Dal Baati Churma – Mother’s Special Recipe

Presented by Chef Avtar Singh Rana

Ingredients for making the Dal

For Dal

• ¼ cup chana dal
• ¼ cup toor dal
• ¼ cup moong dal
• 2 tbsp urad dal
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp ghee
• Fresh coriander leaves

For Baati

• 3 cups whole wheat flour
• ½ cup semolina (sooji)
• ½ cup ghee
• 1 tsp carom seeds (ajwain)
• Salt to taste
• Water as required
• Extra melted ghee for soaking

For Churma

• 4 baked baatis
• ½ cup powdered jaggery or sugar
• ¼ cup ghee
• 2 tbsp almonds, chopped
• 2 tbsp cashews, chopped
• 1 tsp cardamom powder

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Method

Dal

1. Wash and soak all lentils for 30 minutes.
2. Pressure cook with turmeric and water until soft.
3. Heat ghee, add cumin seeds, onion, and ginger-garlic paste.
4. Sauté until golden.
5. Add tomatoes, chili powder, coriander powder, and salt.
6. Mix cooked dal into the masala and simmer for 15–20 minutes.
7. Finish with fresh coriander and a spoon of ghee.

Baati

1. Mix flour, semolina, ajwain, salt, and ghee.
2. Add water gradually and knead into a firm dough.
3. Shape into medium-sized balls.
4. Bake at 375°F (190°C) for 30–35 minutes until golden brown.
5. Dip hot baatis generously in melted ghee.

Churma

1. Crush baked baatis coarsely.
2. Roast in ghee for 3–4 minutes.
3. Add jaggery/sugar, cardamom, and nuts.
4. Mix well and serve warm.

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Royal Presentation by Chef Avtar Singh Rana

Serve hot Dal Baati Churma in a traditional brass or copper thali with:

• Smoked Panchmel Dal
• Ghee-soaked Baati
• Sweet Churma
• Garlic Chutney
• Green Chili Pickle
• Sliced Onion
• Fresh Buttermilk

Chef’s Note

“Dal Baati Churma is not merely a dish; it is Rajasthan’s culinary soul. Every serving carries the warmth of a mother’s kitchen and the grandeur of royal heritage.”

Chef Avtar Singh Rana
Royal Heritage • Authentic Flavours • Timeless Culinary Art