Dal Bati Churma – The Royal Culinary Heritage of Rajasthan

When you think of Rajasthani cuisine, one iconic dish that instantly comes to mind is Dal Bati Churma. Rich, rustic, and deeply satisfying, this traditional delicacy is not just food—it’s an experience that tells the tale of Rajasthan’s valor, culture, and hospitality.

A Glimpse into Rajasthan’s Culinary Soul

Rajasthan, the land of deserts and palaces, has a cuisine shaped by its arid climate and warrior traditions. With limited water and fresh produce, the locals developed ingenious cooking methods, focusing on long shelf life, bold flavors, and hearty meals. Dal Bati Churma perfectly embodies this ingenuity and has become a symbol of Rajasthani pride.

Dal Bati Churma is a classic Rajasthani dish that brings together spicy lentils, crisp wheat balls soaked in ghee, and a sweet, nutty churma. Here’s how you can make this iconic trio at home.

Ingredients

For Dal (Mixed Lentils):

• ½ cup tuvar dal (pigeon pea lentils)
• ¼ cup chana dal (Bengal gram)
• ¼ cup moong dal (yellow split gram)
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 1 tsp ginger-garlic paste
• 2–3 dry red chilies
• 1 tsp cumin seeds
• 1 pinch asafoetida (hing)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 2–3 tbsp ghee

For Bati:

• 2 cups whole wheat flour
• ¼ cup semolina (sooji)
• ½ tsp carom seeds (ajwain)
• Salt to taste
• ¼ cup ghee (for dough)
• Warm water (as needed)
• More ghee, for dipping

For Churma:

• 1 cup whole wheat flour
• 2 tbsp semolina
• ¼ cup ghee (for dough)
• ½ cup powdered jaggery or sugar
• ½ tsp cardamom powder
• 2 tbsp chopped dry fruits (cashews, almonds, raisins)

Instructions

Step 1: Prepare the Dal

1. Wash all three dals and pressure cook with 4 cups of water, a pinch of turmeric, and salt until soft (about 3–4 whistles).
2. Heat ghee in a pan. Add cumin seeds, asafoetida, and red chilies. Let them crackle.
3. Add onions and sauté until golden.
4. Add ginger-garlic paste, then tomatoes. Cook until soft.
5. Mix in turmeric, red chili powder, and garam masala.
6. Pour the cooked dal into this tempering. Simmer for 10–12 minutes. Adjust consistency and seasoning.

Step 2: Make the Bati

1. Mix flour, semolina, ajwain, salt, and ghee. Rub with fingers until crumbly.
2. Add warm water gradually to make a stiff dough.
3. Divide into lemon-sized balls. Flatten slightly.
4. Preheat oven to 180°C (350°F). Bake for 25–30 minutes or until golden, turning once halfway.
   1. Traditional method: Cook over charcoal or wood fire for an authentic flavor.
5. Dip hot batis in melted ghee. Keep aside.

Step 3: Prepare Churma

1. Mix wheat flour, semolina, and ghee. Make a stiff dough using little water.
2. Shape into small muthiyas (fist-shaped dumplings).
3. Bake or deep-fry until golden and cooked through.
4. Cool, then crush into a coarse powder using a grinder or mortar and pestle.
5. Mix in jaggery/sugar, cardamom, and dry fruits. Add a little ghee if needed for richness.

3. Serving Dal Bati Churma

1. Place 2–3 batis on a plate, slightly crush them.
2. Pour hot dal generously over them.
3. Drizzle with ghee.
4. Serve churma on the side.
5. Optionally, add garlic chutney, onion salad, and buttermilk for a complete thali.

Tips & Variations

• You can stuff batis with spiced potatoes or paneer for a modern twist.
• For a healthier version, air-fry the batis instead of deep-frying.
• Churma can be shaped into laddoos for festive occasions.

A Must-Try Rajasthani Delight

Whether you’re visiting Rajasthan or trying to recreate its magic at home, Dal Bati Churma is a must-try. It’s not just a meal—it’s a window into Rajasthan’s royal past, resilient spirit, and cultural richness.

So, roll up your sleeves, pour that ghee, and dive into a thali that’s as satisfying as it is soulful.