Hariyali Teej is one of the most cherished festivals that is celebrated in North India. This festival celebrates the arrival of monsoon and the blooming greenery all around. It is observed with great devotion in states like Rajasthan, Uttar Pradesh, and Madhya Pradesh. Hariyali Teej symbolises love, prosperity, and marital bliss. While the vibrant green sarees, swings, and traditional rituals form the heart of the celebration, the festive food, especially Dal Baati Churma, is the soul of the Teej thali.
Dal Baati Churma is an iconic Rajasthani recipe that brings together three comforting components, crispy baked baati, flavourful panchmel dal, and sweet, ghee-rich churma. Together, these components offer a wholesome, satisfying, and protein-packed festive meal that’s both nutritious and indulgent.
Planning to cook something festive this Hariyali Teej? Then look no further than homemade Dal Baati Churma. With this easy step-by-step method, even beginners can recreate this classic dish in their own kitchen. From kneading the dough to baking perfect golden baatis, preparing the spiced dal, and sweetening the churma, all of the steps celebrates the rich culinary heritage of our country, India.
Dal Baati Churma is traditionally served during religious and cultural festivals in Rajasthan. This delicacy is more than just food. It is a symbol of community, warmth, and tradition. This traditional delight is also considered auspicious and is often prepared during Teej, Gangaur, and other seasonal and traditional celebrations.
Whether you are cooking for your family, friends, or simply indulging in the joy of festive cooking, this recipe is definitely a must-try for all. So this Hariyali Teej, ditch the takeout and create magic at home with this authentic Rajasthani delight.
Make this festive season truly memorable with the rich taste and timeless tradition of Dal Baati Churma, your Hariyali Teej celebration isn’t complete without it.
Ingredients
- 2 Cup FOR BAATI: Whole Wheat Flour
- 4 Tablespoon Semolina (Suji)
- 0.5 Cup Ghee
- 0.5 Teaspoon Carom Seeds
- 1 Teaspoon Salt
- Water
- 4 Tablespoon FOR PANCHMEL DAL: Toor Dal
- 4 Tablespoon Moong Dal
- 4 Tablespoon Chana Dal
- 2 Tablespoon Urad Dal
- 2 Tablespoon Masoor Dal
- 1 Piece Onion
- 1 Piece Tomato
- 2 Piece Green Chillies (split)
- 1 Teaspoon Ginger (grated)
- 1 Teaspoon Cumin Seeds
- 1 Pinch Hing
- 1 Teaspoon Red Chilli Powder
- 0.5 Teaspoon Turmeric
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Garam Masala
- 2 Tablespoon Ghee
- Salt
- Fresh Coriander (for garnish)
- 4 Piece FOR CHURMA: Baatis
- 4 Tablespoon Powdered Jaggery or Sugar
- 1 Teaspoon Cardamom Powder
- 3 Tablespoon Ghee
- 2 Tablespoon Chopped Nuts (almonds, cashews)
Cooking Instructions
To make the dough, take a bowl and add whole wheat flour, semolina, ajwain, salt, and ghee.
Add water gradually and knead into a stiff dough.
Cover and let it rest for 20 minutes.
Divide the dough into equal, medium sized balls.
Preheat the oven to 180°C. Place baatis on a greased tray. Bake for about 25-30 minutes, till the baatis are crispy.
Bake for about 25-30 minutes, till the baatis are crispy.
Once done, dip each hot baati in melted ghee and set aside.
To make the panchmel dal, wash and soak all five dals for about 30 minutes.
Pressure cook them with turmeric and salt for 3-4 whistles.
Take a pan and add ghee to it. Add in cumin seeds, hing, ginger, green chilies, onions. Saute till golden ans then add tomatoes and other spices.
Add the cooked dal and adjust water for consistency. Simmer it for 10 minutes.
Garnish with fresh coriander and a spoon of ghee.
To prepare churma, crush 4 baatis coarsely in a mixer or with hands.
Mix it with powdered jaggery or sugar, cardamom, nut, and ghee.
Shape them into laddoos or serve in a bowl.
Summary
How To Make Dal Baati Churma At Home For Hariyali Teej: Step-By-Step Recipe
Celebrate Hariyali Teej with this authentic Dal Baati Churma recipe. Learn how to make this traditional Rajasthani festive dish at home with easy steps and rich flavours.
Ingredients
- 2 Cup FOR BAATI: Whole Wheat Flour
- 4 Tablespoon Semolina (Suji)
- 0.5 Cup Ghee
- 0.5 Teaspoon Carom Seeds
- 1 Teaspoon Salt
- Water
- 4 Tablespoon FOR PANCHMEL DAL: Toor Dal
- 4 Tablespoon Moong Dal
- 4 Tablespoon Chana Dal
- 2 Tablespoon Urad Dal
- 2 Tablespoon Masoor Dal
- 1 Piece Onion
- 1 Piece Tomato
- 2 Piece Green Chillies (split)
- 1 Teaspoon Ginger (grated)
- 1 Teaspoon Cumin Seeds
- 1 Pinch Hing
- 1 Teaspoon Red Chilli Powder
- 0.5 Teaspoon Turmeric
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Garam Masala
- 2 Tablespoon Ghee
- Salt
- Fresh Coriander (for garnish)
- 4 Piece FOR CHURMA: Baatis
- 4 Tablespoon Powdered Jaggery or Sugar
- 1 Teaspoon Cardamom Powder
- 3 Tablespoon Ghee
- 2 Tablespoon Chopped Nuts (almonds, cashews)
Main Procedure
To make the dough, take a bowl and add whole wheat flour, semolina, ajwain, salt, and ghee.
Add water gradually and knead into a stiff dough.
Cover and let it rest for 20 minutes.
Divide the dough into equal, medium sized balls.
Preheat the oven to 180°C. Place baatis on a greased tray. Bake for about 25-30 minutes, till the baatis are crispy.
Bake for about 25-30 minutes, till the baatis are crispy.
Once done, dip each hot baati in melted ghee and set aside.
To make the panchmel dal, wash and soak all five dals for about 30 minutes.
Pressure cook them with turmeric and salt for 3-4 whistles.
Take a pan and add ghee to it. Add in cumin seeds, hing, ginger, green chilies, onions. Saute till golden ans then add tomatoes and other spices.
Add the cooked dal and adjust water for consistency. Simmer it for 10 minutes.
Garnish with fresh coriander and a spoon of ghee.
To prepare churma, crush 4 baatis coarsely in a mixer or with hands.
Mix it with powdered jaggery or sugar, cardamom, nut, and ghee.
Shape them into laddoos or serve in a bowl.