Entree: India – Rajasthan – दाल बाटी चूरमा ➤ Dāl Bāṭī Chūrma (Spiced split lentils served with hard baked wheat dumplings and sweet crumbled wheat, a traditional Rajasthani meal)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 50 min

Total 1 hr 30 min

Ingredients

- 1 cup (200 g) toor dal (split pigeon peas)
- 3 cups (720 ml) water for cooking dal
- 1/2 tsp (2.5 g) turmeric
- Salt to taste
- 3 tbsp (45 ml) ghee, divided (for dal and baati)
- 1 tsp (2 g) cumin seeds
- 1/4 tsp (1 g) asafoetida (hing)
- 2 dried red chilies, broken
- 1 tbsp (15 g) grated ginger
- 2 tbsp (30 g) finely chopped onion (optional)
- 1/2 tsp (2 g) red chili powder or to taste
- 1/2 tsp (1 g) garam masala
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Juice of 1/2 lemon (optional)
Baati
- 2 cups (240 g) whole wheat flour (atta)
- 1/2 tsp (3 g) salt
- 1/3 cup (75 g) ghee (for dough and rubbing)
- 3/4 cup (180 ml) cold water, adjust to form a firm dough
- Additional melted ghee for dipping, about 1/4 cup (60 ml)
Churma
- Crumbled baatis (from the baati portion)
- 1/2 cup (100 g) powdered jaggery or granulated sugar, adjust for sweetness
- 2 tbsp (30 g) ghee, warm, for mixing
- 1/4 tsp (1 g) cardamom powder (optional)

Instructions

1. Rinse 1 cup (200 g) toor dal under cold water until water runs clear. Combine dal, 3 cups (720 ml) water, 1/2 tsp (2.5 g) turmeric, and a pinch of salt in a saucepan or pressure cooker. Cook until dal is very soft and breaking apart (about 20–25 minutes simmering or 3–4 whistles in a pressure cooker). Mash lightly and keep warm.
2. While dal cooks, make the baati dough: in a bowl mix 2 cups (240 g) whole wheat flour and 1/2 tsp (3 g) salt. Rub in 1/3 cup (75 g) ghee until mixture resembles coarse crumbs. Add cold water, a little at a time, and knead into a firm, smooth dough. Rest 15 minutes.
3. Preheat oven to 400°F (200°C). Divide dough into 8 equal portions and roll each into a smooth ball about 2.5–3 inches (6–7.5 cm) across. Place on a baking tray and press slightly. Bake 25–30 minutes, turning once after 15 minutes, until the baatis are dark golden and sound hollow when tapped. Alternatively, roast over a charcoal grill or open flame until cooked through and charred in spots.
4. Remove baatis and immediately dip or brush each with melted ghee, making sure edges are well coated. Reserve 2–3 baatis to crumble for churma; set aside the rest for serving.
5. Prepare the tempering (tadka) for the dal: heat 3 tbsp (45 ml) ghee in a small pan over medium heat. Add 1 tsp (2 g) cumin seeds and 1/4 tsp (1 g) asafoetida; when seeds sputter, add broken dried red chilies, 1 tbsp (15 g) grated ginger, and 2 tbsp (30 g) chopped onion if using. Sauté 1–2 minutes until fragrant. Add 1/2 tsp (2 g) red chili powder and 1/2 tsp (1 g) garam masala, stir briefly.
6. Pour the hot tempering into the cooked dal, stir well, and simmer gently 3–5 minutes to marry flavors. Adjust salt and add juice of 1/2 lemon if desired. Garnish with 2 tbsp (30 ml) chopped cilantro.
7. Make churma: crumble the reserved baatis to coarse crumbs (use a mortar and pestle or pulse briefly in a food processor). In a bowl combine crumbled baati, 1/2 cup (100 g) powdered jaggery or sugar, 2 tbsp (30 g) warm ghee, and 1/4 tsp (1 g) cardamom powder. Mix until moist and slightly coarse — adjust ghee or sweetener to taste.
8. To serve, place warm baatis on a plate, pour additional ghee over them if liked, serve a generous ladle of dal alongside, and a portion of churma as the sweet element. Garnish dal with cilantro and offer lemon wedges.