Rajasthani Dal Baati Recipe - Rajasthani dal preparation served with baatis and ghee

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram skinless (dhuli moong dal)(मूंगदाल धुली), Split black gram skinless (dhuli urad dal)(उड़द दाल धुली)

Cuisine : Rajasthani

Course : Dals and Kadhis

Rajasthani  Dal Baati

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Rajasthani Dal Baati checkout Palakwali Moong . You can also find more Dals and Kadhis recipes like Amsul Saar, Moongan Ji Dal, Bean Sprout Kadhi, Konkani Palak Ambat. Or try out these recipes from Rajasthani Cuisine like Methi Baingan Masala, Kootoo Ke Aate Ke Parathe , Thikri Ki Dal, Gathia Ni Kadhi.

Rajasthani Dal Baati Recipe - How to make Rajasthani Dal Baati


Prep Time : 1.30-2 hour

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : High


  • Split green gram skinless (dhuli moong dal) 1/4 cup

  • Split black gram skinless (dhuli urad dal) 1 cup

  • Split Bengal gram (chana dal) 1/4 cup

  • Red chilli powder 1 teaspoon

  • Ginger,chopped 2 inch piece

  • Turmeric powder 1/2 teaspoon

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Whole dry red chillies broken stemmed 2

  • Cloves 3

  • Green cardamoms 2

  • Cinnamon 1 inch stick

  • Bay leaves 2

  • Curry leaves 5-6

  • Tomatoes 2 medium

  • Green chillies chopped 3

  • Salt to taste

  • Oil 4 tablespoons

  • Fresh coriander leaves chopped 1/4 cup

  • Lemon 1 medium

  • Whole wheat flour (atta) 2 cups

  • Carom seeds (ajwain) 1 teaspoon

  • Baking powder 1/4 teaspoon

  • Pure ghee 1 cup + for soaking and serving


Step 1

oak moong dal, urad dal and chana dal in about three cups of water for an hour. Boil the dals with turmeric and salt till done and mash them properly with the back of a round ladle. Heat oil in a pan. Add cumin seeds, asafoetida, dry red chillies, bay leaves, cloves, cinnamon, cardamoms, curry leaves, ginger, green chillies, tomatoes and red chilli powder. Sauté till the oil surfaces.

Step 2

Add the cooked dals to this and blend properly. Finish off with juice of lemon and chopped coriander leaves.

Step 3

For bati Take atta in a bowl. Add salt, baking powder and half a cup of pure ghee. Mix well. Add sufficient water and knead into a stiff dough. Preheat oven to 180°C.

Step 4

Take lemon sized portions. Press firmly and roll into round balls. Grease a baking tray. Place the baatis on it. Press them slightly. Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour.

Step 5

When done, serve it hot with a bowl full of pure ghee to soak baatis and dal.

Liked this recipes, Rate us :