Thursday, 4 February 2016


Dal Bati and Churma is an extremely popular Rajasthani delicacy. If you visit any Rajasthani home they are bound to feed it to you. 

It is a combination of 3 components. Panchamel dal made from a mixture of 5 different lentils / pulses, Bati made from wheat flour and Churma, a sweeter version made from the batis which is made with the crushed bati's mixed along with jaggery served as a dessert. 

Rajasthan has extreme temperatures of heat and cold, probably thats why they use a lot of ghee / clarified butter in their diet to endure and battle the climate extremes. But that's my guess anyway.

As a  kid my friend Shweta's grandmother used to stay on the same floor of my building. When ever she would come visiting her granny, there were many occasions when we used to lunch together at her place. So delicacies like dal bati churma, gatte ki sabzi  are etched deep in memory associated with those fun times spend together. 

So here is Dal Bati Churma .. close to my heart, my childhood favourite.... Gatte ki Sabzi will follow soon ... 




Chana dal / split Bengal gram
¼ cup
Moong dal with skin / split green cgam
¼ cup
Whole Moong beans / whole green gram
¼ cup
Tur dal / split pigeon pea
¼ cup
Urad dal / split black gram
2 tbsp
Jeera / cumin seeds
1 tsp
Green chillies slit
2 – 3 nos
Bay leaf
2 nos
Lavang / Cloves
2 – 3 nos
Tomato chopped
1 no large
Ghee / clarified butter
2 – 3 tbsp
Haldi  / turmeric pdr
½ tsp
Heeng / asafetida
½ tsp
Red chilli pdr
1 tsp
Dhania pdr / coriander pdr
1 tsp
Garam masala pdr
½ tsp
Amchoor pdr / dry mango pdr
½ - ¾ tsp
Coriander leaves
For garnish

Wheat flour
1 cup
Rawa / semolina
¼ cup
Besan / chickpea flour
2 tbsp
Ghee / clarified butter
3 – 4 tbsp

Prepared bati’s
4 - 5 nos
Grated jaggery or powdered sugar
2 – 3 tbsp



1.       Mix all the dals together. Wash them well and soak them in water for 2 – 3 hours.

2.       Now drain out the water and add fresh water. Pressure cook the dals till tender. Mash a little.

3.       Heat ghee, add in the cloves, bay leaf, jeera, heeng and green chillies.

4.       Stir them for a few seconds and add in the chop tomato.

5.       Saute till the tomato gets a little soft.

6.       Mix together all the dry masalas and add them to the pan.

7.       Stir the masalas a little till they start giving off nice flavour.

8.       Now add in the cooked and mashed dal.

9.       Mix, add in 1 cup water and season with salt.

Bring to a boil. If the dal is too thick add in a little more water and boil.


10.   Mix together the wheat flour, rawa, besan, salt and ghee.

11.   Rub the ghee in till it forms a bread crumb like consistency and clamps together when pressed in your hand.

12.   Add water little at a time and knead to a hard dough.

13.   Allow the dough to rest for 30 min.

14.   Divide into equal portions. Size a little smaller than a lime.

15.   Roll each portion into a ball in your palms, press a little in the centre with your thumb.

16.   Heat a large pot half filled with water.

17.   When the water boils, drop in the prepared batis.

18.   Stir them around so that they do not stick at the bottom and cook them on a high heat for 15 – 20 min.

19.   Remove them with a slotted spoon and allow to drain.

20.   Preheat your oven at 200˚ C.

21.   Grease your baking tray with ghee. Arrange the batis on it and drizzle a little ghee over them.

22.   Bake them at 200˚ C for 15 – 20 min.

23.   Turn them over after 10 min and make sure both the sides turn a golden brown.

24.   You can omit the steps where the batis are dropped in boiling water and bake them directly in the oven.

25.   But you will have to reduce the temperature a little and cook them for longer for the batis to be cooked inside.


26.   Pound or lightly break a few of the Batis and coarse crush them in a mixer jar.

27.   Mix the jaggery or sugar into it.

28.   You can increase or reduce the amount of sweetness as per taste.


29.   In a bowl, break few of the Bati’s into pieces.

30.   Liberally drizzle ghee over them.

31.   Pour the hot bubbling Panchmel dal and serve along with the Churma.

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