Dal Baati Churma

Name: Dal Baati Churma
Total time: 5400 s
Yield: Serves 4 to 5 servings
Ingredients: 1 cup split urad dal (about 200 grams); 1/4 cup split chana dal (about 50 grams); 1/4 cup split moong dal (about 50 grams); 2 tablespoons oil (30 ml); 10-15 garlic cloves; 2 medium red tomatoes; 2-3 green chilies; 2-3 whole cloves; 8-10 whole black peppercorns; 2 teaspoons red chili powder; 1 teaspoon coriander powder; 1/2 teaspoon turmeric powder; Salt to taste; 1/4 teaspoon asafoetida; 1/4 teaspoon cumin seeds; 2-3 teaspoons finely chopped cilantro; 2 1/4 pounds whole wheat flour (about 1 kilogram); 1/2 teaspoon carom seeds (ajwain); 2 tablespoons oil (30 ml); 1/4 teaspoon baking soda; Salt to taste; as needed Warm water; 1 1/4 cups whole wheat flour (about 150 grams); 2/3 cup ghee (about 150 grams); Sugar to taste; 1/4 teaspoon cardamom powder

Monica Sharma @cook_24026122

Bhilwara(Raj.)

I am from Rajasthan, and there is a saying about our cuisine: "Dal Baati Churma – we are the champions of Rajasthan." This is a famous dish from our state.

Monica Sharma @cook_24026122

Bhilwara(Raj.)

I am from Rajasthan, and there is a saying about our cuisine: "Dal Baati Churma – we are the champions of Rajasthan." This is a famous dish from our state.

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Ingredients

1 hour 30 minutes

Serves 4 to 5 servings

Ingredients for Dal
1 cupsplit urad dal (about 200 grams)
1/4 cupsplit chana dal (about 50 grams)
1/4 cupsplit moong dal (about 50 grams)
2 tablespoonsoil (30 ml)
10-15garlic cloves
2medium red tomatoes
2-3green chilies
2-3whole cloves
8-10whole black peppercorns
2 teaspoonsred chili powder
1 teaspooncoriander powder
1/2 teaspoonturmeric powder
Salt to taste
1/4 teaspoonasafoetida
1/4 teaspooncumin seeds
2-3 teaspoonsfinely chopped cilantro
Ingredients for Baati
2 1/4 poundswhole wheat flour (about 1 kilogram)
1/2 teaspooncarom seeds (ajwain)
2 tablespoonsoil (30 ml)
1/4 teaspoonbaking soda
Salt to taste
as neededWarm water
For Churma
1 1/4 cupswhole wheat flour (about 150 grams)
2/3 cupghee (about 150 grams)
Sugar to taste
1/4 teaspooncardamom powder

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Steps

1 hour 30 minutes

1

First, rinse all three types of lentils thoroughly under running water using a strainer. Add them to a pressure cooker with enough water, 1/4 teaspoon turmeric powder, and 1 teaspoon salt. Chop two green chilies and add them as well. Add 1-2 teaspoons oil. Close the lid and cook on low to medium heat for two whistles. Crush the garlic cloves in a mortar and pestle, and chop the tomatoes into small pieces.
2

Mix the chopped tomatoes with red chili powder, coriander powder, turmeric powder, and salt to taste. Add a little water to prevent the spices from burning. Heat oil in a pan, add asafoetida and cumin seeds, then add the crushed cloves. Before the cloves burn, add the crushed garlic and the spiced tomatoes. Cover and cook on low heat for 5 minutes. The dal masala is ready.
3

Add the prepared masala to the cooked dal and mix in the finely chopped cilantro.
4

Now, prepare the baati. Sift the whole wheat flour, add salt to taste, crush the carom seeds with your hands and add them, then add baking soda. Heat 2 tablespoons oil and mix it into the flour. Add warm water and knead into a stiff dough. Cover and let the dough rest for 5-10 minutes. Meanwhile, preheat the oven or baati oven on the stove. Divide the dough into small balls, shape them into baati, and place them in the preheated oven. Cover and bake on low to medium heat.
5

Turn the baatis occasionally so they brown evenly on all sides. It takes about 45 minutes for them to cook completely. Remove the baatis from the oven and brush them with ghee.
6

For the churma, knead the flour the same way, but do not add salt or carom seeds. Bake a few baatis without salt along with the others. Crumble the baatis by hand, then pulse them in a blender for a few seconds. Add as much ghee and sugar as you like, and a little cardamom powder. You can also add chopped nuts if you wish. Delicious dal baati churma is ready. Serve with finely chopped onions and lemon wedges.