Ingredients

• ¼ cup toor dal
• ¼ cup moong dal
• ¼ cup chana dal
• ¼ cup urad dal
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• Ghee for tempering
• Salt to taste

• 2 cups whole wheat flour
• ½ cup semolina (sooji)
• ½ cup ghee
• ½ tsp ajwain
• Salt to taste
• Water, as required

• 2 crushed baatis
• ½ cup powdered jaggery or sugar
• ¼ cup ghee
• ¼ tsp cardamom powder
• Chopped nuts (optional)

Instructions

1. Prepare the Dals: Wash and soak all dals together for 30 minutes to ensure even cooking.
2. Cook the Dal: Pressure cook soaked dals with turmeric, salt, and water until soft and mushy.
3. Prepare Dal Tadka: Heat ghee, sauté onions, ginger-garlic, tomatoes, and spices. Add cooked dal and simmer.
4. Prepare Baati Dough: Mix wheat flour, semolina, ajwain, salt, and ghee. Add water gradually to form stiff dough.
5. Shape & Bake Baati: Shape dough into balls and bake in oven or cook on tawa until golden and hard.
6. Soak Baati in Ghee: Break hot baatis slightly and dip generously in melted ghee.
7. Prepare Churma: Crush baatis, mix with ghee, jaggery, cardamom, and nuts until crumbly.
8. Serve the Platter: Serve hot dal with ghee-soaked baati and churma on the side.

Why You’ll Love This Recipe

• Complete traditional Rajasthani meal
• Perfect balance of spicy and sweet
• Hearty and filling
• Ideal for festive occasions
• Authentic desert-style flavours

Common Mistakes

• Using soft dough for baati
• Skipping semolina
• Overcooking dal till watery
• Adding sugar instead of jaggery

Variations

Bafla: Boil baati before baking.
Dry Dal: Reduce water for thicker dal.
Nuts Churma: Add almonds and cashews.

Personal Note

Dal baati churma always reminds me of festive thalis and family gatherings. The aroma of ghee and freshly baked baatis makes the effort completely worth it. It’s a meal that truly celebrates tradition.