Dal Baati Churma
by Tarla Dalal
Added to 1343 cookbooks
This recipe has been viewed 586605 times
This three-in-one treat is a typical Rajasthani treat. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight the taste buds.
A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma.
If you have ever been to Rajasthan in the winter months, you will know that this combo is a wonderful way to warm yourself up on a cold day!
- Combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.
- Divide the dough into 8 equal portions.
- Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).
- Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.
- Drain on an absorbent paper and allow them to cool.
- Break the fried dough portions into small pieces with your hands and blend in a mixer into a fine powder.
- Add the almonds, cardamom powder and powdered sugar and mix well. Keep aside.
- Clean and wash the dals. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
- Heat the ghee in a deep non-stick kadhai, add the cloves, bayleaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the garlic paste and onions and sauté on a medium flame for 2 to 3 minutes.
- Add the tomatoes, coriander powder, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the cooked dals (along with the water) and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the coriander and mix well. Keep aside.
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough, without using any water.
- Divide the dough into 8 equal portions and shape each portion into an even sized round.
- Flatten the rounds, make a small indentation in the center of the baatis using your thumb. Keep aside.
- Boil enough water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while turning them occasionally. Drain and allow them to cool completely.
- Heat the ghee in a deep non-stick kadhai, add 4 baatis at a time and deep-fry till they turn golden brown in colour from all the sides.
- Repeat step 7 to deep-fry the remaining 4 baatis in one more batch. Drain on an absorbent paper and keep aside.
- Warm the dal again till piping hot.
- Arrange 2 baatis on a serving dish, break them into pieces and pour 1 tbsp melted ghee evenly over it. Pour ¼ of the dal evenly over it. Sprinkle 2 tbsp of onions and ½ tsp lemon juice evenly over it.
- Repeat step 2 to make 3 more servings.
- Serve immediately with churma.
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