Savoring Tradition: Rajasthani Dal Bati Recipe with Pure Desi Ghee

dal bati churma

Savoring Tradition: Rajasthani Dal Bati Churma Recipe with the Golden Touch of Pure Desi Ghee

Rajasthan, the land of vibrant culture and rich traditions, is also known for its delectable cuisine. One iconic dish that stands out among the culinary treasures of the region is Dal Bati. This traditional Rajasthani dish, consisting of lentils and baked wheat dumplings, is a gastronomic delight that captures the essence of the desert state. What makes it even more special is the generous use of pure desi ghee, adding a rich and aromatic flavor to the dish. Let’s embark on a culinary journey to explore the authentic Rajasthani Dal Bati recipe, where the magic of desi ghee takes center stage.


or Bati:

  1. 2 cups whole wheat flour
  2. 1/2 cup semolina (sooji)
  3. 1/2 cup gram flour (besan)
  4. 1/2 cup desi cow ghee
  5. 1 teaspoon ajwain (carom seeds)
  6. Rock Salt to taste
  7. Water for kneading
desi ghee dal bati

For Dal:

  1. 1 cup mixed lentils (toor dal, moong dal, urad dal)
  2. 1/2 cup chopped onions
  3. 1/2 cup chopped tomatoes
  4. 1/4 cup chopped coriander leaves
  5. 1 teaspoon ginger-garlic paste
  6. 1/2 teaspoon turmeric powder
  7. 1 teaspoon red chili powder
  8. 1 teaspoon cumin seeds
  9. 1/2 teaspoon mustard seeds
  10. A pinch of asafoetida (hing)
  11. Salt to taste
  12. Desi ghee for tempering
desi ghee dal tadka

For Churma:

  1. 2 cups coarsely ground whole wheat flour
  2. 1 cup desi ghee
  3. 1/2 cup powdered jaggery
  4. 1/2 teaspoon cardamom powder
  5. Chopped nuts for garnish (optional)


desi ghee rajasthani churma


For Bati:

  1. In a mixing bowl, combine whole wheat flour, semolina, gram flour, ajwain, and salt.
  2. Add desi cow ghee and mix well to form a crumbly texture.
  3. Slowly add water and knead the mixture into a stiff dough.
  4. Divide the dough into small portions and shape them into round balls.
  5. Preheat the oven to 180°C (350°F) and bake the batis until golden brown and cooked through.

For Dal:

  1. Rinse the mixed lentils thoroughly and cook them in a pressure cooker with turmeric powder and salt until soft.
  2. In a separate pan, heat desi cow ghee and add cumin seeds, mustard seeds, and asafoetida.
  3. Add chopped onions and sauté until golden brown.
  4. Stir in ginger-garlic paste and chopped tomatoes, cooking until the tomatoes are soft.
  5. Add red chili powder and cook for a minute before adding the cooked lentils.
  6. Simmer the dal until it reaches the desired consistency, garnishing with chopped coriander leaves.

For Churma:

  1. Take coarsely ground whole wheat flour in a bowl and add melted desi cow ghee.
  2. Mix well to form a crumbly texture.
  3. Bake this mixture in the preheated oven until it turns golden brown.
  4. Once cooled, add powdered jaggery and cardamom powder, and mix thoroughly.
  5. Garnish with chopped nuts if desired.


  1. Place the baked batis and churma on a plate.
  2. Pour a generous amount of desi cow ghee over the batis.
  3. Serve the batis with dal and churma, creating a symphony of flavors on your plate.

 Rajasthani Dal Bati Churma, adorned with the golden richness of pure desi cow ghee, is not just a meal; it’s a cultural experience on a plate. As you relish the wholesome combination of lentils, baked dumplings, and sweetened crumbled wheat, let the flavors transport you to the royal kitchens of Rajasthan.

Embrace the culinary magic, and share the joy of this traditional Rajasthani feast with Puro Miles Desi Cow Ghee and Jaggery with your loved ones.

1 Comment

  1. I am fan of Puro Miles ghee, using it for many months, we often make our dal , bati and churma with this ghee, and it doubles the taste of everything

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