1. Ingredients You’ll Need to Make Authentic Daal Baati Churma:
🌿 For the Daal:
¼ cup Toor Dal (Pigeon Pea Lentils)
¼ cup Chana Dal (Bengal Gram)
2 tbsp Moong Dal (Split Green Gram)
1 tbsp Masoor Dal (Red Lentils)
2 tomatoes, finely chopped
1 onion, chopped
2 green chilies, slit
1 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
Salt to taste
2 tbsp ghee
🫓 For the Baati:
2 cups whole wheat flour
¼ cup semolina (sooji)
½ cup ghee (clarified butter)
Salt to taste
Water as required
🍯 For the Churma:
1 cup coarsely ground wheat flour
¼ cup ghee
½ cup powdered jaggery or sugar
A pinch of cardamom powder
Chopped nuts for garnish
These ingredients are the soul of Daal Baati Churma — simple yet bursting with traditional flavor.
2. Step-by-Step Recipe: How to Make Perfect Daal Baati Churma at Home
👩🍳 Step 1: Prepare the Daal
Rinse all lentils together and pressure cook with salt, turmeric, and enough water until soft.
In a pan, heat ghee, add cumin seeds, onions, and tomatoes.
Add chili powder, garam masala, and ginger-garlic paste.
Add the cooked dal and simmer for 10–15 minutes.
Garnish with coriander leaves and a spoonful of ghee.
🫓 Step 2: Prepare the Baati
Mix flour, semolina, ghee, and salt in a bowl.
Knead a stiff dough using water.
Shape into small round balls (baatis).
Bake in a preheated oven at 180°C for 20–25 minutes until golden brown, flipping halfway.
Once baked, dip each baati in melted ghee for that authentic Rajasthani touch.
🍯 Step 3: Prepare the Churma
Take leftover baked baatis or fresh dough balls and crumble them.
Roast in ghee until light brown.
Add jaggery or sugar, cardamom, and nuts. Mix well.
Your sweet and aromatic churma is ready!
Now, serve Daal Baati Churma together — pour hot daal over baati, drizzle ghee, and end with a spoonful of churma for a royal meal experience.
3. Tips & Tricks for Making Soft Baatis and Flavorful Daal:
Always use warm ghee while kneading the baati dough — it makes them softer.
For a smoky flavor, roast baatis over charcoal or in a tandoor for a few minutes after baking.
Add a small pinch of asafoetida (hing) to the daal for better digestion and authentic taste.
Use a mix of 3–4 lentils for daal to balance flavor and texture.
Don’t skip the ghee drizzle — it’s what gives Daal Baati Churma its rich, royal feel.
4. How to Make Churma – The Sweet Ending to a Royal Meal:
Churma is the third and most delightful part of Daal Baati Churma.
It balances the spicy daal and crisp baati with a rich, sweet finish.
To make churma, roast coarse wheat flour in ghee until it turns golden and aromatic. Once cooled, mix in powdered jaggery or sugar and a dash of cardamom. You can also add almonds, cashews, or raisins for extra richness.
Pro Tip: Serve churma warm with a few drops of melted ghee — it melts in your mouth and completes the royal trio perfectly.
5. Common Mistakes to Avoid While Making Daal Baati Churma:
❌ Overbaking the baatis: They’ll become too hard. Bake just until golden and firm.
❌ Skipping ghee: Ghee is essential for flavor — don’t compromise on it.
❌ Undercooked lentils: Make sure the daal is soft and well-cooked for a creamy texture.
❌ Using refined flour: Always use whole wheat flour for authentic taste.
❌ Adding sugar to hot churma: Let the mixture cool slightly before adding jaggery or sugar, or it might crystallize.