Dal Baati Recipe- Authentic Rajasthani Lentil & Baked Wheat Balls

Last Updated on 4 months by Neha Deshmukh

Dal Baati Recipe – Authentic Rajasthani Lentil & Baked Wheat Balls

Introduction

Oh, Dal Baati! Just the name conjures up images of vibrant Rajasthan, warm hospitality, and incredibly flavorful food. This isn’t just a meal; it’s an experience. I remember the first time I tried Dal Baati – it was at a friend’s place who hailed from Jaipur, and I was instantly hooked. The combination of the hearty, flavorful dal and the perfectly baked, slightly crunchy baati is simply divine. Today, I’m so excited to share my version of this classic Rajasthani dish with you. It might seem a little involved, but trust me, the results are so worth it!

Why You’ll Love This Recipe

This Dal Baati recipe isn’t just about following instructions; it’s about bringing a piece of Rajasthan to your kitchen. You’ll love it because:

• It’s incredibly satisfying and flavorful – a true comfort food.
• It’s a fantastic way to experience authentic Indian cuisine.
• The recipe is detailed and easy to follow, even for beginner cooks.
• It’s perfect for a weekend cooking project or a special occasion.

Ingredients

Here’s what you’ll need to create this Rajasthani masterpiece:

• 1/4 cup Chana dal (Split chickpeas)
• 1/4 cup Toor dal (Split pigeon peas)
• 1/4 cup Moong dal (Split yellow lentils)
• 2 tbsp White urad dal (Split black lentils)
• 1 tbsp Green moong dal (Split green lentils)
• 1 Big onion, chopped
• 1 Ripe tomato, chopped
• 4 cups Water (for dal) + 5 cups water (for baati)
• 1/4 tsp Turmeric powder
• 1 tbsp Red chilli powder
• 1.5 tsp Dhania powder (Coriander powder)
• 1 tsp Garam masala powder
• 1 pinch Sugar
• 1 piece Tamarind (about 1 inch)
• 1/2 tsp Amchur powder (Dry mango powder)
• 1 tsp Lemon juice
• 2 tbsp Ghee (Clarified butter)
• 1 no Bayleaf
• 1 tsp Cumin seeds
• 2 nos Cloves
• 1 pinch Hing (Asafoetida)
• 1 no Green chilli, slit
• 1 cup Wheat flour
• 1/4 cup Upma rava/sooji (Semolina)
• 2 tbsp Besan flour (Gram flour)
• 7 tbsp Milk
• 4 tbsp Melted ghee (for dough & brushing)
• 1 pinch Salt

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• The Dal Blend: The combination of dals is key to the unique flavor of this dish. Don’t be tempted to skip any! Each dal contributes a different texture and taste.
• Ghee is Gold: Ghee is traditionally used in Dal Baati, and it really does make a difference. It adds a richness and aroma that butter just can’t replicate. If you’re avoiding ghee, you can use oil, but the flavor won’t be quite the same.
• Spice Levels: Rajasthani cuisine can be quite spicy! Feel free to adjust the amount of red chilli powder to your liking. My family prefers a medium spice level, so I usually stick to 1 tablespoon.
• Tamarind: Using a good quality tamarind is important for that signature tangy flavour. If you can’t find fresh tamarind, you can use tamarind paste – about 2 tablespoons should do the trick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Dal: First, pressure cook all the dals with 4 cups of water, the chopped onion, tomato, and turmeric powder for 1-2 whistles. Once cooled, gently mash the dals with a spoon or a potato masher. Set aside.
2. Prepare the Spice Paste: While the dal is cooking, make a spice paste by grinding together the red chilli powder, dhania powder, garam masala powder, and a little turmeric powder with a splash of water.
3. Temper the Dal: In a separate pan, heat ghee. Add cumin seeds, bay leaf, cloves, hing, and the slit green chilli. Let them sizzle for a few seconds, then add the spice paste and sauté until fragrant.
4. Combine & Simmer: Add the cooked and mashed dal to the pan with the tempered spices. Mix in the tamarind pulp, amchur powder, sugar, and salt. Add more water if needed to achieve your desired consistency. Simmer for about 10-15 minutes, stirring occasionally. Finish with a squeeze of lemon juice.
5. Make the Baati Dough: In a large bowl, combine the wheat flour, rava, besan flour, salt, ghee, and milk. Gradually add water and knead to form a stiff dough. It should be firm enough to hold its shape. Let the dough rest for about 10 minutes.
6. Shape & Boil the Baati: Divide the dough into small, equal-sized balls. Bring a pot of water to a boil and gently drop the baati balls into the boiling water. Boil for about 15 minutes.
7. Bake to Perfection: Drain the boiled baati and place them on a baking tray. Brush generously with melted ghee and bake in a preheated oven at 200°C (392°F) until golden brown and slightly crispy. This usually takes about 15-20 minutes.

Expert Tips

• Don’t overcook the dal – you want it to be soft but still hold its shape.
• The dough for the baati should be quite firm. If it’s too soft, the baati will absorb too much oil.
• Brushing the baati with ghee before baking is essential for that golden color and crispy texture.

Variations

• Vegan Adaptation: Substitute the ghee with vegetable oil or coconut oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wheat flour. Jowar flour (sorghum flour) or bajra flour (pearl millet flour) work particularly well.
• Spice Level Adjustments: My friend, Priya, loves her Dal Baati fiery hot. She adds an extra teaspoon of red chilli powder and a few chopped green chillies to the dal.
• Festival Adaptations: During Diwali, my family loves to add a little bit of saffron to the dal for a festive touch.

Serving Suggestions

Serve the hot baati immediately with the flavorful dal. Drizzle generously with ghee – don’t be shy! A side of chopped onions and fresh coriander adds a lovely freshness. A dollop of yogurt is also a welcome addition.

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. The baati is best enjoyed fresh, but you can store it in an airtight container at room temperature for a day or two. Reheat in the oven or a dry pan to restore its crispness.

FAQs

• What is the best way to achieve a crispy baati texture? Boiling the baati first, then brushing with ghee and baking is the key!
• Can I make the dal a day ahead? Absolutely! In fact, the dal often tastes even better the next day as the flavors have had time to meld.
• What is the significance of serving Dal Baati with ghee? Ghee is considered auspicious in Rajasthani culture and adds a richness and flavor that is integral to the dish.
• Can I use a different type of flour for the baati? Yes, you can experiment with different flours like jowar or bajra flour for a more rustic flavor.
• How can I adjust the sourness of the dal? Adjust the amount of tamarind or amchur powder to your liking. A squeeze of lemon juice can also help balance the flavors.