Rajasthan is known for many things, its royal forts, golden deserts, colourful culture, and most importantly, its robust and flavour-packed cuisine. Among its culinary treasures, Dal Baati Churma stands tall as the ultimate comfort dish. It is hearty, wholesome, beautifully balanced, and packed with flavours that feel like home.
But while the dish tastes royal, many people think it’s difficult to prepare.
The truth?
Dal Baati Churma is surprisingly easy when you’re using the right tools and techniques. With smart preparation and well-designed kitchen essentials, like Kohe knives, peelers, and chopping tools, the process becomes smooth, quick, and enjoyable.
This blog gives you a step-by-step, beginner-friendly guide to prepare Rajasthani Dal Baati Churma in a modern kitchen, while keeping its traditional taste intact.
What Makes Dal Baati Churma Special?
This iconic trio represents the essence of Rajasthan:
Together, they create a plate that is rich, nourishing, and deeply satisfying.
Ingredients You’ll Need
For the Dal:
Tip: Using Kohe’s precision chopping tools helps you chop tomatoes, garlic, and ginger uniformly, making your tadka richer and more balanced.
For the Baati:
For the Churma:
How to Make Rajasthani Dal Baati Churma – Step-by-Step
1. Preparing the Dal
Wash the lentils thoroughly and cook them in a pressure cooker with turmeric and salt.
While the dal cooks, prepare the tadka.
This is where your chopping precision matters:
With a sharp Kohe knife, this prep takes minutes instead of effort.
Heat ghee, add jeera, then garlic, chilies, tomatoes, and powdered spices. Cook this mixture until aromatic. Then add the cooked dal, simmer for 8–10 mins, and finish with coriander and garam masala.
2. Making the Baati
Baati requires just three things: good kneading, the right shape, and slow baking.
Mix wheat flour, ghee, salt, and ajwain. Add water slowly and knead until firm yet smooth. Shape into round, even balls.
To bake, you can use:
Bake until the baatis turn golden and crisp. Brush with ghee while hot.
3. Preparing the Churma
Break hot baatis into small chunks using the back of a spoon or your hands.
Grind them into a coarse powder, add melted ghee, jaggery, and cardamom.
Mix until it forms a crumbly, slightly sticky mixture.
Why Dal Baati Churma Tastes Even Better with the Right Tools
Indian cooking is built on preparation, chopping, slicing, crushing, and kneading.
Using a dull knife or uncomfortable tools slows you down and affects texture.
This is why Kohe tools add value:
A smoother prep experience leads to better flavour and consistency.
Serving Dal Baati Churma Like a True Rajasthani
Serve the dal piping hot in a bowl.
Add three to four baatis on the plate.
Serve churma on the side with extra ghee on top.
Complete your thali with:
This turns an everyday meal into a royal experience.
Final Thoughts
Dal Baati Churma is more than food, it’s cultural pride served on a plate. And making it shouldn’t feel overwhelming. With the right tools and a little planning, anyone can prepare this iconic dish effortlessly.
With Kohe by your side, chopping gets easier, prep becomes cleaner, and cooking becomes joyful, just like it should be.
