The exact origin of dal baati churma is not known, but there are some theories and legends about how it came to be. According to one source¹, the dish originated during the reign of **Bappa Rawal**, the founder of the **Mewar Kingdom** in Rajasthan. At that time, baati was considered as a wartime meal, as the Rajput soldiers would bury the dough balls under the sand and bake them under the sun. They would then eat them with ghee and curd made from goat or camel milk.
Another source² suggests that the dal was introduced later by the traders from the **Gupta Empire**, who settled in Mewar and brought their love for panchmel dal, a mix of five lentils cooked with spices. The dal added more flavour and nutrition to the baati, making it a more balanced meal.
The churma, on the other hand, is believed to have been invented by accident, when a cook of the **Guhilot clan** of Mewar poured sugarcane juice over some baatis. This made them softer and sweeter, and the women of the clan started dunking the baatis in sweet water to keep them fresh for their husbands. Later, they added cardamom and other ingredients to make churma more delicious
Over time, dal baati churma became a signature dish of Rajasthani cuisine, and spread to other parts of India as well. Today, it is enjoyed by people from different regions and cultures, who appreciate its taste and history.
