How to cook dal bati Churma

How to cook dal bati churma is a traditional Rajasthani recipe that combines three authentic dishes—dal, bati, and churma—served together for a wholesome meal. This step-by-step guide will help you prepare it easily at home with rich flavors and simple ingredients.How to cook dal bati Churma

Ingredients

For the Dal (serves 3–4)

• Toor dal (split pigeon peas) — 1 cup
• Chana dal (split Bengal gram) — ¼ cup
• Moong dal (yellow split) — ¼ cup
• (Optional) Urad dal (split) — 1 tbsp
• Water — 3–4 cups (adjust)
• Turmeric powder — ½ tsp
• Salt — to taste
• Ghee — 2 tbsp (for cooking) + extra for serving
• For tempering (tadka): 2 tbsp ghee or oil, 1 tsp cumin seeds, a pinch asafoetida (hing), 3–4 garlic cloves (crushed), 1–2 green chillies (slit), 1 tsp red chilli powder, 1 tsp coriander powder, ¼ tsp garam masala, chopped coriander leaves.

For the Baati (makes 8 medium batias)How to cook dal bati Churma

DAL

• Whole wheat flour (atta) — 2 cups
• Fine semolina (sooji) — 2 tbsp (optional — gives crispness)
• Salt — ½ tsp
• Melted ghee — 4 tbsp (plus extra for dipping)
• Warm milk or water — ~½ cup (adjust to make a firm dough)
• Optional: pinch baking powder (¼ tsp) for slightly softer bati; fennel/ajwain seeds 1 tsp for aroma.

For the Churma (sweet)

• 2 of the baked batias (crumbled) or 1½ cups coarse crumbles
• Ghee — 3–4 tbsp
• Powdered jaggery or sugar — ½ cup (adjust to taste)
• Cardamom powder — ¼ tsp
• Chopped nuts (cashews/almonds/raisins) — optional.How to cook dal bati Churma

Equipment & shortcuts

• Pressure cooker for dal (fast) or heavy-bottomed pot (slow).
• Oven (preferred) or stovetop tawa/covered pan for baati.
• If you have an air-fryer, baatis can be done there too (20–25 min at 180°C).

Method — step by step

masala

1) Prep the dals (30–45 min total)

1. Rinse all dals together until water runs clear. Soak 20–30 minutes (optional, helps cook faster).
2. Put soaked dals in pressure cooker with 3 cups water, turmeric, and a little salt. Pressure cook 3–4 whistles on medium, then let steam release naturally. (If using stovetop, simmer 30–40 min until very soft.)
3. Open, mash lightly with a whisk or ladle so texture is slightly thick but smooth. Add water to reach a soup-like consistency you prefer. Keep warm.How to cook dal bati Churma

2) Temper the dal (tadka) — 8–10 min

1. Heat 2 tbsp ghee in a small pan. Add cumin seeds → let splutter → add hing and crushed garlic and green chillies; sauté until garlic is golden.
2. Add red chilli powder, coriander powder, a splash of water (if spices stick), and cook 30 seconds.
3. Pour this tadka into the cooked dal, simmer 2–3 minutes. Finish with garam masala and chopped coriander. Keep covered and warm until serving. (For richer taste, finish with 1 tbsp melted ghee on top.)How to cook dal bati Churma

3) Make the baati dough 10 15 min (+rest 10 min)

1. In a bowl, combine atta, semolina (if using), salt, and melted ghee. Rub the ghee into the flour until the mix looks crumbly (this yields flaky baatis).
2. Add warm milk/water little by little and bring together into a stiff dough (not soft like roti dough). If using baking powder, add now. Knead briefly (1–2 min). Cover and rest 10 min.

4) Shape & bake the baatis oven method (25–30 min)

1. Preheat oven to 200°C (400°F). Divide dough into 8–10 equal portions; roll into smooth balls, slightly flatten the top. Make an indentation on top with thumb (traditional).
2. Place on a baking tray. Brush tops with ghee. Bake 25–30 minutes, turning once halfway, until golden-brown and crisp outside. After baking, crack each bati slightly and immediately pour/brush with hot melted ghee or dunk them into a bowl of ghee so ghee seeps in — this is a hallmark of authentic baati.

Stovetop (no oven) alternative: Place flattened balls on a heavy tawa on low flame, cover with an inverted heavy lid; roast slowly turning often and pressing lightly until browned on all sides (20–30 min). For a smoky/charred taste, finish over direct flame briefly.

5) Make the churma (while dal keeps warm) — 10 min

1. Crush 1–2 baked baatis coarsely (or pulse quickly in food processor) to coarse crumbs.
2. Heat ghee in a pan, add crumbs and roast 1–2 min. Add powdered jaggery or sugar and cardamom powder; mix well until the crumbs are evenly coated and moist but not soggy. Add nuts if using. Serve warm or at room temp.How to cook dal bati Churma

How to serve

• Place hot dal in a bowl. Put baatis on the plate; crack open a bati, pour some ghee into it or over it, then either dip pieces into dal or crumble bati on top and mix — heavenly. Serve churma in a small bowl as the dessert side. Traditional practice is to pour lots of ghee over baati and dal for authentic flavor.

Tips & variations

• For a lighter version: reduce ghee in baatis and for dipping; brush with a thin layer only.
• Add a tomato-onion base to dal for a different taste (not strictly Rajasthani but delicious).
• Air-fryer: 180°C for 18–22 min (check & turn once).

some basic tips for cooking Dal Baati Churma:

Dal

• Use a mix of toor dal, moong dal, and chana dal for rich flavor.
• Soak the dals for 30 minutes before cooking for faster cooking and better taste.
• Temper with ghee, garlic, onion, tomato, cumin, and red chili for authentic Rajasthani flavor.

Baati

• Use coarse wheat flour (atta) mixed with ghee to make stiff dough.
• Shape into medium-sized balls and bake until golden brown (traditionally baked over cow dung fire, but oven works too).
• Dip hot baatis in ghee before serving to keep them soft inside and crispy outside.

Churma

• Crush baked baatis or fried wheat flour balls.
• Mix with ghee and jaggery/sugar for a sweet, crumbly texture.
• Add cardamom and dry fruits for extra flavor.

Serving Tip

• Serve dal piping hot with ghee-soaked baatis and churma on the side.
• Traditionally eaten by crushing baati, pouring dal over it, and topping with ghee.