Rajasthani Dal Bati Churma
Rajasthani Dal Bati Churma is the iconic three-component Rajasthani feast — golden BAKED wheat-sooji-ghee balls (bati) served with a spiced mixed-dal panchmel (chana + moong + urad + tomato + onion + garlic), topped with crumbled bati mixed with jaggery and ghee (churma). The bati is broken into the bowl, drowned in tadka-finished dal, then enjoyed alongside spoonfuls of sweet churma. A weekend lunch or party meal central to Marwari-Rajasthani identity, served with kachhi (raita) or rajwadi mango pickle.
Ingredients
Main
- ajwain — 1 tsp (ground)
- green moong dal — 0.25 cup (whole)
- Tomato — 1 piece (chopped)
- green chillies — 1 piece (chopped)
- cinnamon stick — 1 piece (ground)
- Ghee — 109 g (whole)
- Jaggery — 0.25 cup (whole)
- bay leaf — 1 piece (whole)
- sooji — 1 cup (ground)
- onion — 1 piece (chopped)
- Turmeric Powder — 1 tsp (ground)
- salt (optional) (whole)
- Wheat Flour (Atta) — 2 cup (whole)
- Ginger — 1 piece (chopped)
- Baking Powder (Double Acting - Fine) — 1 tsp (ground)
- garam masala powder — 1 tsp (ground)
- Coriander Leaves — 5 piece (chopped)
- Garlic — 3 piece (chopped)
Tempering
- dry red chillies — 2 piece (whole)
- black urad dal — 0.25 cup (whole)
- Cumin Seeds — 1 tsp (whole)
- Chana Dal — 0.25 cup (whole)
Method
- To begin making the Dal Baati Churma Recipe, we will first making the bati.Combine all the ingredients for the Bati together, except the jaggery until well combined.
- Add water to combine it well and make a smooth and yet stiff dough.
- Leave the bati dough aside for 20 minutes so it rests and becomes fluffy with the baking powder that we added.
- Once the baat dough is well rested, knead again for a few minutes.
- Divide the dough in large lemon size portions (about 12 to 15 of them).
- Preheat the oven to 180 C and bake the bati in the oven for about 20 to 30 minutes until browned on both sides.Make sure to keep turning the baatis around, until it is browned from all sides.
- The batis will tend to crack from the top while it is baking and that's completely natural.
- Once the batis are golden brown in color from all sides, remove them from the oven.For the churma, I usually make it from the same baked bati balls.
- Take 3 to 4 of them, crush them and combine them with jaggery in a mixer to make a coarse powder.
- And that's it, churma is ready.
- The salt from the batis does not overwhelm the taste and tastes perfectly fine.The next step is to make the dal for the dal bati.
- To make the dal, add all the ingredients into the pressure cooker, except the ingredients for the tadkaAdd 2-1-/2 cups of water and pressure-cook the dal for two to three whistles.
- After two whistles, turn the heat to low and simmer for 10 minutes and turn off the heat.Once the pressure is released completely, open the cooker and your dal is ready.
- Check the salt and spices and adjust to suit your taste.
- Transfer the dal to a serving bowl.The next step is to make the tadka.
- Heat ghee in a small pan, add the cumin seeds and red chilies.
- Allow them to roast and crackle.
- Once done, turn off the heat and pour the seasoning over the dal and serve with the hot baatis.Serving baatis are usually done in individual portions and bowls.In a small serving bowl, add 2 batis, lightly crush them, drizzle some ghee over the baked baatis.
- Pour the dal over the baked baatis and serve.
- I personally like to add the churma over the baatis as well to give it a sweet touch and a delicious taste as well.Serve the Rajasthani Dal Bati Churma for a wholesome weekend lunch or even for parties with friends.
Common questions
- Rajasthani Dal Bati Churma ko English mein kya kehte hain?
- राजस्थानी दाल बाटी चूरमा ko English mein Rajasthani Dal Bati Churma likhte hain.
- Ek plate Rajasthani Dal Bati Churma mein kitni calories hoti hain?
- 464 kcal per plate.
- Kitna time lagta hai?
- 120 min lagta hai — 30 min taiyari, 90 min pakana.