Dal baati churma is the defining meal of Rajasthan. Baati, a hard, round wheat bread, was ideal for the desert: it could be buried in hot sand or embers to bake and kept for days without spoiling, which made it useful for travelling traders and Rajput soldiers. Churma is said to have been discovered when a baati fell into jaggery and ghee and was crushed into sweet crumbs.
The baatis are crisp outside and dense and crumbly within, made with coarse atta, semolina and generous ghee, then soaked in more melted ghee after baking. Panchmel dal combines five lentils, cooked thick and tempered with ghee, cumin, hing and dried red chillies. Churma is crushed fried baati mixed with ghee, sugar or jaggery, cardamom and nuts.
It is the centrepiece of weddings, festivals and family gatherings, and is eaten by breaking the baati, pouring dal and ghee over it, and eating a bite of churma between mouthfuls. The baatis can be baked a few hours ahead and warmed before serving, while the dal and churma keep well. It is a filling meal, best followed by a nap. Garlic chutney and a glass of buttermilk are the customary sides.
At a glance
| Region | Rajasthan |
|---|---|
| Cuisine | Rajasthani |
| Diet | Vegetarian |
| Course | Main course |
| Prep time | 45 minutes |
| Cook time | 75 minutes |
| Total time | 120 minutes |
| Serves | 6 |
| Spice level | Medium |
| Difficulty | Hard |
| Gluten-free | No |
| Key ingredients | whole wheat flour / mixed lentils / ghee / sugar |
Ingredients
For the baati (12)
- 3 cups coarse whole wheat atta
- 1/2 cup sooji
- 1/2 tsp ajwain
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 cup ghee, plus 1 cup melted ghee for dipping
- About 3/4 cup warm milk or water
For the panchmel dal
- 1/4 cup each: toor dal, chana dal, moong dal, urad dal, masoor dal, soaked 1 hour
- 1/2 tsp turmeric
- 1 tsp salt
- 3 tbsp ghee
- 1/4 tsp hing
- 1 tsp cumin seeds
- 3 dried red chillies
- 1 tbsp ginger-garlic paste
- 2 green chillies, chopped
- 2 tomatoes, chopped
- 1 1/2 tsp coriander powder
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- Chopped coriander
For the churma
- 3 baatis, set aside after baking
- 4 tbsp ghee
- 1/2 cup powdered sugar or grated jaggery
- 1/2 tsp green cardamom powder
- 2 tbsp chopped almonds and cashews
Method
- Mix atta, sooji, ajwain, salt and soda. Rub in 1/2 cup ghee until the mixture holds together when pressed. Add milk gradually and knead into a stiff dough. Rest 15 minutes.
- Divide into 12 balls, flatten slightly and press a thumb in the centre of each. Bake on a tray in an oven preheated to 200 C for 35 to 40 minutes, turning halfway, until golden-brown with cracks on the surface and hard when tapped.
- While baking, pressure cook the dals with 4 cups water, turmeric and salt for 3 whistles. Whisk lightly; the dal should be thick but not completely smooth.
- Heat ghee in a pan on medium, add hing, cumin and dried red chillies, then ginger-garlic paste and green chillies for a minute.
- Add tomatoes, coriander and chilli powder and cook 5 minutes until soft. Pour in the dal, simmer 10 minutes and finish with garam masala and coriander.
- Crack 9 hot baatis gently and immerse them in the melted ghee for a few minutes, then lift out.
- For churma, break the remaining 3 baatis and grind to coarse crumbs. Warm 4 tbsp ghee, add the crumbs and roast on low 3 to 4 minutes until fragrant. Cool slightly and mix in sugar, cardamom and nuts.
- Serve the ghee-soaked baatis with hot dal poured over and churma on the side.
Tips
- Coarse atta and ghee rubbed in well give the baati its crumbly interior.
- Bafla baati is a variation: boil the baatis for 10 minutes before baking for a softer result.
- Store leftover churma in an airtight jar for up to a week.
Serve with
Garlic chutney, kachumber salad and buttermilk.