Dal baati churma

Name: Dal baati churma
Total time: 1 h 20 min
Cuisine: Indian
Ingredients: 130 g toor dal; 80 g chana dal; ≈ 900 ml water, for the dal; 3 ml turmeric; salt, to taste; 400 g atta; 50 g sooji (rava); 3 ml ajwain; 3 tbsp ghee, for the dough; ≈ 200 ml water, lukewarm, for the dough; 2 tbsp ghee, for the tadka; 1 tsp cumin, seeds; 1 ml hing (asafoetida); 2 dried red chillies; 4 cloves garlic, finely chopped; 10 g ginger, grated; 2 green chillies, chopped; 2 tomatoes, chopped; 1 tsp red chilli powder; 1 tsp coriander powder; 3 ml garam masala; 10 g coriander leaves, chopped; 4 tbsp ghee, melted, to dip the baatis; 2 tbsp ghee, for the churma; 60 g sugar, powdered; 3 ml cardamom, powder; 20 g almonds, chopped (optional)

Rajasthan's Sunday and festive meal: hard wheat baatis baked golden, cracked open and dipped in ghee, with a spicy toor and chana dal poured over and churma (baatis crushed with ghee, sugar and cardamom) on the side. Many homes make the dal with five dals (panchmel), and Madhya Pradesh boils the balls first (dal bafla). A Jain home leaves out the garlic and ginger and adds an extra pinch of hing.

1 h 20Time
52 minHands-on
4Portions
25 gprotein per portion
1010kcal per portion

VegetarianContains: Gluten, Milk protein

Ingredients for 4 portions

130 gToor dal
80 gChana dal
≈ 900 mlWater, for the dal
3 mlTurmeric
to tasteSalt
400 gAtta
50 gSooji (rava)
3 mlAjwain
3 tbspGhee, for the dough
≈ 200 mlWater, lukewarm, for the dough
2 tbspGhee, for the tadka
1 tspCumin, seeds
1 mlHing (asafoetida)
2Dried red chillies
4 clovesGarlic, finely chopped
10 gGinger, grated
2Green chillies, chopped
2Tomatoes, chopped
1 tspRed chilli powder
1 tspCoriander powder
3 mlGaram masala
10 gCoriander leaves, chopped
4 tbspGhee, melted, to dip the baatis
2 tbspGhee, for the churma
60 gSugar, powdered
3 mlCardamom, powder
20 gAlmonds, chopped (optional)

Method

Wash the toor dal and chana dal and put them in a pressure cooker with the water for the dal, the turmeric and a little salt.
Pressure-cook on medium for 5 whistles, about 20 minutes, and let the pressure drop by itself.
Heat the oven to 200 °C. Mix the atta, sooji, ajwain and a little salt, rub in the ghee for the dough until the flour holds together when pressed, and knead into a stiff dough with the lukewarm water.
Divide the dough into 14 balls, smooth them and press a small dent into the top of each with your thumb. Put them on a baking tray.
Bake the baatis in the middle of the oven for 30–35 minutes, turning them halfway, until golden brown and slightly cracked.
Meanwhile, make the tadka for the dal: heat the ghee in a kadai and fry the cumin, hing and dried red chillies for a few seconds. Add the garlic, ginger and green chillies, then the tomatoes, and cook until mushy. Stir in the red chilli powder, coriander powder and garam masala, pour in the cooked dal, whisk it and simmer for 5 minutes. Check the salt and add the coriander leaves.
Take out the baatis, press each one lightly so it cracks open and dip them in the melted ghee.
Make the churma: break 4 of the baatis into pieces and grind them into coarse crumbs. Mix with the ghee for the churma, sugar, cardamom and almonds.
Serve the ghee-soaked baatis broken open with dal poured over and churma on the side.

Dal baati churma

Ingredients for 4 portions

Method

More recipes