Tyohaar Ki Thali – Karwa Chauth


Sakshi reminisces about Karwa Chauth celebrations at her home and what the day used to be like. She tries her hand at Dal Baati Churma, an important Karwa Chauth recipe and also a traditional meal of Rajasthan. The Churma made from wheat, suji and ghee, along with the Dal made from pulses and spices and baked Baati make for a delicious, wholesome meal.

Dal Baati Churma

 Tyohaar Ki Thali - Karwa Chauth 1


For The Churma

  • 1 cup coarse whole wheat flour (jada gehun ka atta)
  • 1/4 cup semolina (rava)
  • 4 tbsp melted ghee
  • 2 tbsp almond (badam) slivers
  • 2 tbsp cashew
  • 2 tbsp raisins
  • 1/4 tsp cardamom (elaichi) powder
  • 5 tbsp powdered sugar
  • ghee for deep-frying

For The Dal

  • 5 tbsp chana dal (split bengal gram)
  • 5 tbsp toovar (arhar) dal
  • 5 tbsp green moong dal (split green gram)
  • 1 tbsp urad dal (split black lentils)
  • salt to taste
  • 3 tbsp ghee
  • 3 cloves (laung / lavang)
  • 2 bayleaves (tejpatta)
  • 1 tsp cumin seeds (jeera)
  • 2 green chillies , slit green chillies
  • a pinch of asafoetida (hing)
  • 1 tsp garlic chopped (lehsun)
  • 1 cup finely chopped onions
  • 1 cup finely chopped tomatoes
  • 1 tsp coriander (dhania) powder
  • 1/2 tsp turmeric powder (haldi)
  • 1 tbsp chilli powder
  • 1/2 tsp garam masala

For The Baatis

  • 1 cup coarse whole wheat flour (jada gehun ka atta)
  • 1/2 cup semolina (rava)
  • 2 tbsp besan (bengal gram flour)
  • 1/2 cup milk
  • 4 tbsp melted ghee
  • 1 tsp fennel seeds (saunf)
  • 1/4 tsp carom seeds (ajwain)
  • salt to taste
  • ghee for deep-frying



For The Churma

Combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.

Divide the dough into 8 equal portions.Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation.

Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.

Drain on an absorbent paper and allow them to cool.

Break the fried dough portions into small pieces with your hands and blend in a mixer into a fine powder.

Add the almonds, cashew, cardamom powder and powdered sugar and mix well. Keep aside.

For The Dal

Clean and wash the dals.

Combine the dals, 4 cups of water salt and cook the dals in a pan.

Do not drain the water and keep aside.

Heat the ghee in a deep non-stick kadhai, add the cloves, bayleaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for a few seconds.

When the seeds crackle, add the garlic and onions and sauté on a medium flame for 2 to 3 minutes.

Add the tomatoes, coriander powder, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Add the tadka to the cooked dals and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

For The Baatis

Combine all the ingredients in a deep bowl and knead into a semi-stiff dough, without using any water.

Divide the dough into 8 equal portions and shape each portion into an even sized round.

Flatten the rounds, make a small indentation in the center of the baatis using your thumb. Keep aside.

Bake tthem in the oven at 180 degree c for 20 mins.

How To Serve

Warm the dal again till piping hot.

Arrange 2 baatis on a serving dish, break them into pieces and pour 1 tbsp melted ghee evenly over it.

Pour the dal in a bowl.

Serve immediately with churma.


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