The first time we served Rajasthani Dal Baati Churma at home for guests, I tried to do everything the old-school way and ended up with rock-hard baati and dal that never quite softened. I still wanted that dhaba feeling: cracked wheat balls swimming in ghee, smoky dal poured over the top, and a little bowl of sweet churma on the side.
This dal baati churma recipe is the version we actually repeat. Panchmel dal cooks in the Instant Pot while baati bakes in the air fryer (no tandoor, no deep fryer). Churma comes together on the stove in one pan. You get a proper Rajasthani thali without blocking the whole afternoon.
Why You’ll Love This Dal Baati Churma
- Instant Pot dal — mixed lentils pressure-cook hands-off while you shape baati
- Air-fryer baati — crisp golden shell, soft center; brush with ghee halfway for real flavor
- Full trio on one plate — dal, baati, and churma together, the way Rajasthan serves it
- Guest-worthy but realistic — about 90 minutes start to table if you soak lentils ahead
- Clear texture cues — when baati is done, when dal is thick enough, how coarse churma should be
Tip from my kitchen: I once air-fried baati without indenting the tops. They puffed like dinner rolls and stayed doughy inside. Now I press a small thumb dent in each ball and prick twice with a fork. The centers cook through every time.
What Is Dal Baati Churma?
Dal baati churma is Rajasthan’s iconic vegetarian meal. Three parts work together: creamy panchmel dal, hard wheat baati dumplings cracked and drenched in ghee, and sweet crumbly churma on the side.
You break baati into a bowl, pour hot dal over it, add ghee, and eat churma between bites. It is festival food, wedding food, and cold-weather Sunday food. Our version keeps the ritual but uses tools most of us already own.
The Story Behind This Plate
Rajasthani cooks built this meal for desert life: wheat that stores well, lentils for protein, and ghee for energy. Baati was travel food before it was party food. Churma balanced the salt and heat of dal.
In our Gujarati-American kitchen, dal baati churma shows up when we want something more special than everyday palak dal and rice, but we are not lighting a charcoal oven. The Instant Pot handles the long simmer. The air fryer gives you that cracked, golden baati without standing over hot oil.
Nutrition Highlights
- Protein and fiber from mixed lentils and whole wheat
- Iron and B vitamins from lentils and atta (helpful for vegetarian diets)
- Satisfying meal — ghee and wheat keep you full; one baati goes a long way
- Vegetarian as written; vegan swaps in the recipe notes
What to Serve With Dal Baati Churma
This plate is rich on its own. I like something cool and fresh next to it: cucumber raita, simple kachumber, or lime pickle for heat.
If you are building a bigger Indian dinner, add methi thepla for another bread option. Keep mag ni chutti dal in mind for a lighter Gujarati dal another night, or palak dal when you want a quicker everyday pot.
Rajasthani Dal Baati Churma (Instant Pot + Air Fryer)
Equipment
- Instant Pot (6 qt)
- Air Fryer
- Heavy skillet for churma
Ingredients
For the panchmel dal (Instant Pot)
- ¼ cup toor dal split pigeon peas
- ¼ cup moong dal split yellow mung
- ¼ cup chana dal split Bengal gram
- 2 tbsp urad dal split black gram; optional
- 1 medium tomato chopped
- 1 small onion finely chopped
- 1 inch ginger grated
- 2 cloves garlic minced
- 1 green chili optional; slit
- ½ tsp turmeric powder
- 1 tsp red chili powder Kashmiri
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp salt plus more to taste
- 3 cups water for pressure cooking
- 2 tbsp ghee or oil for tadka
- 1 tsp cumin seeds
- pinch of asafoetida (hing)
- 2 tbsp lemon juice or to taste
- 2 tbsp chopped cilantro for garnish
For the baati (air fryer)
- 2 cups whole wheat flour atta
- ½ cup semolina sooji
- 1/2 cup ghee plus 2 tbsp extra for brushing; melted
- ½ tsp carom seeds ajwain
- ½ tsp salt
- 1 cup warm milk
- 1/4 tbsp baking powder optional
For the churma (stovetop)
- 1 cup whole wheat flour atta
- ¼ cup ghee
- ¼ cup grated jaggery or powdered sugar
- ½ tsp cardamom powder
- 2 tbsp chopped almonds or pistachios optional
To serve
- 4 to 6 tbsp extra ghee warmed
- cucumber raita or kachumber salad on the side
Instructions
Soak and prep dal
- Rinse all lentils until water runs clear. Soak 30 minutes (or up to 2 hours). Drain.
- Instant Pot Sauté (Normal). Add 1 tbsp ghee and onion; cook 3 to 4 minutes until soft.
- Add ginger, garlic, and green chili. Cook 1 minute. Add tomato, turmeric, red chili powder, coriander powder, and salt. Cook 2 to 3 minutes until tomato softens.
Pressure-cook dal
- Add soaked lentils and 3 cups water. Cancel Sauté.
- Pressure Cook on High 12 minutes. Natural release 10 minutes, then quick-release remaining steam.
- Dal should be soft and pourable. Stir in garam masala and lemon juice. Adjust thickness on Sauté if needed.
Tadka (tempering)
- Heat remaining 1 tbsp ghee in a small pan. Sizzle cumin seeds 30 seconds. Add hing and optional chili powder. Pour over dal. Garnish with cilantro. Keep warm.
Make baati dough
- Mix atta, semolina, salt, baking powder and ajwain. Rub in 1/2 cup melted ghee until crumbly.
- Add warm milk. Knead 4 to 5 minutes into a firm dough. Rest covered 15 minutes.
Shape and air-fry baati
- Preheat air fryer to 375°F (190°C).
- Divide into 10-12 balls. Press a thumb indent and prick twice with a fork.
- Air fry 20 minutes, brush ghee, flip, air fry 8 to 10 minutes more until deep golden. Brush ghee again and keep warm.
Make churma
- Dry-roast 1 cup atta over low-medium heat until nutty and golden, 8 to 10 minutes.
- Cool slightly. Rub in ghee, then mix jaggery, cardamom, and optional nuts until crumbly like moist sand.
Assemble and serve
- Crush one or two hot baati in a shallow bowl. Pour hot dal over. Drizzle 1 to 2 tbsp warm ghee per serving.
- Serve churma on the side with raita or salad.
Notes
FAQs
Can I make baati in the air fryer without drying them out?
Yes. Firm dough, indent plus fork pricks, and brushing ghee at the halfway mark keep the shell crisp and the center soft. Do not skip the rest time for the dough.
Which Instant Pot setting is best for panchmel dal?
Pressure Cook High, 12 minutes, with a 10-minute natural release. If dal is still firm, seal again and cook 3 minutes more.
Can I make the dal ahead?
Yes, up to 3 days ahead. Reheat on Sauté, adjust water, and make a fresh tadka right before serving for the best aroma.
Can I use only one type of lentil?
You can, but flavor will be simpler. Try 1 cup toor plus ½ cup moong and keep the same water and IP time.
How do I store leftovers?
Refrigerate dal and churma separately up to 3 days. Store baati at room temperature up to 1 day, or refrigerate and re-crisp in the air fryer. Reheat dal gently and add ghee when serving.
Is there a vegan version?
Use oil for tadka and brushing instead of ghee. Coconut oil works for churma if you like the aroma. The plate will be less traditional but still tasty.
Rajasthani dal baati churma sounds like a project until you split the work: Instant Pot for dal, air fryer for baati, one pan for churma. Once you crush that first hot baati and pour dal over it, you will see why this meal still wins every winter gathering.
If you try this recipe, tell me in the comments: do you crush your baati fine or leave big chunks? And do you eat churma between bites or save it for the end?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
