Dal Baati Churma — Print Recipe

A signature Rajasthani trio: hard-baked wheat balls (baati) served with panchmel dal (five-lentil mix) and churma (sweet crushed wheat with ghee and jaggery). The defining dish of Rajasthani cuisine.

Ingredients

whole wheat flour (2 cups)
ghee (generous)
five types of lentils (toor, chana, moong, urad, masoor)
onions
tomatoes
cumin seeds
turmeric
red chili powder
jaggery or sugar
cardamom
salt

Instructions

1 Knead wheat flour with ghee and water into a very stiff dough. Shape into round balls.
2 Bake baatis at high heat (200C) for 25-30 minutes until hard and golden. Break open and soak in ghee.
3 Cook panchmel dal: pressure cook five lentils together, prepare a spiced tadka with cumin, onion, and tomato.
4 Prepare churma: crush leftover baked baatis, mix with ghee, powdered jaggery or sugar, and cardamom.
5 Serve the trio together: break baati into pieces, pour dal over them, and serve churma on the side.

Did You Know?

Dal Baati Churma was the survival food of Rajput warriors — baati could be buried in sand and baked by desert sun, requiring minimal water to prepare.