Deconstructing the Perfect Daal Bati Recipe for Everyone to Enjoy



Daal bati is a traditional dish from the Indian state of Rajasthan. It is made up of two components: daal, which is a lentil-based stew, and bati, which is a small, round bread. The dish is typically served with chutney, yogurt, and ghee (clarified butter).

To make the perfect daal bati, you will need the following ingredients:

For the daal:
  • 1 cup of tuvar daal (pigeon pea lentils)
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 cloves of garlic, minced
  • 1 inch of ginger, minced
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of red chili powder (optional)
  • Salt, to taste
  • 2 tablespoons of ghee
  • 2 cups of water

For the bati:
  • 2 cups of whole wheat flour
  • 1/2 cup of chana daal (split Bengal gram)
  • 2 teaspoons of ghee
  • 1/4 teaspoon of baking powder
  • Salt, to taste
  • Water, as needed

For the garnish:
  • 2 tablespoons of ghee
  • 1 tablespoon of cumin seeds
  • 1/4 cup of chopped cilantro

1. Begin by making the daal. Rinse the tuvar daal in water several times until the water          runs clear. Soak the daal in water for at least 30 minutes.


2. In a pressure cooker, heat the ghee and add the cumin seeds. Once the seeds begin to          sizzle, add the chopped onions and sauté until they are translucent.


3. Add the minced garlic and ginger, and sauté for a minute.


4. Add the chopped tomatoes and cook until they are soft and mushy.


5. Add the cumin powder, coriander powder, turmeric powder, red chili powder (if using),      and salt. Mix well and cook for a few minutes.


6. Drain the soaked daal and add it to the pressure cooker. Add 2 cups of water and stir            well.


7. Close the pressure cooker and cook on medium heat for 2-3 whistles. Once the pressure      releases, open the lid and stir the daal. If the daal is too thick, add more water and let it        cook for a few minutes.


8. While the daal is cooking, make the bati. In a large mixing bowl, combine the whole wheat flour, chana daal, baking powder, and salt. Mix well.


9. Add the ghee and mix it into the flour mixture until the dough resembles coarse crumbs.


S10. lowly add water, as needed, and knead the dough until it is smooth and pliable.


11. Divide the dough into small, round balls and flatten them into small discs.


12. Heat a tawa or griddle over medium heat and place the bati discs on it. Cook for 2-3            minutes on each side or until they are golden brown and cooked through.


13. Once the bati is done, remove it from the tawa and make a small hole in the center of          each bati using your thumb.


14. Heat 2 tablespoons of ghee in a small pan and add the cumin seeds. Once the seeds              begin to sizzle, pour the ghee and cumin seeds over the bati.


15. To serve, place the bati

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