📝 About This Recipe
Experience the rustic charm of Rajasthan with Dal Baati, a legendary duo of protein-rich lentils and golden, ghee-soaked wheat dumplings. This quintessential Rajasthani meal features a 'Panchmel' dal—a harmonious blend of five lentils—tempered with aromatic spices and served alongside oven-baked baatis that are crunchy on the outside and soft within. It is a celebratory dish that perfectly balances smoky, earthy flavors with the luxurious richness of pure desi ghee.
🥗 Ingredients
The Panchmel Dal (Five Lentil Blend)
- 1/3 cup Toor Dal (Pigeon Peas) (washed and soaked)
- 1/4 cup Chana Dal (Split Chickpeas) (washed and soaked)
- 2 tablespoons Moong Dal (Yellow Split)
- 2 tablespoons Masoor Dal (Red Lentils)
- 2 tablespoons Urad Dal (Black Gram Split)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (or to taste)
Dal Tempering (Tadka)
- 3 tablespoons Ghee (Clarified Butter) (authentic flavor)
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafoetida (Hing)
- 2-3 pieces Dried Red Chilies (whole)
- 1 tablespoon Ginger-Garlic Paste (freshly ground)
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color)
- 1/2 teaspoon Garam Masala
The Baati (Wheat Dumplings)
- 2 cups Whole Wheat Flour (Atta) (coarse flour is preferred)
- 1/4 cup Semolina (Sooji) (for extra crunch)
- 1/4 cup Ghee (melted, for the dough)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms)
- 1/8 teaspoon Baking Soda (for lightness)
- 1/2 cup Warm Water or Milk (as needed for a stiff dough)
- 1/2 cup Extra Ghee (for soaking the finished baatis)
👨🍳 Instructions
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1
Rinse all five lentils together and soak them in water for at least 30 minutes to ensure even cooking.
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2
Pressure cook the lentils with 4 cups of water, turmeric, and salt for 3-4 whistles until they are soft and completely cooked. Set aside.
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3
In a large mixing bowl, combine the wheat flour, semolina, ajwain, salt, baking soda, and 1/4 cup of melted ghee. Rub the ghee into the flour with your fingertips until it resembles breadcrumbs.
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4
Gradually add warm water (or milk for richness) and knead into a very stiff, firm dough. Do not over-knead; the dough should be tight.
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5
Divide the dough into 8-10 equal portions. Roll them into smooth balls and flatten them slightly. Use your thumb to make a small indentation in the center of each ball; this helps in even cooking.
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6
Preheat your oven to 190°C (375°F). Place the baatis on a baking tray and bake for 30-35 minutes, turning them halfway through, until they are golden brown and develop cracks on the surface.
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7
While the baatis bake, prepare the dal tempering. Heat 3 tablespoons of ghee in a pan. Add cumin seeds, dried red chilies, and asafoetida.
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8
Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
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9
Add the tomatoes, red chili powder, and coriander powder. Cook until the tomatoes turn mushy and the ghee starts to separate from the masala.
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10
Pour the cooked lentils into the pan. Adjust the consistency with hot water if the dal is too thick. Simmer for 5-7 minutes on low heat to let the flavors meld.
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11
Finish the dal by stirring in garam masala and freshly chopped cilantro. Keep it warm.
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12
Once the baatis are out of the oven, lightly crack them open by pressing them between your palms (use a kitchen towel to protect your hands) and immediately dunk them into a bowl of melted ghee for 1-2 minutes.
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13
Serve the hot, ghee-laden baatis with a generous portion of the Panchmel dal.
💡 Chef's Tips
For the most authentic texture, use 'Mota Atta' (coarsely ground wheat flour) found in Indian grocers. Never skip the ghee soak; the baatis are designed to absorb the ghee to soften their dense interior. If you don't have an oven, you can cook the baatis in a specialized 'Baati Tandoor' or even an Appe/Paniyaram pan on the stovetop over very low heat. Ensure the dal is slightly spicy and tangy to contrast with the mild, buttery flavor of the baatis.
🍽️ Serving Suggestions
Serve with 'Churma' (crushed baati mixed with jaggery and ghee) for a complete sweet-and-savory experience. Pair with a side of 'Lasun ki Chutney' (fiery garlic chutney) for an extra kick of heat. Include a refreshing glass of cold, salted buttermilk (Chaas) to balance the richness of the meal. Serve with sliced raw onions and a wedge of lemon to brighten the earthy flavors of the lentils.