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Dal Baati is a protein-rich Indian lentil curry that's both nutritious and deeply satisfying. This healthy vegetarian dish is ideal for meal prep, freezer-friendly, and supports a calorie deficit lifestyle.
Wash the split pigeon peas thoroughly. In a large pot, add the dal and 3 cups of water, bring to a boil, then simmer uncovered and skim foam. Cook until tender, about 40 minutes.
While the dal cooks, prepare the baati dough: Combine whole wheat flour, baking powder, 2 tbsp ghee, and a pinch of salt. Gradually add water until a firm dough forms. Knead for 5 minutes.
Preheat oven to 375°F (190°C). Shape dough into 10 balls. Place them on a baking tray and bake for 30–35 minutes, flipping halfway, until golden brown and firm.
Heat 1 tbsp ghee in a pan over medium heat. Add cumin seeds and let them splutter. Stir in chopped onions and sauté until translucent, then add ginger-garlic paste and cook for 1 minute.
Add tomatoes to the pan, then mix in turmeric, coriander, and red chili powders. When tomatoes soften, combine with the cooked dal, add salt, and simmer for 10 minutes, stirring occasionally.
Serve the hot dal topped with ghee alongside freshly baked baati.
