Rajasthani cuisine
Dal Baati Churma
The iconic Rajasthani feast — hard wheat balls baked over coal, served with five-lentil dal and sweet churma. Cold-press mustard oil is used in the dal tempering for an authentic desert flavour.
Why cold press mustard oil?
Rajasthani dal tempering in mustard oil creates a smokier, more complex flavour than ghee alone. The oil's natural compounds survive the high-heat tadka and add a distinctive sharpness to the dal.
Ingredients
- 2 cups whole wheat flour
- 1 cup mixed lentils (chana, toor, moong, urad, masoor)
- 4 tbsp Dune Aura Cold-Press Mustard Oil
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 tsp asafoetida (hing)
- 1 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
Step-by-step method
- 1
Knead wheat flour with salt and 2 tbsp mustard oil into a stiff dough. Shape into balls.
- 2
Bake baati in oven at 200°C for 30–35 minutes, turning halfway, until hard and golden.
- 3
Pressure cook all lentils with turmeric and salt for 4 whistles. Mash lightly.
- 4
Heat 2 tbsp mustard oil in a small pan until smoking. Add cumin, dried chillies and hing.
- 5
Pour the sizzling tadka over the cooked dal. Stir in chilli powder and coriander.
- 6
Crack open hot baati. Pour dal generously. Serve with churma (sweet crushed baati).
Pro tip
The mustard oil tadka must be smoking hot when it hits the dal — that sizzle is the flavour.
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