Dal Baati Churma is one of the most popular foods of Rajasthan. This is a very rich dish (as you can see there is a lot of ghee involved) and is usually served in social functions (gots). Hot Baatis are served with Panchmel dal/ mixed dal, kadhi( Khatto), Churma, rice and mirch ke tipore.

There are many varieties of Churmas. Most popular are plain Churma( which I have made), besan ka Churma, rose Churma and badam Churma.

This dish requires some effort but once you start making it often it doesn’t seem like a big deal. In Rajasthan people generally, make this dish when there is a large gathering.

In monsoons, you can see many groups on picnic spot who have brought their cooks with them. They make dal Baati churma on the spot, sit on the ground and serve these in Pattals. That in itself is a unique experience.

The whole process of making Dal Baati Churma took me around 2 hours with help from Axat, who took the responsibility of baking the Baatis and handling the tandoor.
Start by making dough for churma. Then dal kadhi and tipore. In the meantime start baking Baati.

How to make Churma for Dal Baati Churma

Ingredients:
2 cups whole wheat flour
½ cup Ghee
Water to make the dough

1 cup sugar, powdered
½ tsp cardamom powder (elaichi powder)
2 tbsp ghee
2 tbsp slivered almonds and pistachio

To make Churma 

Mix wheat flour and ghee in a bowl. Add water and knead a firm dough. Leave the dough covered for 15 minutes. Knead again and make 8 balls. Press the balls between your palms to flatten a little.

There are 2 ways of cooking these Baati for churma. You can deep fry them in ghee or bake them in oven or tandoor. I have baked them in the tandoor for 20 minutes turning in between. Let them cool for some time. Grind them to a coarse mixture in your grinder. Add powdered sugar, cardamom powder, nuts and ghee to it. Generally, a lot of ghee is added to churma but for health reasons, I have added only 2 tbsp. If you are in the mood of indulgence go ahead and add ghee so that when you hold churma in hand in hand it retains the shape.

You can store Churma in an airtight container for weeks.
This recipe makes enough churma for 4 persons and extra for eating later on. We always make some extra churma asthe same amount of effort is involved if you make it half.

How to make dal for Dal Baati Churma

Ingredients:
¾ cup Arhar Dal
2 tbsp Channa Dal + 2 tbsp dhuli Urad Dal + 2 tbsp dhuli Moong Dal+ 2 tbsp dhuli Masoor  Dal
salt to taste
¼ tsp turmeric
1 green chili cut into small pieces
a small piece of ginger, grated
For tempering:
2 tbsp ghee (clarified butter)
½ tsp cumin seeds (jeera)
a pinch of asafetida
½ tsp red chili powder
½ tsp coriander powder ( dhania powder)

To make dal

Wash and soak the dals in 3 cups of water for 30 minutes. Don’t throw the water in which dal is soaked. Add salt, turmeric, ginger and green chili. Pressure cook for 15 minutes (One whistle on high and then you can turn the flame to low). Wait for some time after switching off the flame. After all the steam has escaped, check the dal. Add more water if needed to get the right consistency.

Generally, dal is not very thick as Baati is soaked in it.

Heat ghee in a small pan. Add asafetida and cumin seeds. When cumin seeds start to crackle add chilli powder and dhania powder. Switch off the flame immediately and add the tempering to the dal. Cover the dal with a lid. Serve hot.

How to make Rajasthani kadhi/ khattoo 

Ingredients:
2 tbsp ghee
½ tsp mustard seeds
2 tbsp besan (gram flour)
1 cup sour curd
salt to taste
a pinch of turmeric
½ tsp red chili powder
water

For tempering:

1 tbsp ghee
a pinch asafetida
¼ tsp mustard seeds
6-7 curry leaves
¼ tsp red chili powder

To make Rajasthani kadhi/ khattoo

Mix besan, curd, salt, turmeric and red chili powder with the help of a little water so that no lumps are formed. Heat ghee in a kadai. Add mustard seeds to the hot ghee. When seeds start to crackle add curd besan mix.
Add more water to the kadhi. Rajasthani kadhi is not thick like Punjabi kadhi pakodi. It has soup-like consistency.

Cook for 15-20 minutes. We generally add tempering to the kadhi right before serving. It adds flavor and color to the dish.

Heat ghee in a small pan. Add asafetida and mustard seeds. When seeds crackle, add curry leaves and red chili powder. Switch off the gas and add to the kadhi. Cover the kadhi with a lid immediately.

How to make Baati 

Makes around 12-15 Baatis

Ingredients:
3 cups wheat flour
½ cup ghee
1 tsp salt
water to make the dough
ghee for soaking Baati

To make Baati

Mix flour, ghee and salt and with the help of water make a firm dough. Knead the dough for 5-7 minutes. Leave it covered for 10-15 minutes.

Divide the dough into 15 equal parts and shape into a round ball. Flatten the balls by pressing in your palms and with your thumb make an indentation in the center.

If you are baking Baati in gas tandoor there is no need to make this indentation. Gas tandoor is best for making Baati.  As I have made these in electric tandoor this time I realized if we do not make indentation Baati get baked more where they are touching the tray.

 Bake in oven/ tandoor for 20-25 minutes, turning in between to ensure uniform baking. Gas tandoor may take more time around 30 minutes. When Baati are baked soak them in ghee (while still hot).

Serve hot Baati with Dal, Kadhi, mirch ke tipore and Churma.

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