Herb-Infused Dal Baati with Mustard Oil Tadka
A hearty Rajasthani lentil dish paired with baked dough balls, flavored with a mustard oil tempering to enhance the earthy spices. This indian-inspired vegetarian ready in about 90 minutes pairs split yellow moong dal, toor dal (pigeon peas), turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup split yellow moong dal
- 1/2 cup toor dal (pigeon peas)
- 1/2 tsp turmeric powder
- 1 tsp salt
- 4 cups water
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 2 whole dry red chilies
- 3 minced garlic cloves
- 6 pieces baati dough balls (wheat flour, water, salt)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup split yellow moong dal and 1/2 cup toor dal under running water until clear. Soak for 30 minutes.
- Step 2: In a large pot, add soaked dals, 4 cups water, 1/2 tsp turmeric powder, and 1 tsp salt. Bring to a boil, then simmer for 40 minutes until lentils are soft and partially mashed.
- Step 3: Meanwhile, prepare 6 baati dough balls by mixing 2 cups wheat flour with 1/2 tsp salt and enough water to form firm dough. Shape into round balls and bake at 375°F for 20 minutes or until golden and cooked through.
- Step 4: For the tadka, heat 2 tbsp mustard oil in a small pan over medium heat until smoking slightly. Reduce heat and add 1 tsp cumin seeds, 1/4 tsp asafoetida, 2 whole dry red chilies, and 3 minced garlic cloves. Sauté until cumin is fragrant and garlic is golden, about 2 minutes.
- Step 5: Pour the hot tadka over the cooked dal and stir well to incorporate.
- Step 6: Serve the dal hot alongside the crispy baati, breaking the baati and dipping it into the dal for a classic Rajasthani experience.
Frequently asked questions
How long does Herb-Infused Dal Baati with Mustard Oil Tadka take to make?
Total time is about 90 minutes (45 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Dal Baati with Mustard Oil Tadka?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep split yellow moong dal from drying out.
Can I substitute ingredients in Herb-Infused Dal Baati with Mustard Oil Tadka?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Dal Baati with Mustard Oil Tadka for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused Dal Baati with Mustard Oil Tadka?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
