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Vegetarian, South and Southeast Asian

Dal baati

Dal baati is a Rajasthani dish for 4 people, ready in 1 hour 15 minutes with medium difficulty and around €1.70 per serving. It pairs baati, baked whole wheat rolls dunked in melted butter, with a spiced red lentil dal cooked with tomatoes. Success comes down to baking the baati until golden and cracked, then letting the butter soak all the way to the center.

Tonight we're off to Rajasthan, with golden baked baati dunked in butter and a lentil dal that warms up the whole table.

Dal baati
Total time
1 h 15
Difficulty
Medium
Cost per person
€1.70
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Dal baati plays on contrast, the dry, slightly grainy crust of the baati against the butter melting inside, balanced by a red lentil dal that brings softness and a gentle kick of spice. Mixing semolina into whole wheat flour gives the dough its rustic bite, while cumin and turmeric season the lentils without weighing them down.

This is a dish for a Sunday or an evening when you have some time ahead of you, between kneading the dough, baking the baati and letting the dal simmer. It works well for a table of adults who enjoy spiced, global flavors, and it's a fun dish to share with friends, everyone dipping their own baati into butter and dal.

The ingredients

4 people

Pantry

  • Whole wheat flouroften in the pantry 350 g
  • Fine semolinaoften in the pantry 50 g
  • Red lentilsoften in the pantry 250 g
  • Crushed tomatoesoften in the pantry 200 g
  • Cumin seedsoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Chili powderoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 120 g

Fruits and vegetables

  • Onion 2
  • Garlic 4 cloves

Allergens Gluten, Lactose

The step by step recipe

  1. Knead the flour, semolina, 40 g of melted butter, salt and 200 ml of warm water, then let the dough rest under a towel. 15 min

    The semolina gives baati their slightly grainy signature texture.

  2. Shape eight balls, press a thumb into the center of each and bake at 200°C, flipping them halfway through. 35 min

    They should turn golden and crack on top, a sign the crust is cooked through.

  3. Meanwhile, sauté a sliced onion, the garlic and cumin, add the spices and tomatoes, then the rinsed lentils and 750 ml of water.

    Skim the dal at the start, it will taste cleaner.

  4. Let the dal simmer until the lentils fall apart, then adjust the salt. 20 min

    Whisk a few lentils to break them down for a creamier texture.

  5. Melt the remaining butter and coat the hot baati in it, pressing gently, then serve with the dal.

    Scatter a little raw chopped onion over the dal, its freshness cuts through the butter.

Our tips to get it right

  • Use warm water in the dough, it helps the melted butter blend in smoothly and makes the dough easier to shape.
  • Check the baati are done by tapping them, a hollow sound means they're cooked through and not just browned on the outside.
  • Taste the dal before adjusting salt, the tomatoes and lentils release water as they cook and that shifts the balance of flavors.

The variations

  • Swap the red lentils for green lentils, the dal will be a bit firmer and need a few extra minutes to cook.
  • For a richer dal, stir in a spoonful of ghee at the end of cooking instead of using some of the butter for the baati.
  • To save time, shape smaller baati, they'll bake in about 20 minutes instead of 35.

What to serve it with

  • Plain basmati rice
  • Cucumber raita
  • Pickled red onion
  • Spiced Indian chai

Storage

The dal keeps 2 to 3 days in the fridge in a sealed container and freezes well for up to 2 months. The baati keep for 2 days at room temperature wrapped in a towel, reheat them briefly in the oven before dunking them in melted butter again.

Questions about this dish

Can you make the baati ahead of time?

Yes, bake them a few hours in advance and reheat in the oven just before serving. Dunk them in melted butter at the last minute to keep the crust and buttery center contrasting.

Can you use white flour instead of whole wheat?

You can, but the baati will be lighter and less rustic in texture. Whole wheat flour is the traditional choice and gives a more distinctive crust.

Is dal baati good for kids?

The chili powder can be too spicy for younger palates. Cut back the chili powder in the dal if you're cooking for children.

Can you freeze dal baati?

The lentil dal freezes very well for up to 2 months in an airtight container. The baati are better fresh or reheated in the oven, they lose their crust once frozen.

How long does it take to make a dal baati?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a dal baati?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a dal baati cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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