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Rajasthani Dal Baati, served with toor dal, basmati rice, toasted pumpkin seeds and fresh coriander
Traditional rajasthani dal baati served with aromatic ghee

Rajasthani dal baati

Author: Flavelo
Recipes Main Courses
An iconic dish of the desert state of Rajasthan, born of a nomadic lifestyle. 'Baati' was originally hard, long-lasting bread dumplings baked in desert sand, made edible by juicy, spicy lentil soup ('Dal'). The generous use of Ghee (clarified butter) not only made it tastier but provided energy in harsh conditions. This dish is a play of textures: crunchy bread meeting creamy lentils.
🕒 Prep Time 20 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Saucepan for cooking dal
  • Frying pan for frying rice and spices
  • Sieve for washing lentils and rice

Allergen Information

⚠️ Milk (Ghee)

Instructions

1 ✓

Wash the lentils (Toor dal) several times until the water runs clear. Put in a saucepan, cover with three times the amount of water, salt, and cook until soft for approx. 30-40 minutes.

Tip: The lentils are ready when cooked almost to a purée. If foam forms on top, skim it off (saponins).
2 ✓

Meanwhile, wash the rice too. Heat oil in a saucepan, add the rice, and fry until glassy for 1-2 minutes. Cover with double the amount of water, add salt, and steam covered until soft for 15 minutes.

Tip: Pre-frying seals the surface of the grains, so the rice will be fluffier and get a nuttier taste.
3 ✓

Prepare the spiced base (Tadka): heat 1 tablespoon of Ghee in a small frying pan. Toss in the whole cumin and black pepper. When they start to pop, add the curry leaves.

Tip: Hot fat 'wakes up' the essential oils of spices, giving a much more intense flavour to the dish.
4 ✓

Pour the spiced ghee into the cooked lentils and mix thoroughly.

Tip: This step is the soul of Indian cuisine: the spiced oil forms an emulsion with the lentils.
5 ✓

Toast the pumpkin seeds in the remaining Ghee until fragrant and slightly puffed.

Tip: Toasting makes the seeds crunchy, a great contrast to the creamy lentils.
6 ✓

To serve, put rice on the plate, ladle over the hot dal, sprinkle with toasted pumpkin seeds and fresh chopped coriander.

Tip: The green, citrusy taste of fresh coriander refreshes the heavy, buttery flavours.

Recipe FAQ

What is Ghee?
Ghee is clarified butter from which milk protein and water have been removed. It can be heated to higher temperatures and has a nuttier taste than plain butter.
What if I don't have curry leaves?
You can leave them out, or use a little grated lime zest to replace the citrus aroma.

Ingredients

  • 200 g Toor dal (pigeon peas or yellow split peas)
  • 200 g Basmati rice
  • 2 tbsp Pumpkin seeds (peeled)
  • 3 tbsp Ghee (or butter)
  • 8 pcs Fresh curry leaves (or dried)
  • 1 tsp Whole cumin seeds
  • 0.5 tsp Whole black peppercorns
  • 1 bunch Fresh coriander
  • 1 tsp Salt
  • 2 tbsp Oil