Dal Bati Churma is Rajasthani festive food, not weekday cooking. The batis are hard wheat rolls baked until they crack, then dunked in ghee. The dal is layered with whole spices. Together, they make a meal that’s deliberately slow and generous. Worth knowing before you start.
How to Make Dal Bati Churma – Lentil Soup
The dal
Cook chana dal and moong dal separately if possible. They have different cooking times, and moong goes to mush faster. Build the tadka in hot ghee with whole spices first, let them crackle, then add onion and tomato before the dal.
Baking the batis
The dough should be firm, not soft. Roll them into tight balls with no cracks on the surface. Bake at high heat until the outside is hard and the inside is cooked through, then submerge them immediately in warm ghee. 
Dal Bati Churma – Lentil Soup
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Omnivore, Vegetarian
Description
Hearty lentil soup with crispy baked wheat rolls. A festive Indian comfort food.
Ingredients
- 1 cups (237 ml) chana dal
- 1 cups (237 ml) split moong dal
- 1 cups (237 ml) onion chopped
- 1 cups (237 ml) tomato chopped
- 4 green chillies chopped
- 5 curry leaves
- 4 dry red chillies
- 2 bay leaves
- 4 cloves
- 2 cinnamon stick
- 1 tbsp crushed garlic
- 1 tbsp red chilli powder
- 1 tsp garam masala
- 1 tsp cumin seeds
- 1 tsp hing
- 1 tsp turmeric
- 3 tbsp ghee
- Salt
- 1 cups (237 ml) whole wheat flour
- 4 tbsp ghee
- Water for kneading
Instructions
- For dal
- Boil the chana dal and split green moong dal until cooked.
- Heat ghee in a pan.
- Add cumin seeds, bay leaves, cloves, cinnamon, garlic, dry red chillies, green chillies, and onions. Sauté until onions are translucent.
- Add tomatoes and all dry spices. Cook for 15 minutes.
- Add dal, salt, and water. Cook for 15 minutes.
- Garnish with coriander leaves.
- For Baati
- In a bowl, add flour, salt, ghee, and water. Mix well. Do not knead like chapatti flour.
- Preheat oven to 350°F (177°C).
- Bake in the oven for 30 minutes, or until brown.
Notes
- For a smoother dal, blend a portion of the cooked dal before adding it to the pan.
- To prevent the baati from becoming too hard, ensure the dough is slightly moist but not sticky.
- Churma (sweet crumb topping) can be made by crushing the baked baati and mixing it with ghee and sugar; add this step to your recipe for a complete dish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Oven-Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 20
- Cholesterol: 10
Frequently Asked Questions
What’s the difference between chana dal and split moong dal?
Chana dal is a split chickpea that holds its shape longer and gives body to the soup. Split moong dal cooks down faster and adds creaminess. Using both together gives you the best texture.
Why shouldn’t I knead the bati dough like regular chapatti dough?
Over-kneading develops gluten, which makes the bati chewy instead of crumbly. You want a rough, just-combined dough so the baked rolls have a crisp crust that absorbs the dal when you break them open.
Can I make the dal in a pressure cooker to save time?
Yes, cook the lentils in a pressure cooker for 3 to 4 whistles until soft, then prepare the tempering separately in a pan and combine. This cuts the overall cook time by about 15 minutes.
