dalbaatichurma

Dal baati churma is a traditional dish from the Indian state of Rajasthan. It consists of three components served together: dal, a spiced lentil curry; baati, baked or hard-crusted wheat bread balls; and churma, a sweet crumb made from the broken pieces of baati mixed with ghee and sugar or jaggery.

Baati is prepared from whole-wheat flour with salt and ghee or oil, formed into firm balls, and cooked in a hot oven or over charcoal until the exterior is crisp. It is typically served hot and may be brushed with ghee before eating. Dal is usually made by boiling a mix of lentils such as toor, moong, and chana with onions, tomatoes, garlic, and a blend of spices like cumin, coriander, turmeric, and red chili, then simmered to a flavorful consistency. Churma is produced by crushing the baked baatis into coarse crumbs and mixing them with ghee and jaggery or sugar; nuts and cardamom are sometimes added.

In Rajasthan, dal baati churma is a staple for festive meals and special occasions, though it is also enjoyed as a hearty dish in everyday cooking. It is emblematic of desert cuisine, reflecting generous use of ghee and robust spice flavors, and is commonly accompanied by yogurt or raita to balance richness.

Regional variations exist, including the use of bajra or millet flours for the baati and differences in spice blends. Modern preparations may employ shortcuts for baati or dal, and churma can vary between jaggery- and sugar-based versions, with additions like dried fruits.