Dal Baati

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Baati Dough

   In a large mixing bowl, combine 2 cups atta, 1/4 cup suji, 1/2 tsp salt, and 1/4 tsp turmeric powder. Add 1/4 cup ghee. Rub the ghee into the flour mixture with your fingertips until it resembles breadcrumbs and holds its shape when squeezed. Gradually add about 3/4 cup water, a little at a time, and knead for 5-7 minutes to form a very stiff dough. The dough should be firm, not sticky. Cover the bowl with a plate and let it rest for 15 minutes.

2. 02

   Shape Baati

   Preheat your oven to 180°C (350°F) for at least 10 minutes. Divide the rested dough into 8 equal portions. Roll each portion into a smooth, round ball, about the size of a golf ball. Gently flatten each ball slightly with your palm to create a disc shape, about 1 inch thick. You can make a small indentation in the center of each baati with your thumb, this helps them cook evenly.

3. 03

   Bake Baati

   Arrange the shaped baati on a baking tray, leaving some space between them. Bake in the preheated oven for 30-40 minutes. Halfway through baking (around 20 minutes), carefully flip the baati using tongs so they brown evenly. They are done when they turn golden brown all over and sound hollow when tapped. Remove from oven and set aside.

4. 04

   Prepare Dals for Cooking

   While baati are baking, rinse 1/2 cup toor dal, 1/4 cup chana dal, and 1/4 cup moong dal thoroughly under running water until the water runs clear. In a 3L pressure cooker, combine the rinsed dals, 3 cups of fresh water, 1/2 tsp turmeric powder, and 1 tsp salt. Close the pressure cooker lid tightly.

5. 05

   Cook Dals

   Place the pressure cooker on high flame. Once the first whistle blows (you'll hear a loud hiss), reduce the flame to medium-low and cook for 10 minutes. After 10 minutes, turn off the flame and let the pressure release naturally (this takes about 10-15 minutes). Do not try to open the lid forcefully. Once the pressure is fully released, open the cooker and stir the cooked dals. They should be soft and mushy.

6. 06

   Prepare Dal Tempering (Tadka)

   Heat 2 tbsp ghee in a kadhai/wok or a small tempering pan on medium flame. Once the ghee is hot (it will shimmer slightly), add 1 tsp cumin seeds. Let them splutter for about 10-15 seconds until they turn light brown and smell fragrant. Immediately add 1/4 tsp asafoetida and 1 slit green chili (if using) and stir for 5 seconds.

7. 07

   Cook Dal Base

   Add 1 medium finely chopped onion to the tempering pan. Sauté on medium flame for 5-7 minutes, stirring occasionally, until the onion turns translucent and light golden brown. Then, add 1 tsp ginger-garlic paste and cook for 1 minute until the raw smell disappears. Add 1 medium finely chopped tomato and cook for 3-4 minutes, pressing with the back of your spoon, until the tomatoes soften and release their juices.

8. 08

   Spice and Finish Dal

   Reduce the flame to low. Add 1 tsp red chili powder, 1.5 tsp coriander powder, and 1/2 tsp garam masala to the pan. Stir well and cook for 1 minute until the spices are fragrant. Immediately add the cooked dals from the pressure cooker to the kadhai. Mix everything thoroughly. If the dal is too thick, add about 1/2 cup hot water to reach your desired consistency. Bring to a gentle simmer on medium-low flame for 5 minutes, stirring occasionally. Taste and adjust salt if needed. Garnish with 2 tbsp chopped fresh coriander leaves.

9. 09

   Prepare Baati for Serving

   Just before serving, gently crush each baked baati with your hand (or a rolling pin) to break it into 2-3 pieces. This helps it absorb the ghee better. In a small bowl, melt the remaining 1/4 cup ghee. Dip each crushed baati piece generously into the melted ghee, ensuring it's well coated.

10. 10

    Serve Dal Baati

    Serve the hot, ghee-dipped baati immediately with a generous ladleful of the warm dal. Enjoy this traditional Rajasthani meal!