July 6, 2025Rajasthani Dal Bati (दाल बाटी) is a traditional dish from Rajasthan, known for its rustic charm and rich, earthy flavours. It consists of Dal (lentil curry) served with Bati (baked wheat flour dumplings), often drenched in ghee.
I first tasted it at a Rajasthani friend’s place and have always requested them for it ever since. There are two common variations of Bati — one with a filling, and one without. I personally prefer the one with a filling.
February 21, 2010 This recipe is courtesy of our family friends from Rajasthan — shared exactly as they make it. It’s a very different way of cooking daal compared to what we’re used to in the North of India.
Ingredients
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- Split green lentils (moong daal) – 3 fistfuls
- Yellow dried split peas (chana daal) – ½ fistful
Spices & Flavourings
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- Turmeric powder (haldi) – ½ teaspoon
- Chilli powder – ½ teaspoon
- Coriander powder (dhania) – ¼ teaspoon
- Green chillies – 2 (chopped)
- Cumin seeds (zeera) – ¼ teaspoon
- Mustard seeds (rai) – ¼ teaspoon
- Curry leaves – 3
- Asafoetida (heeng) – 2 pinches
- Garam masala – ¼ teaspoon
- Ground cumin (zeera powder) – ½ teaspoon
- Fresh coriander leaves (dhania) – 4 tablespoons (chopped)
- Salt – ½ teaspoon (or to taste)
Other
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- Cooking oil – 1 tablespoon
- Water – approximately 1 glass
Method
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- Take 3 fistfuls of yellow moong daal and ½ fistful of chana daal. Soak them for 20–30 minutes.
- In a small bowl, mix turmeric, chilli powder, coriander powder, chopped green chillies and about 3 tablespoons of water to create a flowing spice paste.
- Heat a pressure cooker on high flame, add oil.
- Once the oil is hot, add cumin seeds, mustard seeds, curry leaves and asafoetida.
⚠️ The mustard and cumin seeds should not turn black.