Rajasthani Dal Baati Churma (Instant Pot + Air Fryer)
Panchmel dal in the Instant Pot, wheat baati in the air fryer, and stovetop churma. A complete Rajasthani thali for home cooks.
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
Soak lentils at least 30 minutes for creamier dal; without soak, pressure cook 15 minutes instead of 12.
Baati dough should be stiffer than chapati dough; indent and fork pricks help centers cook through in the air fryer.
Dal keeps 3 days refrigerated; reheat with a fresh tadka. Baati are best fresh; re-crisp in the air fryer 3 to 4 minutes.
No air fryer? Bake at 400°F (200°C) 18 to 22 minutes with the same indent, flip, and ghee brush once.
Tried this recipe?Let us know how it was!