Dal Baati Churma (दाल बाटी चूरमा)
Rajasthan's legendary trio — hard-baked wheat dumplings served with five-lentil dal and a sweet crumbled wheat pudding drenched in ghee.
Cuisine: Rajasthani (Rajasthan) · Style: Bread Meal · Protein: Lentils · Total time: · Difficulty: hard · Servings: 4 · Spice: 2/5
Ingredients
- 2 cups whole wheat flour (for baati)
- 1/4 cup semolina
- 1/2 cup ghee + extra for soaking
- 1/4 cup yogurt
- 1/4 cup each toor, chana, moong, urad, masoor dal
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2 tsp red chilli powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp cumin seeds
- 1/2 cup jaggery
- 1/4 cup chopped almonds and raisins
- Salt to taste
Steps
- Knead wheat flour, semolina, yogurt, melted ghee, and salt into a stiff dough. Rest 20 minutes.
- Shape into balls and bake at 200°C for 30-35 minutes until cracked and golden.
- For the dal: pressure cook all five dals with salt and turmeric.
- Temper cumin, garlic, and tomatoes in ghee; stir in dal, chilli, and garam masala. Simmer 10 minutes.
- For churma: coarsely crush two baatis, mix with jaggery, ghee, cardamom, almonds, and raisins.
- Soak hot baatis briefly in ghee before serving.
- Serve baati with dal poured over and churma on the side.