Dal Baati Churma

Method

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1. Mix the flour, semolina, ajwain and salt for the baati and rub in the 80 g of melted ghee. Add the water a little at a time to make a stiff dough. Cover the dough and rest for 30 minutes.

   Mark done Start 30 min timer

2. Cover the lentils with cold water and soak for 30 minutes. Drain.

   Mark done Start 30 min timer

3. Heat the oven to 200°C / 400°F. Shape the dough into 12 balls, flatten them slightly and press a dent in the top of each. Set on a tray and bake for 35 to 40 minutes, turning once, until golden brown and cracked.

   Mark done Start 35 min timer

4. Meanwhile, simmer the lentils with the water, turmeric and salt for 40 minutes, until soft. Whisk lightly.

   Mark done Start 40 min timer

5. Heat the 2 tablespoons of ghee for the dal in a pan and add the cumin, mustard seeds, chillies and asafoetida. When they sizzle add the onion and cook for 6 minutes, then the garlic, tomatoes, chilli powder and garam masala and cook for 8 minutes. Stir into the dal and simmer for 5 minutes. Add the coriander.

   Mark done Start 6 min timer

6. Brush the hot baatis with the remaining ghee.

   Mark done

7. For the churma, pulse 4 baatis to coarse crumbs and mix with the 40 g of ghee, jaggery, cardamom and nuts.

   Mark done

8. Serve the baatis broken open, with the dal poured over and the churma on the side.

   Mark done

Chef’s Tips

• Make the dough stiff. A soft dough makes flat, soggy baati.
• Turn the baatis halfway through. They then brown evenly.
• Crush the churma while the baati are still warm. It mixes with the ghee easily.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Extra melted ghee
• Garlic chutney
• Buttermilk

Storage & Reheating

Keep baatis in an airtight tin up to 5 days. Keep the dal in the fridge up to 4 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.