If there’s one dish that truly captures the soul of Rajasthani cuisine, it has to be the iconic Dal Baati Churma.
This beloved traditional thali isn’t just a meal – it’s a celebration of flavors, textures, and age-old culinary heritage. Imagine breaking into a golden-brown, crispy baati, generously soaked in pure ghee, and pairing it with a comforting bowl of warm, mixed lentil dal. Alongside that, the spicy and tangy aloo sabzi brings a punch of flavor, the bold garlic chutney awakens your taste buds, and the sautéed green chilies or mirchi ke tapore add just the right amount of heat. And finally, a sweet, nutty churma balances it all out with a touch of indulgence.
This combination is especially heartwarming during the monsoon season – when the air is cool, and you crave something rich, comforting, and soulful. It’s a dish that brings families together, fills your kitchen with inviting aromas, and leaves you with a satisfied smile after every bite.
Popularity
This thali has deep roots in Rajasthani history and culture. Traditionally eaten by warriors and desert dwellers, baatis were convenient, long-lasting, and didn’t require much water — making them perfect for the dry regions of Rajasthan. Over time, the dish became a celebratory favorite, now enjoyed across India.
About the Recipe
Dal Baati Churma is one of the most iconic and beloved meals of Rajasthani cuisine — a royal trio that brings together taste, nutrition, and tradition in every bite. This wholesome platter is composed of three distinct yet perfectly complementary components:
- Baati – These are firm, round wheat dumplings that are traditionally baked over firewood or in a clay oven. Slightly crispy on the outside and soft within, the baatis are generously soaked in ghee just before serving, making them rich, satisfying, and aromatic.
- Dal – The comforting heart of this thali. A hearty mix of protein-rich lentils such as chana dal, toor dal, urad dal, moong dal, and masoor dal is pressure-cooked and tempered with ghee, spices, and herbs. This makes for a flavorful, nourishing curry that balances the dry texture of baati beautifully.
- Churma – A sweet, grainy mixture made by crushing the baked baatis and blending them with melted ghee, sugar or jaggery, and sometimes dry fruits. It adds a dessert-like finish to the meal, enhancing both texture and taste.
When served together, Dal Baati Churma becomes a complete meal — rich in proteins, carbohydrates, fiber, and fats — offering a perfect balance of savory, spicy, and sweet flavors. Traditionally, it’s enjoyed in generous portions during weddings, religious festivals like Teej and Gangaur, and celebratory Sunday family lunches. Today, it continues to be a source of pride and nostalgia for Rajasthani families, and a must-try for anyone looking to explore India’s regional food heritage.
Why It’s Perfect for Monsoon
During monsoons, we crave comforting, warming, and rich meals — and Dal Baati Churma checks all the boxes:
- Ghee-laden baatis keep you full and energized.
- Hot dal spiced with Indian masalas gives warmth.
- The garlic chutney and green chili tapore add just the right heat to counter rainy day chills.
- Sweet churma balances the spice — making the entire thali comforting and satisfying.
Ingredients
Here’s what makes this thali special:
- Wheat flour – for baati and churma; provides the base and structure.
- Ghee – flavor, richness, and softness to baati/churma.
- Chana, toor, urad, moong, masoor dal – combined for a balanced, protein-rich dal.
- Garlic – for bold chutney that elevates the taste.
- Green chilies, mustard, cumin – tempering and spice in chutney and tapore.
- Boiled potatoes – used for a spicy aloo sabzi that complements the thali.
Serving Suggestions
- Serve baatis hot, crushed open and drenched in ghee.
- Pour panchmel dal over them or enjoy on the side.
- Add spicy aloo sabzi, garlic chutney, and mirchi ke tapore on the plate.
- End the meal with a scoop of sweet churma.
Variations You Can Try
- Stuffed Baati – with sattu, peas, or paneer masala.
- Fried Baati – deep-fried instead of baked for a crispier texture.
- Masala Dal – add more whole spices for a richer dal.
- Gur Churma – replace sugar with jaggery for an earthy sweet ending.
Make-Ahead & Storage Tips
- You can bake baatis in advance and store them in an airtight container for 2–3 days.
- Dal stays fresh in the fridge for 2 days – just reheat with a little water.
- Churma can be stored for up to a week at room temperature in a sealed jar.
- Garlic chutney stays fresh for 3–4 days in the fridge.
Dal Baati Churma isn’t just a recipe – it’s tradition served on a plate. Perfect for monsoon cravings, family meals, or festive gatherings, this Rajasthani thali is warm, filling, and full of love. Whether you make it from scratch or try one part at a time, it’s a meal worth savoring.
Ready to try this royal comfort food? Check out the full step-by-step recipe on my YouTube channel – link in bio!
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Dal Baati Churma
- Total Time: 0 hours
Description
Dal Baati Churma is a famous Rajasthani meal that’s full of flavour and tradition. Served with spicy masala aloo, lehsun ki chutney, and mirchi ke tapore, this thali is perfect for special days or when you’re craving something desi and comforting. Every bite is packed with ghee, spice, and love!
Ingredients
Dal
- ¼ cup chana dal (चना दाल)
- ¼ cup masoor dal (मसूर दाल)
- ¼ cup toor dal (तुअर दाल)
- ¼ cup green moong dal (हरी मूंग दाल)
- ¼ cup black urad dal (उड़द दाल)
- Water as required (for soaking)
- ½ tsp salt or to taste (नमक)
- 1/4 tsp turmeric powder (हल्दी पाउडर)
- ½ tbsp ghee (घी)
- Water as required | पानी
Tempering:
- 3 tbsp ghee ( घी)
- 2–3 red chillies (लाल मिर्च)
- 1 tsp cumin seeds (जीरा)
- 7–8 garlic cloves, chopped (लहसुन)
- 2 green chillies, chopped (हरी मिर्च)
- 1 inch ginger, chopped (अदरक)
- ½ tsp asafoetida (हींग)
- 1 onion, chopped (प्याज़)
- 1 tomato, chopped (टमाटर)
- ½ tsp turmeric powder (हल्दी पाउडर)
- 2 tsps kashmiri red chilli powder, (कश्मीरी लाल मिर्च पाउडर)
- 1 tbsp coriander powder (धनिया पाउडर)
- Salt to taste ( नमक)
- Hot water as required
- For garnish fresh coriander, chopped (हरा धनिया)
Aloo Masala
- 5–6 potatoes, boiled (उबले हुए आलू)
- 2–3 tbsp oil (तेल)
- 1 tsp cumin seeds (जीरा)
- 2 pinch asafoetida (हींग)
- 1 tbsp ginger, grated (अदरक)
- 3–4 green chillies, chopped (हरी मिर्च)
- 1 tsp fennel seeds, crushed (सौंफ)
- 1 tsp coriander seeds, crushed (धनिया के बीज)
- ½ tsp black salt (काला नमक)
- 2 tsp Kashmiri red chilli powder (कश्मीरी लाल मिर्च पाउडर)
- 1 tsp coriander powder (धनिया पाउडर)
- 1 tsp amchur powder (अमचूर पाउडर)
½ tsp turmeric powder (हल्दी पाउडर) - ½ tsp cumin powder (जीरा पाउडर)
- 1 tsp salt (नमक)
- ⅓ cup green peas (हरी मटर)
- ½ tsp garam masala (गरम मसाला)
- ½ lemon juice
- Chopped coriander (हरा धनिया)
- 1 tbsp ghee (घी)
Baati
- 4 cups wheat flour (गेहूं का आटा)
- ½ cup semolina (रवा / सूजी)
- ½ tsp baking soda (बेकिंग सोडा)
- 1 tsp carom seeds (crushed) (अजवाइन)
- Salt to taste (नमक स्वादानुसार)
- 4–5 tbsp ghee (for dough)
- 1.5 cups water (पानी)
- Ghee as required
- Melted ghee for dipping
Churma
- 3–4 baati (बाटी)
- 1 tbsp ghee (घी)
- 1 tbsp almonds, chopped (बादाम)
- 1 tbsp cashew, chopped (काजू)
- ½ tsp cardamom powder (इलायची पाउडर)
- 3 tbsp powdered sugar / boora (पीसी हुई चीनी / बूरा)
Lehsun Chutney
- 10–12 Kashmiri red chillies, soaked (कश्मीरी लाल मिर्च, भिगोई हुई)
- 20–25 garlic cloves, coarsely ground (लहसुन की कलियाँ, दरदरी पिसी हुई)
- 4 tbsp oil or ghee (तेल या घी)
- 1 tsp cumin seeds (जीरा)
- 1 tsp salt or to taste (नमक)
- ½ lemon juice (नींबू का रस)
Mirchi ke Tapore
- 1 tbsp oil (तेल)
- ¼ tsp hing (हींग)
- 1 tsp cumin seeds (जीरा)
- ¼ tsp mustard seeds (राई)
- 1 tsp fennel seeds, crushed (सौंफ)
- 100 grams green chilli, chopped (हरी मिर्च)
- ½ tsp nigella seeds (कलौंजी)
- ½ tsp red chilli powder (लाल मिर्च पाउडर)
- 1 tbsp coriander powder (धनिया पाउडर)
- ½ tsp cumin powder (जीरा पाउडर)
- ¼ tsp black salt (काला नमक)
- 1 tsp salt (नमक)
- ½ tsp garam masala (गरम मसाला)
- 1 tbsp dry mango powder (अमचूर पाउडर)
Instructions
Dal
- Wash and soak all five dals for 30 minutes: chana, masoor, toor, green moong, and urad dal.
- Pressure cook with turmeric, salt, and water for 3 whistles until soft.
- Mash lightly for texture.
Tempering:
- Heat ghee in a pan. Add red chillies, cumin, garlic, green chillies and ginger. and sauté for a minute.
- Add hing, chopped onions and cook until golden.
- Add chopped tomatoes, mix in turmeric powder, red chilli powder, coriander powder, salt and hot water. Cook until soft.
- Add boiled dal and mix well
- Let it simmer for 5–7 minutes.
- Adjust the consistency of the dal with water.
- Finish with chopped coriander and a final spoon of ghee.
Aloo Masala
- Heat oil in a kadhai. Add cumin, hing, chopped green chillies, grated ginger and sauté for a minute.
- Add ground fennel and coriander powder along with black, Kashmiri red chilli powder, coriander powder, amchur, turmeric, cumin powder, and salt. Mix well
- Toss in green peas and boiled and chunked potatoes along with peas.
- Sauté for 5–7 minutes until masala coats the aloo.
- Finish with garam masala, lemon, fresh coriander and a spoon of ghee.
- It is ready to serve.
Baati
- In a mixing bowl, combine wheat flour, semolina, ajwain, salt, and baking soda.
- Add warm ghee and rub with fingers until crumbly.
- Add water gradually and knead into a tight dough. Cover and rest for 15–20 minutes.
- Divide into medium balls, make a plus sign with the back of the spoon in center.
- Bake in a preheated oven at 180°C for 30–35 minutes, flipping halfway and apply little ghee in between on each side.
- Or use appam pan, applying little ghee in each mould… place and fry on low heat for 22-25 minutes
- Once golden, dip each baati in melted ghee.
Churma
- Crumble 3-4 baked baatis with your hands.
- Coarsely grind
- Heat ghee in a pan, add baati mixture.
- On low heat, combine well.
- Add chopped almonds, cashews, cardamom powder and powdered sugar (or boora)
Combine everything well and serve warm or at room temperature.
Lehsun ki Chutney
- In a blender add soak Kashmiri red chillies with little remaining water.
- Coarsely grind garlic and male a thick paste.
- Heat oil or ghee, add cumin seeds, and then the garlic paste
- Saute garlic for a few seconds till the raw smell goes away
- Add chilli-garlic paste with some salt.
- Cook on medium heat for 5–6 minutes.
- Add lemon juice. Fry on low flame for 8-10 minutes until oil separates. Garlic chutney is ready.
Mirchi ke Tapore
- Chop green chillies into thick pieces. Deseed if preferred.
- Heat oil in a pan. Add hing, cumin, and mustard seeds. Let them crackle.
- Add ground saunf and coriander powder. Sauté for 2–3 minutes.
- Add chopped green chillies. Mix until well combined.
- Add kalonji, red chilli powder, coriander powder, cumin powder, amchur, black salt, salt and garam masala.
- Mix till all masala is coated and cook for 3-4 minutes on low heat. Mirchi Tapore is ready.
Serving Suggestion:
- Plate hot baati with ghee, ladle dal generously, place a side of churma, masala aloo, a spoon of lehsun chutney, and mirchi ke tapore. A true Rajasthani feast!
Notes
Dal
- Use equal parts of chana, toor, masoor, green moong, and urad dal.
- Soak dals for at least 30 minutes. For a quick soak, use hot water for 15 minutes.
- Lightly mash the cooked dal to maintain a rustic texture.
- Add hing and onions only after whole spices release aroma.
- Sauté onions until golden brown for maximum flavor.
- If the dal thickens, adjust with hot water (avoid cold water).
- Add a spoon of ghee just before serving for a rich finish.
- Aloo Masala Tips
- Boil and cool the potatoes before chopping to avoid stickiness.
- Replace half the oil with ghee for better taste.
- Mix all dry spices before adding to the pan to prevent burning.
- Use fresh or frozen green peas (thaw if using frozen).
- Stir gently to avoid breaking the potatoes.
- Add lemon juice at the end to brighten the flavors.
Baati
- Knead a tight and firm dough (not soft like roti dough).
- Use warm ghee while kneading for flaky texture.
- Rest dough for 15–20 minutes before shaping.
- Make a small cross mark on each baati to help cook evenly.
- Flip halfway while baking and brush with ghee for golden color.
- Start checking after 30 minutes (baking time varies by oven).
- If using an appam pan, cook on low flame patiently for a crisp crust.
Churma
- Coarse grind the baked baatis in a mixer (don’t over-grind).
- Roast the mixture on low flame till golden and aromatic.
- Adjust sweetness as per your taste with powdered sugar or jaggery.
- Add chopped dry fruits and cardamom powder for extra flavor.
- Mix ghee at the end for a rich and moist texture.
- Store in an airtight container for up to a week.
Garlic Chutney
- Use Kashmiri red chilies for bright color and balanced spice.
- Soak chilies for 15–20 minutes before grinding for a smooth paste.
- Add raw garlic for a strong flavor or roast lightly for a milder taste.
- Adjust water carefully while grinding — keep it thick.
- Temper with oil and mustard seeds for added flavor.
- Can be stored in the fridge for 4–5 days.
Mirchi ke Tapore
- Use thick green chilies (bhavnagari or less spicy variety).
- Slit or chop them depending on your preference.
- Sauté spices first before adding chilies to avoid bitterness.
- Cook just until tender — keep a slight crunch.
- Add lemon juice or amchur for tanginess.
- Best enjoyed fresh but can be kept for a day or two refrigerated.
- Prep Time: 25-30 minutes
- Cook Time: 90 minutes
- Category: Rajasthani
- Cuisine: Rajasthani
