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Dal Baati OR Baati Dal

4.55 from 11 votes
Total: 45 minutes
Serves 4 PEOPLE


Today I bring you a popular and signature dish of Rajasthan – DAL BAATI, CHURMA relished and enjoyed by all. Rajasthan means – “Abode of Kings” and the food of Rajasthan is colorful, has rich flavors, exotic aroma and ghee is used generously while preparing and serving a meal. Dal baati OR Baati Dal is a- must- have- once- a- month- meal for my family. Visited Rajasthan so many times and still in awe of its rich culture and heritage. The palaces, folk dances, royal ambiance of heritage properties is an awe-mazing experience. A picture from one of our trips to Rajasthan.

Folk dancer in Rajasthan

Would like to share a picture of Rajasthani Thali which we enjoyed at one of the well-known heritage properties of Rajasthan –out of this world with lip smacking dishes. It was a heavy meal and we couldn’t finish the whole thali.

Rajasthani thaali

Well let’s get back to the recipe part as I can talk all day long about Rajasthan – Chana dal, Urad dal with skin and plain urad dal are pressure cooked along with onion, tomatoes and spices and later tadka of garlic and spices is added to add extra flavor to it. Enjoy this dal with the traditional baati recipe and follow this link and learn how to eat baati.

TIP – Pressure cook the dal for 7-8 whistles or until tender but in case if your dal is still uncooked – no worries, close the lid and and pressure cook for another 2-3 whistles. You may need to adjust water in the dal before putting the lid on. But if your dal is OVERCOOKED – don’t panic, throw in some ice cubes as this will cool down the dal immediately, stir it gently and while doing the tadka just simmer it for a minute and take it off the flame. 

Dal Baati OR Baati Dal

Dal bati OR Bati dal

4.55 from 11 votes
Dal Bati - A palatable Rajasthani delight!! Mixed lentils cooked with onion- tomato and spices make a perfect delicious meal.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 PEOPLE



  • 1/2 cup Chana dal OR Bengal Gram
  • 1/4 cup Split black grams OR Urad dal with skin
  • 2 tablespoon White Urad dal
  • 1 tablspoon Chopped Ginger
  • 1 medium Tomato, chopped
  • 1 medium onion chopped
  • 1 teaspoon Turmeric OR Haldi
  • 1-2 cups of Water
  • Salt to taste


  • 1/2 tablespoon Garlic,chopped
  • 2-3 pieces of Whole Red chillies (optional)
  • 3/4 teaspoon Cumin seeds
  • 1 tablespoon Ghee
  • 1.5 teaspoon Coriander powder
  • 1.5 teaspoon Garam Masala Powder
  • 1- 1/2 cup Water (Approximately) (If needed)
  • 3 tablespoon Ghee for tadka (adjust accordingly 1 tablespoon is fine)


  • Assemble: all the ingredients. Combine all the three dals, clean and wash under running water to remove all the grit.
  • In a pressure cooker add all the dal ingredients and mix them well. Close the lid of the cooker and cook on medium flame for 7-8 whistle or until dal is tender. In case if your dal is still uncooked - no worries, close the lid and pressure cook for another 2-3 whistles. You may need to adjust water in the dal before putting the lid on. But if your dal is OVERCOOKED - don't panic, throw in some ice cubes as this cool down the dal immediately, stir it gently and while doing the tadka just simmer it for a minute and take it off the flame.
  • Once dal is cooked, prepare its tempering.
    Dal tadka
  • Heat ghee in a pan, add cumin seeds and garlic. On a medium low flame saute until garlic becomes light brown, avoid burning the garlic. Stir in red chili flakes and give it a mix.
    Dal tadka
  • Time to add dal to this tempering/tadka and mix in rest of the spices. Mix and simmer for about 2-3 minutes till dal is well blended with all the spices.
    Dal ready to boil
  • Garnish with cilantro leaves ..
    Dal for bati is ready
  • Serve hot with bati.
  • Drop a bati in hot dal and enjoy. Follow the link above on how to eat bati.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Main Course
Cuisine: Indian

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  1. Randall says:

    Pretty nice post. I just stumbled upon your blog and wanted to say
    that I’ve truly enjoyed browsing your blog posts.
    In any case I will be subscribing to your feed and I hope you write again very soon!

  2. Shweta says:

    Bati without oven is what I have been looking for and you explained it pretty well. Folowed your recipe and made it couple of times, every time a winner. A keeper recipe for me. Thanks Ruchi

  3. Anjana says:

    I made this for my family yesterday and it was amazing!! I modified it to make it by adding oil instead of ghee and it turned out just fine. Thank you for this wonderful recipe! my family loves it.

    • RK says:

      Thanks so much Anjana! Glad that your family loved them too. Substituting ghee with oil – that’s a great idea!!

  4. Jayashree says:

    Thank you for the excellent tutorial! I’m your fan. Lovely photography and easy instructions, thank you! I like your tips on making baatis. Made it and were so soft also learned how to eat them.

    • RK says:

      Thanks Jayashree, how sweet of you 🙂 I’m so glad you enjoyed my Dal baati recipe and thank you for visiting!!

  5. Santoshi says:

    Hello Ruchi

    New look is really great. ur blog pictures hve come to life, made these batis for the first time and they were tasty and soft. thanxs for sharing ur collection with us.


  6. Alpana says:

    Ruchi I made this. It was very tasty and my in-laws liked it. I made the cook top bati and they were very soft. As mentioned in the recipe I added the exact amount of oil and they were very soft. The dal tasted like the gurudwara dal. Thanks for all your tasty collection. From now on I am learning from you, its like my mom teaching me but with pictures.

    • RK says:

      Thanks Alpana for sharing your experience with me, I am glad your family liked the recipe as much as we do. Keep checking back for more 🙂

  7. Nehal Kapoor says:

    Dropping in from Singapore to say that this recipe is very very good. I always like to experiment on new things and was skeptical on maiking bati. Like how can a dough get cooked on a cook top. But your recipe is very well displayed. My batis were very soft. Thanks Ruchi for such wonderful recipe.

  8. Minu says:

    This is Minu from Gurgaon. Regards and Thanks for such a creative way of presenting recipes. Prepared baatis on cooktop and they were very soft and lovely. i was reluctant to add that much oil but read the above comment and your too and followed the recipe Thanks dear!

  9. Pooja says:

    YOU UPDATED THE PICTURES!! Great work, now I am drooling all over your bati and dal pics. That last pic where bati over dal is worth a grab. By the way have tried this recipe of your 100 times and I am again up for it.

  10. Alka says:

    Being a first time visitor of your Blog…I must say you have an amazing collection of recipes……u bring out the rustic feel of Rajastan through your post.

  11. Sejal says:

    I love this combo. Had it a long time back in my college days and totally missed it. Thanks for posting this recipe on FB and I am going to try it out for sure.

    • RK says:

      You are welcome Sejal!! Thanks for stopping by and do give them a try. I am sure you are going to like it. 🙂

  12. Poorni says:

    Can we add only white urad Dal fully instead of black?

  13. Renu says:

    Very happy with this recipe, especially baati on the cook top. Very clear and do able steps. Thank you very much !

  14. MrsG says:

    Fabulous Ruchi! I make it as a healthier vegan version (using olive oil instead of ghee) once a week. Delicious. Thank you.