Photograph of the finished Dal baati churma

India · Đậu hầm bánh mì nướng Rajasthan Dal baati

Dal baati churma

2 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Atta whole wheat flour Atta whole wheat flour 440 g
  • Photograph of Ghee Ghee 180 ml
  • Photograph of Toor dal pigeon peas Toor dal pigeon peas 200 g
  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 80 g
  • Photograph of Garam masala Garam masala 8 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 8 g
  • Photograph of Palm sugar Palm sugar 60 g
  • Photograph of Cumin seeds Cumin seeds 8 g
  • Photograph of Hing powder Hing powder 2 g
  • Photograph of Coriander Coriander 16 g

Method

  1. 1 Knead the atta flour with 20 ml of ghee and water; the dough should be firmer and drier than regular bread dough so that the baati crust cracks when baked.
  2. 2 Shape the dough into 4 round balls, press a dent in the center, then bake at 200 degrees for 35 minutes, turning once.
  3. 3 Simmer toor beans with chana dal for 30 minutes until tender, then mash them thoroughly.
  4. 4 Sauté cumin and hing with ghee, add Kashmiri chili powder, then pour into the pot of beans and season with salt.
  5. 5 Dip the hot baati into melted ghee, crush one piece with palm sugar to make churma, and serve as a side dish.

With an appliance

  • Air fryer 1 hr

    Alternatively, step 2: Bake the baati in an air fryer at 190 degrees for 22 minutes, turning it at the 12th minute. The crust will crack deeper than in a conventional oven due to the drier airflow.

  • Pressure cooker 1 hr 20 min

    Replace step 3: simmer both types of beans in a pressure cooker for 12 minutes at high pressure, then release the pressure naturally. The beans will be tender and cooked through without needing to skim off the foam.

Start cooking