Dal Baati is a highly famous and delicious traditional dish from Rajasthan. This iconic meal mainly consists of two elements: a flavorful Panchmel Dal (a mix of 5 types of lentils) and Baati (crispy, baked whole wheat flour balls traditionally drenched in pure ghee).
Ingredients Required
For the Baati:
- Whole wheat flour: 2 cups
- Semolina (Suji/Rawa): ¼ cup
- Gram flour (Besan): 2 tbsp
- Ghee: 3-4 tbsp (for the dough) + extra for dipping the baatis
- Carom seeds (Ajwain): ½ tsp
- Salt: To taste
- Baking soda: 1 tsp
For the Panchmel Dal:
- Mixed Lentils: 1 cup total (equal parts of Chana, Arhar/Toor, Moong, Urad, and Masoor dal)
- Aromatics: Onion, tomato, ginger, garlic, and green chilies (all finely chopped)
- Tempering (Tadka): Cumin seeds (Jeera), mustard seeds (Rai), asafoetida (Hing), and bay leaf (Tejpatta)
- Spices: Turmeric, red chili powder, garam masala, and coriander powder
- Fat: Oil and ghee (for tempering)
Step-by-Step Cooking Instructions
How to Make Baati:
- Knead the Dough: In a large mixing bowl, combine the whole wheat flour, semolina, gram flour, carom seeds, salt, baking soda, and 3-4 tablespoons of ghee. Mix everything well. Gradually add lukewarm water to knead a firm dough (similar to poori dough). Cover it and let it rest for 15-20 minutes.
- Shape the Baatis: Divide the dough into small, lemon-sized portions. Roll them between your palms into round balls. Leave a few slight cracks on the surface; this helps the baati cook thoroughly from the inside.
- Bake the Baatis: Lightly grease a baati maker (oven) or an appe pan with ghee. Place the baatis inside and cook them on low heat. Turn them occasionally until both sides become golden brown and perfectly crispy (this process takes about 25-30 minutes).
- Dip in Ghee: Once baked, gently crack open the hot baatis with your hands and submerge them generously in melted desi ghee before serving.
How to Make Panchmel Dal:
- Boil the Lentils: Wash all five lentils together and soak them in water for 30 minutes. Transfer them to a pressure cooker, add turmeric, salt, and water, and cook for 3-4 whistles until soft.
- Prepare the Tempering: Heat 2 tablespoons of oil and 1 tablespoon of ghee in a pan. Add the cumin seeds, mustard seeds, and asafoetida, letting them splutter.
- Sauté the Masala: Add the finely chopped onion, garlic, ginger, and green chilies. Sauté until golden brown. Next, add the chopped tomatoes along with all the dry spice powders. Cook the mixture until the oil begins to separate from the masala.
- Simmer the Dal: Pour the boiled lentils into the cooked masala mixture. Adjust the consistency by adding water if needed, and let it simmer for 5 minutes. Garnish with fresh, chopped coriander leaves.
Serving Suggestion: Serve the piping hot, ghee-soaked baatis alongside the rich panchmel dal, accompanied by sliced onions and spicy garlic chutney.
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