Entree: India – Haryana & Western Uttar Pradesh – दाल बाटी ➤ Dāl Bāṭī (Lentil stew served with hard baked wheat rolls traditionally dunked in ghee)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

- 1 1/2 cups (300 g) toor dal (split pigeon peas)
- 1/2 cup (100 g) chana dal (split Bengal gram)
- 6 cups (1.4 L) water for cooking dal
- 1 tsp (5 g) turmeric
- 1 1/2 tsp (9 g) salt, divided
- 4 tbsp (60 ml) ghee, plus more for serving
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (2 g) cumin seeds
- 1/4 tsp (1 g) asafoetida (hing)
- 3 cloves garlic, minced
- 1–2 green chilies, slit
- 1 tsp (2 g) red chili powder
- 1 tsp (2 g) ground coriander
- 2 tbsp (8 g) chopped fresh cilantro (coriander) for garnish
- 3 cups (360 g) whole wheat flour (atta)
- 1/2 cup (70 g) fine semolina (sooji/semolina) optional for texture
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) salt (for dough)
- 1/2 cup (120 g) plain yogurt or warm water to bind dough
- 6 tbsp (90 ml) melted ghee for brushing baatis

Instructions

1. Make the dal: Rinse the toor and chana dal until water runs clear. In a large pot or pressure cooker combine the dals, 6 cups (1.4 L) water, turmeric and 1 tsp (5 g) salt; bring to a boil then simmer until fully soft and breaking apart (about 30–40 minutes in a pot or 3–4 whistles in a pressure cooker). Mash lightly and keep warm.
2. Temper the dal: In a small pan heat 4 tbsp (60 ml) ghee with 1 tbsp (15 ml) oil. Add cumin seeds and when they sputter add asafoetida, minced garlic and slit green chilies; sauté briefly until garlic is golden. Stir in red chili powder and ground coriander, then pour the tadka into the cooked dal. Simmer 5 minutes, adjust salt, garnish with chopped cilantro and set aside.
3. Prepare baati dough: In a large bowl combine 3 cups (360 g) whole wheat flour, 1/2 cup (70 g) semolina if using, baking powder and 1 tsp (5 g) salt. Add 1/2 cup (120 g) yogurt or enough warm water to form a stiff dough. Knead briefly until smooth, cover and rest 15 minutes.
4. Shape and bake baatis: Preheat oven to 400°F (200°C). Divide dough into 8 equal portions and roll each into a smooth ball about 2 1/2–3 inches (6–7.5 cm) wide. Place on a baking tray, brush with melted ghee, and bake 25–30 minutes, turning once, until deep golden and crisp outside.
5. Finish and serve: Remove baatis from oven and immediately crack each open with a knife or spoon, pour additional melted ghee over and inside each. Serve 2 baatis per person with a generous ladle of dal; accompany with chopped onions or chutney if desired.