Daal Baati Churma Recipe – Authentic Rajasthani Traditional Thali

Introduction

Daal Baati Churma is one of the most iconic and royal dishes from Rajasthan, India. This traditional meal beautifully reflects the rich cultural heritage and bold flavors of Rajasthani cuisine. The dish consists of three main components: spicy mixed lentils (Panchmel Daal), crispy baked wheat balls (Baati), and sweet crushed wheat dessert (Churma). Generously topped with desi ghee, this combination creates a perfect balance of spicy, crunchy, and sweet flavors.

Historically, baati was prepared by warriors in the desert regions of Rajasthan. The dough balls were buried under hot sand to cook and later served with ghee and lentils. Over time, this simple survival food evolved into a festive and celebratory dish served at weddings, festivals, and special occasions.

If you want to recreate authentic Rajasthani flavors at home, this step-by-step guide will help you prepare perfect Daal Baati Churma.

What Makes Daal Baati Churma Special?

A complete balanced meal (carbohydrates, protein, and healthy fats)
Rich traditional flavors
Long shelf life (especially baati and churma)
Perfect for festivals and gatherings
Comfort food with royal roots

Ingredients

For Panchmel Daal

¼ cup Toor Dal (Pigeon Peas)
¼ cup Chana Dal (Bengal Gram)
¼ cup Moong Dal (Yellow Lentils)
2 tbsp Urad Dal (Black Gram)
2 tbsp Masoor Dal (Red Lentils)
1 medium onion, finely chopped
1 medium tomato, chopped
1 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala
2 tbsp ghee
1 tsp cumin seeds
Salt to taste
Fresh coriander leaves for garnish

For Baati

2 cups whole wheat flour
½ cup semolina (sooji)
½ cup ghee
½ tsp carom seeds (ajwain)
Salt to taste
Warm water (for kneading)

For Churma

1 cup whole wheat flour
4–5 tbsp ghee
½ cup powdered sugar or grated jaggery
½ tsp cardamom powder
Chopped almonds and cashews

Preparation Time

Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Serves: 4–5 people

Step-by-Step Method

Step 1: Preparing Panchmel Daal

Wash and soak all five lentils together for 30 minutes.

Transfer soaked lentils into a pressure cooker. Add turmeric, salt, and enough water. Cook for 3–4 whistles until soft but not mushy.

Heat ghee in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for a minute.

Add tomatoes and cook until soft. Mix in red chili powder, coriander powder, and garam masala. Cook until the oil separates from the masala.

Now add the cooked lentils. Adjust water as needed and simmer for 5–10 minutes until the dal thickens.

Garnish with fresh coriander and a spoon of ghee on top for authentic flavor.

Step 2: Preparing Baati

In a large mixing bowl, combine whole wheat flour, semolina, salt, and ajwain.

Add ghee and rub it into the flour until the mixture becomes crumbly.

Gradually add warm water and knead into a stiff dough. Cover and rest for 10–15 minutes.

Divide the dough into equal portions and shape into smooth balls. Press lightly in the center.

Preheat oven to 180°C (350°F). Place baatis on a baking tray and bake for 25–30 minutes, flipping halfway through for even browning.

Once golden and crisp, remove from oven. Crack them gently and dip in melted ghee.

Traditional Method: Baatis can also be cooked over coal fire or in a tandoor for authentic smoky flavor.

Step 3: Preparing Churma

Mix wheat flour and ghee. Knead into stiff dough using minimal water.

Shape into small flattened discs. Fry on low flame or bake until golden brown.

Let them cool completely. Crush coarsely using a grinder or mortar.

Add powdered sugar, cardamom powder, and chopped nuts. Mix well.

Drizzle warm ghee for richness and mix again.

Your sweet churma is ready.

How to Serve Daal Baati Churma

Place 2–3 baatis on a serving plate. Break them into pieces and pour generous melted ghee.

Serve hot panchmel dal over the baati.

Add a portion of churma on the side.

Authentic serving always includes extra ghee for that rich Rajasthani touch.

Tips for Perfect Results

Dough for baati must be stiff, not soft.
Do not overcook lentils; texture should be slightly thick.
Bake baati evenly by flipping halfway.
Use pure desi ghee for authentic flavor.
Churma should be coarse, not powdery.

Health Benefits

Rich in plant-based protein (lentils)
High fiber from whole wheat
Energy-dense meal
Keeps you full for longer
Balanced combination of carbs, fats, and proteins

Variations

1. Masala Baati

Add crushed fennel and coriander seeds in dough.

2. Stuffed Baati

Stuff with spiced mashed potatoes or paneer.

3. Bafla (Madhya Pradesh Style)

Boil baatis first, then bake with ghee.

4. Jaggery Churma

Replace sugar with organic jaggery for a healthier twist.

Storage Instructions

Daal: Refrigerate for 2 days.
Baati: Store in airtight container for 3–4 days.
Churma: Stays fresh for 1 week.

Reheat baati before serving for best taste.

Frequently Asked Questions

Can I make baati without oven?

Yes, you can cook in a gas tandoor or heavy-bottom pan.

Can I skip semolina?

Yes, but semolina makes baati crispier.

Is Daal Baati Churma healthy?

Yes, when consumed in moderation. It provides balanced nutrition.

Conclusion

Daal Baati Churma is not just a meal; it is a celebration of Rajasthani heritage. The bold flavors of spiced lentils, crispy wheat baati soaked in ghee, and sweet aromatic churma create an unforgettable culinary experience.

Whether you prepare it for a festive occasion or a special Sunday family lunch, this traditional