Dal Baati is more than just a popular Rajasthani dish—it is a part of the state's rich food culture and a favourite among locals and tourists alike. Traditionally served with generous amounts of desi ghee and piping-hot panchmel dal, this rustic combination is loved for its rich flavour and satisfying texture.

Now, the classic baati has received a delicious twist. Chef Aruna Vijay has shared a version made with soaked moong dal, adding a nutritious protein boost to the traditional recipe. What's even better is that you don't need a traditional oven or open flame to prepare it. These baatis can be cooked conveniently in an appe pan, making the recipe much easier to recreate at home.

If you're looking for a wholesome yet indulgent dish to serve at a family gathering or special occasion, this moong dal baati is worth trying.

Ingredients for Moong Dal Baati

• 1 cup yellow moong dal, soaked

• Water, as required

• 2 tbsp ghee

• 1 tsp ajwain

• A pinch of hing

• 12 green chillies, finely chopped

• ½ tsp turmeric powder

• 1 tsp red chilli powder

• 1½ tsp coriander powder

• ½ tsp cumin powder

• Salt to taste

• 2 tbsp fresh coriander, chopped

• 1 cup wheat flour

Ingredients for Panchmel Dal

• ½ cup green moong dal

• ⅓ cup toor dal

• ⅓ cup masoor dal

• 3 tbsp chana dal

• 2 tbsp urad dal

• 1½ cups water

Ingredients for Tempering

• 1½ tbsp desi ghee

• ½ tsp hing

• 2–3 dried red chillies

• 1 tsp turmeric powder

• 1 tsp red chilli powder

• 1½ tsp crushed garlic

• Salt to taste

• Fresh coriander, chopped

• Lemon juice as required

How to Make Moong Dal Baati

Step 1: Prepare the Moong Dal

Drain the soaked moong dal thoroughly and grind it coarsely using a mixer. Avoid making a completely smooth paste—the coarse texture gives the baati a pleasant bite.

Transfer the ground dal to a large bowl.

Step 2: Prepare the Dough

Add ghee, ajwain, hing, chopped green chillies, coriander, turmeric, red chilli powder, coriander powder, cumin powder and salt.

Add the wheat flour and knead everything together into a soft, firm dough. Add a little water only if required.

Step 3: Shape the Baati

Take portions of the dough and shape them into small balls. Flatten and roll them slightly before brushing them with a little ghee.

Roll the dough into a log, cut it into small pieces and shape each piece into a small baati.

Step 4: Cook in an Appe Pan

Heat an appe pan and add a little ghee to each cavity. Place the prepared baatis inside and cook them on a medium-low flame.

Turn them regularly so that they cook evenly on all sides and develop a golden-brown exterior.

Cook until the baatis are completely done from the inside.

How to Make Panchmel Dal

Wash all the dals thoroughly and add them to a pressure cooker along with water.

Cook until the dals become soft and well-cooked.

Once cooked, lightly whisk or mash the dal to achieve a smooth consistency.

Prepare the Tempering

Heat desi ghee in a pan. Add hing, dried red chillies and crushed garlic.

Once the garlic becomes aromatic, add turmeric and red chilli powder. Immediately add the cooked dal to prevent the spices from burning.

Add salt and some water if required. Simmer the dal on low heat until it reaches a creamy, pourable consistency.

Finish with freshly chopped coriander and a squeeze of lemon juice.

Serve Hot

Break the freshly cooked moong dal baatis and drizzle them with desi ghee. Serve them piping hot alongside the flavourful panchmel dal.

The combination of crispy, flavourful baati and creamy dal makes for a hearty meal, while the addition of moong dal gives the traditional baati a nutritious twist.

This recipe is perfect for Sunday lunches, festive gatherings or whenever you want to bring an authentic Rajasthani touch to your dining table.