Rajasthan Dal Baati Churma Traditional Three Part Feast

Method

1. 1

   Make baati: combine flour, ghee, ajwain and salt.

2. 2

   Rub ghee in until crumbly. Add minimal water to form a stiff dough.

3. 3

   Divide into 8 balls. Bake at 200°C for 30 to 35 minutes turning once until hollow-sounding. Immediately dunk in ghee.

4. 4

   Make dal: cook all five lentils together with water, turmeric and tomato.

5. 5

   Whisk lightly. Make ghee tadka with cumin, garlic, dried red chillies, asafoetida and red chilli powder. Pour over dal. Season.

6. 6

   Make churma: while roasted flour is still warm add grated jaggery and cardamom.

7. 7

   Mix. Add ghee. Press into rough balls or serve crumbled.

8. 8

   To serve: break open a ghee-dunked baati into a bowl.

9. 9

   Pour five-dal generously over it. Serve crumbled churma alongside.