Dal Baati Churma is the most popular dish of Rajasthani cuisine. A platter of sweet Churma, spicy Dal and Baati, is one such traditional combination.

1. An Award Winning Recipe From MyGingerGarlicKitchen.com | By Anupama Paliwal
RAJASTHANI DAL
BAATI CHURMA
A Recipe From MyGingerGarlicKitchen.com | By Anupama Paliwal

2. Anupama Paliwal is a #1 Bestselling Author, an
Entrepreneur, a Designer, a Recipe Developer, Food
Stylist, Food Photographer, and the Founder of the Food
Writing and Cooking Website, My Ginger Garlic Kitchen:
www.MyGingerGarlicKitchen.com
She is a food enthusiast who adores cooking, and loves
writing about it. She tries to find newer and innovative
ways to do the cooking in easier & faster ways, without
compromising the great taste.
Anupama currently lives with her family in Europe. You
can find more information about Anupama and her
award-winning works at her website, located at:
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About the Author

3. ABOUT
RAJASTHANI
DAL BAATI CHURMA
Dal Baati Churma is the most popular dish of
Rajasthani cuisine. A platter of sweet Churma,
spicy Dal and Baati, is one such traditional
combination.

4. RAJASTHANI
DAL BAATI CHURMA
75 minutes • Serves 5

5. Ingredients
For Dal:
• chana dal/split bengal gram - ¼ cup
• arhar dal/ pigeon peas split - ¼ cup
• moong dal/split green gram - ¼ cup
• urad dal dhuli/split black lentils - ¼ cup
• urad dal chilka/black gram skinned - ¼ cup
• salt to taste
• ghee or oil - 3 tbsp
• cloves - 4-5
• bay leave - 1
• dried red chili - 2
• green cardamom - 2
• black cardamon - 2
• cinnamon stick - 1
• cumin seeds - 1 tsp
• red or green chillies, chopped - 1
• a pinch of asafetida
• ginger-garlic, crushed - 2 tbsp
• onions, finely chopped - 1
• tomatoes, finely chopped - 2
• coriander powder - 2 tsp
• turmeric powder - ½ tsp
• chilli powder - 2 tsp
• garam masala powder - ½ tsp
• lemon juice - 1 tbsp

6. Ingredients
For Churma:
• whole wheat flour - 1 cup
• semolina - ¼ cup
• oil or ghee (clarified butter) - ¼ cup
• almond slices - 4 tbsp
• cardamom powder - 2 tsp
• powdered sugar - ¼ cup
• pistachio - 2 tbsp
• cashew nuts, chopped - 2 tbsp
• ghee/oil for deep-frying
For Baatis:
• whole wheat flour - 1¼ cup
• semolina - ½ cup
• yogurt - ½ cup
• baking powder - ½ tsp
• oil/ghee - 4 tbsp
• salt to taste
• ghee for dipping
For Serving:
• dried rose petals
• dry-fruits
• melted ghee - ¼ cup
• onions, cucumber, tomato
• lemon juice

7. Instructions:
For Dal:
1. Wash all the dals, and add to a pressure
cooker. Add salt and 5 cups of water,
turmeric powder and mix well. Pressure
cook for 4-5 whistles. Allow the steam to
escape before opening the lid.
2. Heat the oil/ghee in a pan. Add the
cloves, dried red chili, green cardamom,
black cardamom, bay leaf, cinnamon
stick, cumin seeds and asafetida. Sauté
for a few seconds.
3. When the seeds crackle, add onion and
chopped chilies. Saute for 3 minutes.
4. Add the tomatoes and ginger garlic
paste. Saute for 2-3 minutes.
5. Now add coriander powder, turmeric
powder, chilli powder and garam
masala along with 3 tbsp of water and
mix well.
6. Add some more salt, if needed.
7. Cook on a medium flame for 3-4
minutes. Stir occasionally.
8. Add this tempering to the cooked dal
and mix well.
9. Cook on a medium flame for 2 to 3
minutes.
10.Remove from heat. Add lemon juice and
mix well.
11.Keep aside. Dal is ready.

8. Instructions:
For Churma:
1. Combine the whole wheat flour, semolina
and melted ghee in a deep bowl and mix
well. Add about ¼ cup of water and
knead well to make a stiff dough.
2. Divide the dough into 10 equal small
balls.
3. The shape we are making is called
muthias.
4. Now take a dough ball in your palm and
shape in the shape of your fist and press
with your fingers in the centre of each
portion as shown in picture above.
5. Heat the oil and fry the muthias at low
heat until they are golden brown in colour
from all the sides.
6. Frying muthias will take long time.
7. Drain on an absorbent paper and allow
them to cool.
8. Grind the fried dough shapes in a blender
into a fine powder.
9. Pass it through the sieve to get a fine
mixture.
10.Grind the solid pieces again and pass it
through the sieve again.
11.You may need to follow this step for a
couple of times to get perfect texture.
12.Add melted ghee, almonds, almonds,
cardamom powder and powdered sugar
and mix well and set aside. Chruma is
ready.

9. Instructions:
For Baati:
1. Preheat oven at 175°C/ 350. Add wheat
flour, semolina, ghee, salt and baking to a
large mixing bowl.
2. Mix well and add yogurt to it. Mix well to
knead into a semi-stiff dough. Use 2-3 tbsp
or more warm water, if needed.
3. Divide the dough into 10-12 equal portions
and shape each portion into a ball.
4. Flatten the ball, make a small indentation in
the centre of the dough balls using your
thumb. Keep aside.
5. Arrange baatis in a baking tray.
6. Bake for 30-40 mins or until they top turn
golden brown.
7. Use a kitchen towel and press hot baati
slightly with your palm. Don’t press it so
hard, we just want to crack them slightly.
8. Soak cracked baatis in ghee for few
seconds, and drain on an absorbent
paper.
9. Keep aside. Baatis are ready.
For Serving:
1. Pour ghee over hot dal.
2. Pour some ghee over baati and churma.
3. Server hot with onions, lemon wedges.
4. Serve immediately and enjoy.

10. RAJASTHANI DAL
BAATI CHURMA

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