Daal Baati is an Indian dish of daal (lentils) and baati (hard wheat rolls) that hails from Rajasthan. Baati is thought to have originated during the reign of Bappa Rawal, the founder of the Mewar empire. The Rajputs were building their stronghold in the area at the time, and baati was their preferred wartime dish. The Rajput troops are said to have broken the dough into pieces and placed it under thin layers of sand to bake in the sun. They would dig out the properly baked baatis when they returned from the battlefield, which was then coated with ghee and eaten with curd produced from goat or camel milk. The combination of dal and baati became popular later when traders from the Gupta Empire settled in Mewar. Panchmel dal was a popular dish in the Gupta royal court. It was a mixture of 5 lentils that was consumed with the baati. Churma, on the other hand, is thought to have been made by a Mewari cook who unintentionally poured sugarcane juice into some baatis. After noticing that it made the baati softer, the clan's women began dipping the battis in sweet water (made from sugarcane or jaggery) to keep them soft and fresh for their husbands. Churma, a sweetened and cardamom-flavoured blend of crushed baati, derived from this.
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