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Dal Baati Churma | Jaipur Ki Famous Dish | Dal Baati Churma Recipe | Dal Baati Recipe

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Recipe Information

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Video-Specific Recipe

Dal Baati Churma

Cultural Context

Dal Baati Churma hails from the arid region of Rajasthan, India, where it was traditionally a staple for nomadic tribes. This dish represents the resourcefulness of Rajasthani cuisine, utilizing simple ingredients to create hearty meals that are both nutritious and filling. Today, it is celebrated during festivals and family gatherings, showcasing the rich culinary heritage of the region, and has gained popularity across India and beyond, often served in restaurants and homes alike.

RajasthaniINRajasthanmain
90 min
medium
4 servings
Servings4
2 cups whole wheat flour
1/2 cup semolina
1/2 cup ghee
1 teaspoon salt
1 cup yellow split peas
1/2 cup masoor dal
1/2 cup green moong dal
1/2 cup urad dal
1/2 cup tuvar dal
2 cups water
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
4 cloves garlic
1 green chili
1 teaspoon red chili powder
1 medium onion
1 medium tomato
a few curry leaves
1/4 cup dry coconut
1/4 cup pistachios
1/4 cup cashews
2 tablespoons chironji
1/4 cup almonds
1/2 teaspoon carom seeds
1/2 teaspoon baking soda
1/2 teaspoon cardamom powder

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthier fats while vegetable oil is more affordable.

yellow split peas

🥗Healthier: red lentils

💰Cheaper: chickpeas

Red lentils cook faster and are generally healthier, while chickpeas are often cheaper.

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is more economical.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is gluten-free and healthier, while all-purpose flour is more cost-effective.

1

Soak 4 tablespoons of masoor dal, 2 tablespoons of chana dal, 2-3 tablespoons of green moong dal, 2-3 tablespoons of urad dal, and 2 tablespoons of tuvar dal in water for 5 minutes.

2

Wash the lentils thoroughly in 3-4 changes of water.

3

In a bowl, add 3 cups of whole wheat flour and 0.5 cups of semolina.

4

Add 2 tablespoons of baking soda and some carom seeds to the flour mixture.

5

Add 2 tablespoons of ghee and a pinch of salt to the flour mixture and mix well until crumbly.

6

Gradually add water to the flour mixture to form a stiff dough, ensuring it is not too soft.

7

Cover the dough and let it rest.

8

In a pressure cooker, add the soaked lentils with water, a pinch of turmeric, some oil, and salt.

9

Close the lid and cook for 3-4 whistles until the lentils are soft.

10

Once cooked, mash the lentils lightly, leaving some texture.

11

In a small pan, heat ghee and add 1 teaspoon of mustard seeds and cumin seeds.

12

Add chopped garlic and curry leaves, sauté until garlic is slightly browned.

13

Add chopped onion and sauté until translucent.

14

Add chopped green chili and red chili, then add one large chopped tomato and cook until soft.

15

Stir in red chili powder, turmeric powder, and coriander powder, then add the cooked lentils and mix well.

16

Adjust the consistency of the dal with water as needed and simmer for a few minutes.

17

To prepare baati, take a portion of the dough and shape it into a round ball, optionally pressing it slightly to flatten.

18

Grease the baati with ghee to ensure even cooking.

19

Prepare to cook the baati in two ways: in an appe pan and a strainer.

20

Grease the appe pan lightly with ghee and place the baatis in it, cooking until golden brown.

21

For the strainer method, place the baatis in a strainer over boiling water and steam until cooked through.

Cooking Techniques

kneadingbakingsautéingboiling

Equipment Needed

mixing bowlbaking traypanpot

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariandairy-free

Allergens

glutendairy

Also Known As

BaatiDal BaatiChurma

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