Dal Baati Churma is a popular traditional dish from the Rajasthan region of India. It consists of three main components: dal (lentil curry), baati (hard wheat flour balls), and churma (sweet dish made from coarsely ground wheat flour and jaggery).

Dal: Dal is a lentil curry made from a variety of lentils such as moong dal (yellow lentils), urad dal (black lentils), or a combination of lentils. The lentils are cooked with spices such as cumin, coriander, turmeric, and red chili powder, and often tempered with ghee (clarified butter) and asafoetida for flavor.

Baati: Baati are round balls made from wheat flour, ghee, and water. The dough is usually kneaded with ghee to make it rich and flavorful, and then shaped into balls. The baati is traditionally baked in a charcoal or wood-fired oven called a “tandoor,” but it can also be baked in a regular oven or cooked on a stovetop. Baati can be either plain or stuffed with spices such as ajwain (carom seeds) or saunf (fennel seeds) to add more flavor.

Churma: Churma is a sweet dish made from coarsely ground wheat flour, ghee, and jaggery (unrefined sugar). The wheat flour is roasted in ghee until golden brown, and then jaggery is added to sweeten it. The mixture is then further cooked until it forms a crumbly texture. Churma is often flavored with cardamom or nutmeg, and it is typically served as a dessert alongside dal and baati.

Dal Baati Churma is usually served together as a complete meal. The baati is broken into smaller pieces and soaked in ghee or dal before being eaten. The dal provides a savory element, the baati adds a crispy and rich texture, and the churma offers a sweet and satisfying end to the meal. It is a hearty and flavorful dish that is popular during festive occasions and celebrations in Rajasthan and is enjoyed by people all over India.