Tag: Indian classics

🌾 The Festival of Dal Bati

In Rajasthan, no celebration is complete without a Dal Bati Thali. Whether it’s Holi, Diwali, a family wedding, or even a new home’s housewarming lunch — the slow-roasted bati and the five-lentil dal take center stage.

As a child, I remember walking into the courtyard, catching the smoky aroma of bati being baked over coal or wood fire. Large clay pots would bubble with yellow dal, fragrant with garlic and hing. Every guest would be served a bati drenched in hot ghee, and another one would arrive before the first even disappeared. It wasn’t just food — it was tradition, hospitality, and pride.

Preparing dal bati still feels like a celebration in itself — each step honoring generations of family and community.

🧾 Ingredients (Serves 4)

For the Bati:

2 cups wheat flour (atta)

¼ cup semolina (sooji)

¼ cup ghee (plus more for soaking)

Salt to taste

½ tsp ajwain or carom seeds

Warm water (for kneading)


For the Dal (Panchmel Dal):

¼ cup toor dal (arhar)

¼ cup chana dal

¼ cup moong dal

2 tbsp urad dal

2 tbsp masoor dal

1 medium onion (optional)

1 tomato, chopped

1 tsp grated ginger

1 tsp garlic (crushed)

1–2 green chilies (slit)

½ tsp turmeric powder

1 tsp red chili powder

1 tsp cumin seeds

¼ tsp hing (asafoetida)

Salt to taste

2 tbsp ghee for tempering

Fresh coriander to garnish

Lemon wedges for serving


👩‍🍳 Method

Bati Preparation:

1. Mix wheat flour, semolina, salt, ajwain, and ghee in a bowl.


2. Add warm water gradually to knead into a firm dough. Cover and rest for 20 mins.


3. Divide into medium-sized balls, flatten slightly.


4. Bake in a preheated oven at 180°C for 25–30 minutes or cook on a traditional bati grill, flipping occasionally until golden and crisp.


5. Once done, dip each bati in hot ghee for 5–10 seconds before serving.



Dal Preparation:

1. Wash and soak all lentils for 30 minutes. Pressure cook with turmeric and salt for 3–4 whistles.


2. In a pan, heat ghee. Add cumin seeds, hing, garlic, ginger, and green chilies. Sauté for a minute.


3. Add onions (if using), followed by chopped tomatoes, chili powder. Cook until soft.


4. Add the cooked dal. Simmer for 10 minutes. Adjust water and salt.


5. Garnish with fresh coriander.



🍽️ Serving Suggestion

Arrange bati on a plate, crack open slightly and pour ghee inside. Serve hot dal on the side with lemon wedges, sliced onions, and if desired — a small bowl of churma for dessert. Serve with love and plenty of refills!


❤️ Why You’ll Love It

Celebration-worthy and filling

Rich in flavor and nutrition

A taste of Rajasthan on your plate

Naturally vegetarian and customizable