Dal Bati Churma Recipe

Rinse and cook dal

Rinse 2 cups dal under cold water until the rinse runs clear. Drain. In a pressure cooker (or pot), add rinsed dal, 6 cups water, 1 tsp turmeric and 1 tsp salt. Cook until very soft and breaking down: in a pressure cooker 4–5 whistles on medium-low (about 20–25 minutes equivalent), or simmer in a covered pot for 40–50 minutes, skimming foam as needed. Mash lightly with a spoon to reach a creamy consistency and set aside.

Prepare tempering (tadka)

Heat 3 tbsp ghee in a deep skillet over medium heat. Add 1 tsp cumin seeds; when they sputter, add 0.25 tsp asafoetida, 1 cup finely chopped onion and sauté until translucent and lightly golden, about 6–8 minutes. Add 4 minced garlic cloves, 1 tbsp grated ginger and 2 slit green chilies; sauté 1–2 minutes until fragrant. Add 1 cup chopped tomato and cook until softened and oil separates, about 5 minutes. Stir in 1 tsp red chili powder and 1 tsp coriander powder and cook 30 seconds.

Combine and simmer dal

Pour the cooked dal into the skillet with the tempering (or transfer the tempering into the dal pot). Stir well to combine. Add additional water to adjust consistency if needed (about 0.5–1 cup). Simmer gently 5–10 minutes to marry flavors. Stir in 1 tsp dry mango powder (or a squeeze of lemon) and adjust salt to taste. Garnish with 0.25 cup chopped cilantro and a drizzle of ghee before serving.

Make dough

In a large bowl, combine 3 cups whole wheat flour, 0.25 cup semolina, 1 tsp salt and 0.5 tsp baking powder. Rub in 4 tbsp ghee until the mixture resembles coarse crumbs. Gradually add about 0.75 cup warm water and knead into a firm, smooth dough (like a slightly stiff chapati dough). Cover and let rest 20–30 minutes.

Shape batis

Preheat oven to 200°C (400°F) if baking. Divide dough into 10–12 equal portions (about golf-ball size). Roll each into a smooth ball, then slightly flatten and press a small indentation in the center of each. Brush or dip each ball lightly in melted ghee (about 0.5 cup total), ensuring an even coating.

Bake or cook batis

Oven method: Place batis on a metal tray and bake 25–30 minutes at 200°C, turning once halfway, until deep golden brown and cooked through. Traditional method: bake over charcoal or in a covered heavy skillet over low coals, rotating until evenly browned. If using a stovetop/oven combination, you can first roast on stovetop to char then finish in oven. When done, brush with additional warm ghee and let rest 5 minutes. Break open to verify the interior is cooked; batis should be crisp outside and firm inside.

Serve batis

Serve hot brushed with ghee. For eating, crack open each bati and spoon dal inside or serve alongside dal and churma.

Prepare bati crumbs

If you have leftover baked batis (6 units) or freshly baked ones cooled slightly, break them into coarse crumbs using a rolling pin or pulse briefly in a food processor to make coarse crumbs. If needed, mix in 0.5 cup coarse wheat flour to adjust texture.

Fry crumbs in ghee

Heat 4 tbsp ghee in a wide skillet over medium heat. Add the bati crumbs (and wheat flour if used) and roast, stirring constantly, until crumbs turn a deeper golden color and emit a nutty aroma, about 6–8 minutes. Be careful not to burn—lower heat if necessary.

Sweeten and finish

Turn off heat and immediately stir in 0.75 cup powdered sugar (or jaggery powder), 0.5 tsp cardamom powder and 0.25 cup chopped nuts if using. Mix thoroughly until the sugar melts slightly and binds the crumbs into moist granules. Taste and adjust sweetness. Let churma cool slightly; it will firm up as it cools.