Dal Baati Recipe

Dal Baati is Rajasthan's proud, rustic classic — crisp, golden wheat baatis dunked in ghee, served with a smoky, spiced dal. The baatis are baked until hard on the outside and soft inside, then cracked open and drowned in ghee. It is hearty, deeply comforting, and a meal in itself.

Prep time

30 mins

Cook time

50 mins

Total time

80 mins

Servings

4 servings

Calories

620

Ingredients

• 2 cups whole wheat flour (atta)
• 1/2 cup ghee, plus extra for soaking
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup warm water, as needed
• 1 cup mixed dal (toor, moong, and masoor)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon each turmeric powder and red chili powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Fresh coriander, to garnish

Instructions

1. Rub the ghee, baking soda, and salt into the whole wheat flour until it resembles coarse crumbs, then knead with warm water into a stiff dough and rest for 20 minutes.
2. Divide the dough into 8 balls, flatten slightly, and press a thumb dent into the centre of each baati.
3. Bake the baatis at 200°C for 25 to 30 minutes, turning once halfway, until they are deep golden and hard on the outside.
4. Meanwhile, pressure-cook or boil the mixed dal until completely soft, then mash lightly for a creamy texture.
5. Heat a little ghee in a pan, temper the cumin seeds, garlic, and onion until golden, then add the tomatoes, turmeric, chili powder, and garam masala and cook until the oil separates.
6. Stir in the cooked dal, simmer for 10 minutes, and finish with lemon juice and salt to taste.
7. Crack each hot baati open, drizzle generously with melted ghee, and serve with the dal and fresh coriander on top.

Pro tips

• The dough must be stiff, not soft — a soft dough makes dense, soggy baatis.
• Turn the baatis halfway through baking so they colour evenly on both sides.
• Be generous with the ghee: cracking the baati and soaking it is the whole point of the dish.
• Churma, a sweet crumbled wheat dessert, is the traditional accompaniment if you want the full Rajasthani spread.

Frequently asked questions