Dinner · 75 min · indian

Dal Baati Churma

This is the kind of Indian dinner you’ll make on repeat — whole wheat flour and semolina, 75 minutes, big payoff.

Ingredients

• 2.5 cups Whole wheat flour
• 1/2 cup Semolina
• 3/4 cup Moong dal
• 1/4 cup Toor dal
• 1 cup Ghee
• 1/2 cup Jaggery
• 1 tsp Cardamom
• 1 tsp Cumin seeds
• 1 tsp Turmeric

Steps

1. Knead the wheat flour and semolina with salt, a little ghee, and water into a stiff dough; shape into 8 round baatis.
2. Bake the baatis at 375°F for 30 to 35 minutes, turning once, until hard, golden, and hollow-sounding when tapped.
3. Simmer the dals with turmeric until completely soft, then temper with ghee, cumin, and dried chilies for a simple panchmel-style dal.
4. Crush 3 of the baked baatis coarse, toss with melted ghee, jaggery, and cardamom into the sweet, crumbly churma.
5. Crack open the remaining baatis and drown each in a spoonful of hot ghee — Rajasthani hospitality measures generosity in ghee.
6. Serve the trio together: baati for breaking, dal for pouring, churma for the sweet finish.
7. Leftovers keep 3 days; re-crisp baatis in a hot oven before serving again.

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