Rajasthani Dal Baati Churma — Easy & Authentic

Dal Baati Churma is a traditional Rajasthani dish that combines spicy lentils, baked wheat balls, and sweet crumbled bread. It's a wholesome meal that's perfect for special occasions.

🥗 Nutrition (per serving)

🥦 Ingredients

For the Dal

• 1 cup split pigeon peas (toor dal)
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin seeds
• 2 tbsp ghee
• Salt to taste
• Fresh coriander for garnish

For the Baati

• 2 cups whole wheat flour
• 1/2 cup semolina
• 1/2 cup ghee
• 1/2 tsp baking powder
• Salt to taste
• Water as needed

For the Churma

• 1 cup baati (crushed)
• 1/2 cup jaggery (grated)
• 1/4 cup ghee
• 1/4 tsp cardamom powder
• Chopped nuts for garnish

👨‍🍳 Instructions

1. 1Step 1: Rinse the toor dal and cook it in a pressure cooker with water, turmeric powder, and salt until soft.
2. 2Step 2: In a pan, heat ghee, add cumin seeds, chopped onions, and sauté until golden brown. Add ginger-garlic paste, green chilies, and tomatoes. Cook until tomatoes are soft.
3. 3Step 3: Mix the cooked dal into the onion-tomato mixture, add red chili powder, and simmer for 10-15 minutes. Garnish with coriander.
4. 4Step 4: For baati, mix whole wheat flour, semolina, ghee, baking powder, and salt. Knead into a dough and shape into small balls.
5. 5Step 5: Bake the baatis in a preheated oven at 200°C (392°F) for about 25-30 minutes until golden brown, turning occasionally.
6. 6Step 6: For churma, crush the baked baati, mix with jaggery, ghee, and cardamom powder. Garnish with nuts.
7. 7Step 7: Serve hot dal with baati and churma on the side.

💡 Chef's Tips

• Tip 1: Use a mix of ghee and oil for a richer flavor in baati.
• Tip 2: Adjust the spice levels in dal according to your taste.
• Tip 3: Serve with a dollop of ghee on top of dal and churma for extra richness.

❓ Frequently Asked Questions

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