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Dal Baati

Cuisine : Rajasthani

Course : Main Course

Main Ingredients : Split Gram (white), Split Green Gram, Split chickpeas, Asafoetida, Cumin-coriander powder

Dal Baati


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Cooking Time : 15 - 20 Minutes

Servings : For 4 to 5 persons

Pre-properation : 10 - 15 Minutes

Level of Cooking : Medium

Cooking Time : 15 - 20 Minutes

Servings : For 4 to 5 persons

Pre-properation : 10 - 15 Minutes

Level of Cooking : Medium

Ingredients : (View as Check-list)

Dal Baati : Ingredients List:
















Split Gram (white) - 200gm, Split Green Gram - 100 gm, Split chickpeas - 50gm, Lemon - 1 or 2, Garlic cloves (for chutney) : 10 - 12 cloves, Ginger-chilly paste: 1 tablespoon, Chopped Coriander leaves: 1 tablespoon, Turmeric powder: 1/2 tablespoon Red-chilly powder: 1.5 tablespoon, Finely chopped Green Garlic: 15-20 gm, Cumin seeds: 1 tablespoon, Mustard seeds: 1/2 tablespoon, Asafoetida: 1/4 teaspoon, Oil (to tamper): 4 tablespoon, Salt: as per taste, Cumin-coriander powder: 2 tablespoon

Preparation Method :

Click here for Baati Recipe

Click here for Makai(Corn) Baati Recipe

Step 1: Mix Split gram, split green gram and split chickpeas together and wash thoroughly. Soak them in water for 10-15 minutes.

Step 2: After 20 minutes, boil this mixture in a pressure cooker for atleast 4 whistles.

Step 3: Take this boiled mixture in a vessel and crush it to form a coarse paste.

Step 4: Add turmeric powder, red-chilly powder, ginger-chilly paste, coriander leaves, chopped green garlic, lemon juice, garlic chutney with red-chilly, cumin coriander powder and salt to the mixture and mix all the ingredients well.

Step 5: Heat oil in a vessel on a low flame for tampering. Add mustard seeds, cumin seeds and asafoetida to it. Add tampered oil to the mixture. 

Step 6: Heat the mixture on a medium flame for 15 minutes. Stir intermittently.

Note:  You can also add chopped green garlic for garnish.

Serving Procedure:
Crush bati rolls with your hand into small pieces. Pour hot dal over it before serving. You can also garnish it with coriander leaves. To make it more spicy you can add water to garlic chutney and pour it over the mixture. To reduce spiciness you can add water.

Key Words: Bati, Daal-Bati, Rajasthani, Rajasthani Bati, Rajasthani Daal-Bati, Makai Bati

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