Dal Baati Churma
A Rajasthani comfort dish combining spiced lentil curry, baked wheat flour balls, and sweet crumbled wheat brittle. Rustic, warming, and deeply satisfying with nutty flavors.
- Total time
- 55 min
- Servings
- 4
- Calories
- 620
- Protein
- 16g
Ingredients
- 1 cup yellow lentils (moong dal), rinsed
- 4 cups water
- 1 large onion, finely diced
- 1 tablespoon ginger-garlic paste
- 1 large tomato, diced
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 2 cups whole wheat flour
- 4 tablespoons ghee, melted
- ¾ cup water, lukewarm
- 1 cup whole wheat flour
- 3 tablespoons ghee
- ½ cup jaggery (gur), crushed
- ¼ cup roasted peanuts, coarsely crushed
Instructions
- 1
Rinse lentils under cold water until water runs clear.
- 2
Preheat oven to 400°F (200°C).
- 3
Mix wheat flour, 2 tablespoons ghee, and 0.25 teaspoon salt in a bowl.
- 4
Add lukewarm water gradually, mixing with fingers until dough forms.
- 5
Knead dough for 2 minutes until smooth and cohesive.
- 6
Divide dough into 8 equal portions and roll into tight balls.
- 7
Brush baati balls with remaining 2 tablespoons melted ghee.
- 8
Place on a baking sheet and bake for 20 minutes until golden brown.
- 9
Heat 2 tablespoons ghee in a large pot over medium heat.
- 10
Add cumin seeds; cook until they crackle, about 30 seconds.
- 11
Add diced onion and cook until softened, stirring occasionally.
- 12
Stir in ginger-garlic paste and cook for 1 minute until fragrant.
- 13
Add tomato and cook until it breaks down, about 2 minutes.
- 14
Sprinkle asafoetida, turmeric, and red chili powder; stir well.
- 15
Add rinsed lentils and water; bring to a boil.
- 16
Reduce heat to medium-low and simmer uncovered for 20 minutes.
- 17
Stir occasionally until lentils are soft and curry thickens slightly.
- 18
Taste and adjust salt and spices as needed.
- 19
Heat 3 tablespoons ghee in a skillet over medium-low heat.
- 20
Add 1 cup wheat flour gradually, stirring constantly to avoid lumps.
- 21
Cook flour, stirring frequently, for 8 minutes until golden and fragrant.
- 22
Remove from heat and let cool for 2 minutes.
- 23
Add crushed jaggery and roasted peanuts to the flour.
- 24
Crumble mixture with your fingers until well combined and granular.
- 25
Break each baked baati into pieces with your hands.
- 26
Ladle dal into serving bowls and top with baati pieces.
- 27
Sprinkle churma generously over each serving.
- 28
Drizzle additional ghee on top if desired and serve hot.
Tools you’ll need
- fine-mesh strainer
- large heavy-bottomed pot
- medium mixing bowl
- baking sheet
- 12-inch non-stick skillet
- wooden spoon
- measuring cups and spoons
- cutting board
- sharp knife
- ladle
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