The Soul of Rajasthan on a Plate

Food isn’t just about taste—it’s about stories. It’s about history. And in the case of Dal Baati Churma, it’s about a legacy passed down through desert winds, royal feasts, and humble home kitchens.

If you’ve ever been to Rajasthan, you know what I mean. The dry climate of this desert land might make you think food there would be bland or limited—but that couldn’t be farther from the truth. Rajasthanis have created rich, hearty dishes that don’t just fill your belly—they warm your soul. And Dal Baati Churma is the crown jewel among them.

It’s a three-part dish: crispy, baked baatis (wheat dough balls), a warm, spiced dal made from mixed lentils, and a sweet, ghee-rich churma made by crushing baatis and mixing them with sugar and nuts.

It might seem like a bit of effort, but trust me—it’s absolutely worth it. Once you tear open a hot baati and dunk it into fragrant dal, and follow it with a spoonful of churma… you’ll feel like royalty. So let’s begin this journey together, step by delicious step.

Ingredients

Let’s break this recipe into the three main parts:

Part 1: For the Baati

  • 2 cups whole wheat flour
  • ½ cup semolina (optional, for a crunchier texture)
  • ¼ cup ghee (clarified butter)
  • ½ tsp ajwain (carom seeds)
  • Salt to taste
  • Warm water (for kneading)
  • Ghee for dipping/serving

Part 2: For the Dal

  • ½ cup chana dal (split Bengal gram)
  • ¼ cup toor dal (pigeon pea)
  • ¼ cup moong dal (yellow lentils)
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2–3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, chopped (optional)
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • A pinch of hing (asafoetida)
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • Salt to taste
  • 2 tbsp ghee (for tempering)
  • Fresh coriander (for garnish)
  • Lemon wedges (optional)

Part 3: For the Churma

  • 2–3 baatis (broken into pieces)
  • 3–4 tbsp ghee
  • ¼ cup powdered jaggery or sugar
  • 2 tbsp chopped dry fruits (almonds, cashews, pistachios)
  • ½ tsp cardamom powder

Step-by-Step Cooking

Part 1: Making the Baati

Step 1: Prepare the dough
In a large bowl, mix wheat flour, semolina (if using), salt, and ajwain. Add ghee and rub it into the flour with your fingers until the mixture becomes crumbly. Now add warm water gradually and knead a firm dough—not too soft like roti dough, but not dry either.

Cover it and let it rest for 20 minutes.

Step 2: Shape the baatis
Once rested, divide the dough into lemon-sized balls. Roll them smooth and press your thumb lightly in the center of each to create a small dent.

Step 3: Cook the baatis
You can cook them in different ways:

  • In an oven: Preheat your oven to 180°C (350°F). Arrange the baatis on a tray and bake for 30–35 minutes, flipping them halfway through.
  • On a gas tandoor or grill pan: Cook over low flame, rotating every few minutes until golden and crisp.
  • Traditional style: If you have a clay oven or open flame, use it for a smoky flavor.

Once cooked, dip each baati into melted ghee or drizzle ghee over them. This is where the magic happens—they soak up the ghee and become melt-in-mouth from inside while staying crispy outside.

Part 2: Making the Dal

Step 1: Prepare the lentils
Wash and soak all three dals for 30 minutes (optional, but helps cook faster). Then pressure cook them with 3 cups of water, salt, and turmeric for 3–4 whistles. Let it cool down, and lightly mash the dal with a spoon.

Step 2: Temper the dal
In a separate pan, heat 2 tbsp ghee. Add cumin seeds, mustard seeds, and a pinch of hing. Once they splutter, add garlic, ginger, and green chilies. Sauté for a minute.

Add chopped onion and cook until golden. Now add chopped tomatoes, red chili powder, coriander powder, and a pinch more turmeric. Sauté until the tomatoes soften and oil separates.

Pour this spicy, aromatic tadka into the cooked dal and simmer for 5–10 minutes. Adjust salt. Garnish with coriander. Add lemon juice if you like a bit of tang.

The dal should be medium-thick—neither watery nor too dense.

Part 3: Making the Churma

Step 1: Crush the baatis
Take 2–3 cooked baatis, break them into chunks, and grind them in a blender or food processor to a coarse powder (like breadcrumbs).

Step 2: Toast in ghee
Heat ghee in a pan, add the crushed baati, and roast it for 5–6 minutes on low heat until it smells nutty and turns golden.

Step 3: Sweeten and flavor
Add sugar or jaggery, cardamom powder, and chopped dry fruits. Mix well and turn off the flame. Serve warm or let it cool.

You can also shape the churma into ladoos while it’s still warm!

How to Serve Dal Baati Churma

The traditional way is on a steel or brass thali, with each component served side by side. Here’s how to plate it:

  1. Break 2–3 hot baatis in half and drizzle or dip in ghee.
  2. Pour hot dal over the baatis or serve in a bowl next to them.
  3. Add a generous scoop of churma on the side.
  4. Serve with green chutney, sliced onions, and lemon wedges for a full Rajasthani touch.

Tips & Tricks

  • More richness? You can stuff baatis with spiced mashed potatoes or peas before baking.
  • No oven? You can deep-fry the baatis in ghee—this is how royal households used to do it!
  • Ghee is essential—don’t try to go light here. It’s the soul of this dish.
  • Want to prep ahead? Make baatis and churma a day before. Just warm the baatis in the oven before serving.

A Taste of Rajasthan

Dal Baati Churma is a dish that truly represents Rajasthan—bold, generous, and grounded in tradition. You don’t just eat it with your mouth, you feel it with your soul. It brings people together—whether it’s a village feast or a wedding celebration.

Every time I cook it, I think of the women of Rajasthan sitting in courtyards, roasting baatis over coals, pounding churma by hand, and singing folk songs. I think of the royalty who savored it after long rides across the dunes. And I think of modern kitchens like yours and mine, where tradition still lives on—one baati at a time.

So if you’ve never made it before, try it. Let the ghee drip down your fingers. Let the dal warm your belly. Let the churma sweeten your mood.

Because some recipes aren’t just about flavor—they’re about connection.

Happy cooking, and even happier eating!