Dal Baati Churma

Name: Dal Baati Churma
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 6 servings
Cuisine: Indian (Rajasthan)
Ingredients: For Dal: Chana dal 50g, Toor dal 50g, Moong dal 50g, Urad dal 15g, Green gram 15g, Clove 3 pcs, Bay leaf 2 pcs, Cumin seeds 1 tsp (5g), Green chilly 2 pcs, Asafoetida pinch (0.2g), Ghee 45ml, Amchur powder 2 tsp (6g), Tamarind extract ¼ cup (60ml), Salt to taste; For Baati: Whole wheat flour 200g, Semolina 80g, Ghee 60ml, Yogurt 120ml, Baking powder 1 tsp (5g), Salt 1 tsp (6g); For Churma: Whole wheat flour 160g, Semolina 40g, Ghee 60ml, Almonds 40g (sliced), Pistachios 20g (sliced), Cardamom powder ¼ tsp (0.5g), Powdered sugar 50g

🟢 Veg📊 Medium

Traditional 1. Dal Baati Churma recipe

⏱️30 minPrep

🔥105 minCook

🕒135 minTotal

🍽️6Serves

🧺 Ingredients

For Dal: Chana dal 50g, Toor dal 50g, Moong dal 50g, Urad dal 15g, Green gram 15g, Clove 3 pcs, Bay leaf 2 pcs, Cumin seeds 1 tsp (5g), Green chilly 2 pcs, Asafoetida pinch (0.2g), Ghee 45ml, Amchur powder 2 tsp (6g), Tamarind extract ¼ cup (60ml), Salt to taste
For Baati: Whole wheat flour 200g, Semolina 80g, Ghee 60ml, Yogurt 120ml, Baking powder 1 tsp (5g), Salt 1 tsp (6g)
For Churma: Whole wheat flour 160g, Semolina 40g, Ghee 60ml, Almonds 40g (sliced), Pistachios 20g (sliced), Cardamom powder ¼ tsp (0.5g), Powdered sugar 50g

👩‍🍳 How to make Dal Baati Churma

Dal: Soak mixed dals 2 hours. Pressure cook with 1200ml water, cloves, bay leaves 7 minutes (2 whistles). Temper cumin seeds in 45ml ghee, add green chillies, asafoetida. Pour into cooked dal. Simmer 5 minutes, add amchur powder, tamarind extract. Cook 3 more minutes. Salt to taste. Consistency: pourable, not thick.
Baati: Mix flour, semolina, salt, baking powder. Rub in 60ml ghee until breadcrumb texture (3–4 minutes). Add yogurt gradually, knead 8–10 minutes until smooth, elastic. Rest dough 20 minutes. Divide into 12–15 lemon-sized portions (35–40g each). Preheat oven 220°C. Brush baatis with ghee, bake 10 minutes. Flip, bake 8 more minutes until deep golden, hollow sound when tapped.
Churma: Deep-fry baati dough portions in 120ml ghee at 180°C, 4–5 minutes until golden. Drain on paper. Crush into coarse crumbs. Mix with 50g powdered sugar, sliced nuts, cardamom powder. Toss gently. Serve warm with ghee drizzle.
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