Hearty. Flavorful. Comforting.
Dal Baati is one of the most iconic dishes of Rajasthan, known for its rich flavors and rustic charm. The dish combines spicy, ghee-laced lentils (dal) with firm, roasted wheat balls (baati) that are crisp outside and soft inside. It’s a must-try for anyone who loves authentic Indian cuisine.
What is Dal Baati?
Dal Baati is a traditional Rajasthani meal where “dal” refers to a mix of lentils, and “baati” are hard, unleavened bread rolls made from whole wheat flour. Served with generous ghee and spicy pickle, this dish is not just food—it’s a cultural experience.
Ingredients:
For the Baati
- 2 cups whole wheat flour
- 1/2 cup semolina (sooji/rava)
- 1/2 tsp carom seeds (ajwain)
- Salt to taste
- 1/4 cup ghee (for dough)
- Water (as needed)
- Melted ghee (for dipping)
For the Panchmel Dal (Mixed Lentils)
- 1/4 cup toor dal (pigeon peas)
- 1/4 cup chana dal (split Bengal gram)
- 1/4 cup moong dal (green gram)
- 2 tbsp urad dal (black gram)
- 2 tbsp masoor dal (red lentils)
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 tsp ginger-garlic paste
- 1–2 green chilies (optional)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tbsp ghee
- Salt to taste
- Fresh coriander for garnish
Instructions
Prepare the Baati
In a mixing bowl, combine wheat flour, semolina, carom seeds, salt, and ghee.
Gradually add water and knead into a stiff dough. Rest it for 15–20 minutes.
Divide into equal-sized balls and flatten slightly.
Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, flipping once, until golden and crisp.
Alternatively, cook on a traditional tandoor or over charcoal for an authentic flavor.
Dip hot baatis in melted ghee before serving.
Make the Dal
Wash and soak all dals for 30 minutes. Pressure cook with turmeric and salt for 3–4 whistles, until soft.
In a pan, heat ghee. Add mustard seeds and cumin seeds. Let them splutter.
Add onion and sauté until golden. Add ginger-garlic paste and green chilies. Cook for a minute.
Add chopped tomatoes, red chili powder, and cook until soft.
Add the cooked dal. Adjust water and salt. Simmer for 10–15 minutes.
Garnish with fresh coriander.
Serving Suggestion
Place the hot baatis in a bowl, crush slightly, pour generous dal over them, and drizzle with melted ghee. Serve with:
Spicy garlic chutney
Achar (pickle)
Sliced onions
Buttermilk or chaas