Tuesday 21 July 2015

Rajasthani Daal Baati Churma

To the most of us, we start thinking of Rajasthani cuisine with Daal Baati Churma. Traditionally, originally Daal Baati was cooked on dried cow dung cakes (in villages its still done that way

) giving it a unique and rustic taste. I had a chance to enjoy this taste during my last visit to my village (in- laws), the baatis were 'effortlessly super' and baking of baatis actually key to the success of this dish.

Since living in cities we do not have such privilege to cook in a traditional manner, thus, I'm sharing a recipe which is easy to cook, with readily available resources while maintaining the taste and quality.

For Daal:

  • 1 cup panchmel daal
  • Salt as per taste
  • 1/2 tsp turmeric powder
  • 2 bay leaves
  • 4 cups water.
For tempering:
  • 2 tbsp ghee/ clarified butter
  • Pinch of asafoetida
  • 1 tsp cumin seeds
  • 2-3 cloves
  • 1 cinnamon stick
  • 2 tsp ginger garlic paste
  • 1 onion chopped
  • 2 green chilly chopped
  • 2 tomatoes chopped
  • 1 tsp red chilly powder 
  • 1/2 tsp coriander powder 
  • 1/2 tsp Garam masala


  • Pressure cook daal with water salt, turmeric and bay leaves till 3-4 whistles and keep aside.
  • In a wok heat ghee/clarified butter add asafoetida, cumin seeds, cloves and cinnamon stick. When it starts to splutter add green chilly and ginger garlic paste, saute for a minute, add onions and let it cook till it is transparent. Add tomatoes and cook till soft. Put all dry spices, cook for few minutes then add the boiled daal, cover and let it cook for 15 minutes. Daal is ready.
For Baati
  • 2 cups wheat flour
  • 1/2 cup ghee/Clarified butter (half for kneading and half for dipping baati)
  • Salt 1/2 tsp
  • 1/4 tsp baking powder
  • Water as required

  • Knead stiff dough using all this ingredients and let it rest for 15 mins
  • Take lemon size portion and make balls of equal size
  • Preheat tandoor for 5 -10 mins and keep dough ball in tandoor and cook till done 

  • Alternatively preheat oven at 180 degree Celsius and cook baatis for 10-15 mins or till done.


  • 1 cup whole wheat flour
  • 1/2 cup plus 1/4 cup ghee/clarified butter
  • 1/4 cup Milk to knead 
  • Ghee( for frying)
  • Powdered sugar/ bura to taste
  • 1 1/2 tsp cardamom powder
  • Some chopped nuts to garnish
  • In a big mixing bowl add flour, 1/2 cup ghee and mix well. 
  • Knead a tight dough using milk, let the dough rest for 10-15 minutes.
  • Divide the dough into equal parts and make lemon sized balls.
  • Heat ghee/oil in a wok and fry the dough balls on low flame till they are perfectly cooked from inside and brown from all the sides.
  • Let the baatis come to room temperature and coarsely grind them in a grinder.
  • Next, heat 1/2 cup ghee in a wok, add churma mixture, powdered sugar and cook on slow flame for 2-3 minutes.
  • Switch off the flame and garnish the churma with chopped nuts.

With as much as Ghee as you can, Enjoy a Royal Lunch with 'Daal Baati Churma'

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