, finely chopped
1 tspred chili powder
1 tspcoriander powder
0.5 tspgaram masala

dal garnish

2 tbspfresh coriander, chopped

churma

1.5 cupwhole wheat flour
0.5 cupghee, for frying
0.5 cuppowdered sugar
0.5 tspcardamom powder

churma garnish

1 tbspalmond, slivered (optional)(optional)

Equipment

baking tray · food processor · deep pan · blender · large bowl · oven · pressure cooker

The method

Step by step

1
For the baati, combine the whole wheat flour, semolina, melted ghee, carom seeds, and salt in a large bowl.
About 5 min
2
Gradually add water and knead into a stiff dough, similar to a puri dough. Cover and let it rest for 20 minutes.
About 25 min
Cook’s note: The dough should be firm, not sticky.
3
Preheat your oven to 180°C (350°F).
About 10 min
4
Divide the baati dough into 12-15 equal portions and roll them into smooth, round balls. Gently flatten each ball slightly with your palm.
About 10 min
5
Arrange the baati on a baking tray and bake for 25-30 minutes, or until golden brown and cooked through. They should have cracks on the surface.
About 30 min
Cook’s note: Flip them halfway through for even baking.
6
For the dal, combine the soaked toor dal, moong dal, water, turmeric powder, and salt in a pressure cooker.
About 5 min
7
Cook for 3-4 whistles or until the dals are soft and mushy. Allow the pressure to release naturally.
About 15 min
8
Heat ghee in a separate pan for the tempering. Add cumin seeds and asafoetida, letting them splutter.
About 2 min
9
Add the chopped onion and sauté until it turns translucent.
About 5 min
10
Stir in the ginger garlic paste and cook for another minute until fragrant.
About 1 min
11
Add the chopped tomato, red chili powder, coriander powder, and garam masala. Cook until the tomatoes soften and the oil separates.
About 7 min
Cook’s note: Mash the tomatoes gently as they cook.
12
Pour the cooked tempering mixture into the pressure cooker with the dal. Mix well and simmer for 5-7 minutes, adjusting water for desired consistency.
About 10 min
Cook’s note: The dal should be thick but pourable.
13
Garnish the dal with fresh coriander.
About 1 min
14
For the churma, knead the whole wheat flour with a little water into a stiff dough. Form small, uneven pieces or muthias from the dough.
About 10 min
Cook’s note: Do not make it too smooth; uneven texture helps in frying.
15
Heat ghee in a deep pan over medium-low heat. Fry the muthias until golden brown and crisp on all sides.
About 20 min
Cook’s note: Fry on low heat to ensure they cook through without burning.
16
Remove the fried muthias, drain excess ghee, and let them cool completely.
About 10 min
17
Once cooled, break the muthias into smaller pieces and grind them in a blender or food processor until a coarse, crumbly powder is formed.
About 5 min
18
Transfer the churma powder to a bowl. Add powdered sugar and cardamom powder. Mix well.
About 2 min
Cook’s note: Adjust sugar to your taste.
19
To serve, crush each hot baati with your hands, pour a generous amount of melted ghee over it, and serve alongside the hot dal and the sweet churma. Garnish churma with slivered almonds if desired.
About 5 min
Cook’s note: A true Dal Baati Churma experience involves liberal amounts of ghee.

Per serving

Nutrition

61%Score

Calories: 1,123.1kcal
Protein: 23.8g
Carbs: 139.9g
Fat: 56g
Fibre: 19.2g
Sugar: 27.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover dal and baati separately in airtight containers in the refrigerator.

Reheating

Reheat dal on the stovetop or microwave. Reheat baati in the oven or air fryer until crisp.