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Daal Baati, Rajasthan

Fast Facts
Fast Facts

Daal Baati is a high-in-protein food item. Moong Daal and Chana Daal are two of the common lentils found in India.

Did You Know
Did You Know

In Rajasthan, Daal Baati is traditionally cooked in a charcoal fire. Daal Baati Churma makes for a great combination where Churma is a dessert made from crushed wheat balls, jaggery/ sugar, and ghee.


    Main Ingredients-
  • Moong Daal
  • Chana Daal
  • Toor Daal
  • Whole wheat flour
  • Coarse semolina
  • Bengal gram flour
  • Ghee

Daal Baati is a special vegetarian, Rajasthani dish that leaves a lingering taste in the mouth. It's a famous food from Rajasthan and is quite nutritious. It is in fact the staple dish for the people in Rajasthan. The roasted Baati is dipped into the Daal before being eaten.

Ingredients for Daal Baati

  • Moong Daal-100 gms (Yellow lentils)
  • Chana Daal-100 gms (Bengal gram)
  • Toor Daal-100 gms (Yellow pigeon peas)
  • Red chilli powder (½ tsp)
  • Turmeric powder (1 tsp)
  • Asafetida powder (¼ tsp)
  • 2 green chillies
  • Melted ghee (3-4 tbsps)
  • Cumin seeds (1 tsp)
  • Grated ginger (2 tsps)

Ingredients for Baati

  • Whole wheat flour (300 gms)
  • Coarse semolina (150 gms)
  • Bengal gram flour (5 tbsps)
  • Salt (1 tsp)
  • Ghee (6 tbsps)
  • Daal Baati Preparation

How to make the Daal

Mix Moong Daal, Chana Daal and Toor Daal in a bowl. Wash it thoroughly. Add 3 cups of water and put the mixture in a pressure cooker. To it add red chilli, turmeric powder, and asafetida powder. Stir the mixture and tighten the lid over the pressure cooker. Keep boiling till the Daal becomes soft. When you hear the first whistle, reduce heat from high to low. Wait for about 2 more whistles to pass before taking the pressure cooker off the heat.

Keep the pressure cooker aside till all the pressure is let out. If you do not want to use a pressure cooker, you may use a normal utensil too. But it will take you a bit longer to cook the Daal.

To temper the Daal, heat ghee in a small pan. Add green chillies, grated ginger, and cumin seeds to the pan when the ghee is hot. Continue to cook the mixture for about 2-3 minutes. Remove it from heat and add boiled Daal to the pan. Add salt for taste, stir well and Daal is now ready.

How to make the Baati

Mix the semolina, flour, bengal gram flour, ghee, and salt in a bowl. After mixing it well, knead it for about 5 to 7 minutes to develop firm dough. Keep the dough aside for about 10-15 minutes.

Pre-heat the oven to about 200 C. Break the dough into equal parts so that it can be rolled into smooth balls. Flatten the balls a little bit and keep them in a baking tray. Place the balls at a mutual distance of about 1”. Bake the balls or Baatis till it develops a golden color. Remember to turn the Baatis around at every 5-7 minutes, to prevent it from being over cooked. Your Baatis are now ready to be eaten with Daal.

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