Daal Baati Churma

Daal Baati Churma is a traditional Rajasthani dish that combines the wholesome goodness of lentils, baked wheat balls, and a sweet, crumbly dessert. This healthy version maintains authentic flavors while being nutritious and satisfying.

Ingredients

• Toor dal (split pigeon peas) - 100 grams
• Whole wheat flour - 150 grams
• Ghee (clarified butter) - 2 tablespoons
• Baking soda - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Salt - to taste
• Jaggery (grated) - 1 tablespoon
• Almonds (chopped) - 15 grams
• Water - 1.5 liters
• Coriander leaves (for garnish) - a handful

Steps

1. Rinse the toor dal under running water and soak it in water for 30 minutes.
2. In a pressure cooker, add the soaked dal, 3 cups of water, turmeric powder, and salt. Cook for 3-4 whistles or until the dal is soft.
3. In a mixing bowl, combine whole wheat flour, baking soda, 1 tablespoon of ghee, and salt. Mix well and knead into a firm dough using water as needed.
4. Divide the dough into 6 equal portions and shape them into round balls (baati).
5. Preheat the oven to 200°C (400°F) and place the baatis on a baking tray. Bake for 25-30 minutes until they are golden brown, turning them halfway through.
6. In a pan, heat 1 tablespoon of ghee and add cumin seeds. Once they crackle, add the cooked dal, red chili powder, and adjust salt. Simmer for 5-10 minutes.
7. For the churma, in a separate pan, heat the remaining ghee, add the baked baatis, and crumble them. Mix in the grated jaggery and chopped almonds, and stir until well combined.
8. Serve the hot dal with baati and churma, garnished with coriander leaves.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 90 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 15 mg
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 1.5 L

Health Benefits

• High in protein from lentils, supporting muscle health.
• Rich in fiber, promoting healthy digestion.

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