Daal Baati brings together two amazing components – crispy wheat dumplings and creamy lentils. This dish comes from Rajasthan, where it became popular because the baatis could stay fresh for days, making them perfect for long journeys. The dumplings are crunchy outside but soft inside, and they soak up the flavorful daal perfectly. It’s filling, nutritious, and surely delicious.
About the Recipe
This recipe shows you how to make baatis from scratch and create a flavorful daal using two types of lentils. The baatis are made with whole wheat flour and ghee, then roasted until they’re perfectly crusty. The daal combines green moong and yellow channa dal with classic Indian spices. Together, they make a filling meal that’s packed with protein and flavor.
Why You’ll Love This Recipe
You’ll love how the crispy baatis complement the creamy daal. The recipe uses basic ingredients you might already have in your kitchen. While it takes some time to make, most of it is hands-off cooking. The baatis can be made ahead, and they stay good for several days. Plus, it’s a complete meal that needs just some pickle on the side.
Daal Baati
– Knead the baati dough really well – it should be firm and tight
– Keep the flame low while roasting baatis to guarantee they cook through
– Don’t skip the ghee – it adds authentic flavor
– Mash the daal slightly after cooking for a creamier texture
– Toast the spices well for the best flavor
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1.5 hours. Serve hot baatis drizzled with ghee alongside the daal. Store leftover baatis in an airtight container for up to 5 days. The daal keeps well in the fridge for 2-3 days.
Similar Recipes
- Dal Bafla (Similar to Daal Baati but baatis are first boiled then baked)
- Missi Roti with Dal
- Sattu ki Baati
Nutrient Benefits
This dish is rich in protein from the lentils and fiber from whole wheat flour. The ghee adds healthy fats and helps absorb nutrients better. Spices like turmeric and ginger have anti-inflammatory properties. It’s a balanced meal that provides sustained energy.
Daal Baati
Ingredients
For Baati
- 2 cups wheat flour
- 1 tbsp rawa (semolina)
- 2 tbsp ghee
- salt to taste
For Daal
- 1/2 cup green moong dal
- 1 tbsp yellow channa dal
- 1 tbsp ghee or oil
- 1/2 tsp garam masala
- 1 tsp red chilli powder
- 1/4 tsp haldi (turmeric powder)
- 1/2 tsp dhania (coriander seeds powder)
- salt to taste
- 1/2 lemon
- 1 tbsp coriander chopped
- 1/2 ginger (grated)
- 1/2 tsp each cumin and mustard seeds
- 2 cups water
Instructions
For Baati
- Mix the flour, rawa, salt and ghee.
- Knead very stiff dough with warm water.
- Shape in ball the size of a ping pong ball.
- Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.
- Break open pour some fresh ghee on the halves.
- Serve hot with channa moong dal and pickles.
For Daal
- Wash both dal together add 1 cup water and a pinch of turmeric.
- Pressure cook dal. (Approx.4 whistles will cook the dal).
- Cool the cooker. Remove dal.
- Mix all the spice powders in 1/2 cup water to make thin paste.
- Put ghee in a pan and heat.
- Add the cumin & coriander seeds. Once they splutter add ginger.
- Add the paste of spice powders. Fry for a minute, add the dal.
- Add remaining water and stir well. Bring to a boil.
- Add lemon juice. Check and add salt if required.
- Garnish with chopped coriander.
- Serve hot with hot steamed rice.
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Frequently Asked Questions
Can I bake the baatis in an oven?
Yes. Bake at 180°C (350°F) for about 20-25 minutes, turning halfway through, until golden brown and crispy.
Can I use just one type of dal?
Yes, you can use only moong dal or only channa dal. The taste will be slightly different but still good.
How do I know when the baatis are done?
They should be golden brown outside and sound hollow when tapped. Break one open – it should be cooked through with no raw dough inside.
