Saturday, 18 May 2013

Dal Baati

Dal baati

Dal baati...Hmmmm... I never thought Atta and Dal would taste so heavenly.  

This is a Rajasthani cuisine (I suppose). I actually don't remember the first time I made this dish or from where I learnt this dish. This dish is usually served as Dal baati Churma, however, I am not a great fan of sweet so I skip the churma. I will make the churma and will post the recipe. 

The Dal used in Dal baati is called the Panchamela Dal. Don't be bogged down by the long list of ingredients  Making of this Dal is very easy and Simple. 

Lets make the Dal for this dish in today's recipe. I would post the Baati Recipe tomorrow.


  • Thoor Dal – 1 cup
  • Yellow Moong Dal – 1/2 cup
  •  Masoor Dal – 1/2 cup
  • Chana Dal – 1/4 cup
  • Urad Dal – 2 Tablespoon
  • Oil – 1 Tablespoon
  • Ghee – 1/2 Tablespoon
  • Bay Leaf – 1
  • Cumin Seeds – 1 tsp
  • Black Cardamom - 2
  • Cloves – 3
  • Asafoetida – A pinch
  • Turmeric – 1/2 Teaspoon
  • Onion – 1 medium, finely chopped
  • Ginger-Garlic Paste– 1 Tablespoon
  • Green Chilies – to taste, finely chopped
  • Tomato – 1 large, chopped
  • Salt – to taste
  • Coriander Powder – 1 Tablespoon
  • Garam Masala – 1 Teaspoon
  • Cumin Powder – 1 Teaspoon
  • Red Chili Powder – Tablespoon


  • Wash all the dal and soak them for 30-45 minutes. Then pressure cook them with little salt and keep it aside. Depending on the soaking time, you can cook for 2-5 whistles.
  • In a kadai, heat the oil and Ghee. Once it is heated add cumin and wait till it splutters.
  • Then add the Cloves,Bay Leaves ,Black Cardamom, Bay leaf and after 30 seconds , add the Onion.
  • Once onion is cooked, add the Tomato  and Ginger Garlic paste and cover the kadai with the lid.
  • Once the tomato is cooked, add the spice powders (Turmeric powder,hing,Chilly powder,CUmin powder,Coriander powder and Garam masala) and cook for 2 minutes.
  • Then add the cooked Dal to this and cook till the raw flavour of the masala is gone.
  • Garnish with Coriander leaves


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