Traditional Rajasthani Dal Baati Thali Using a Pressure Cooker

Rajasthan, known for its rich cultural tapestry, regal palaces, and enduring traditions, also boasts one of India’s most iconic and soul-satisfying meals — the Dal Baati Thali. Traditionally enjoyed by desert warriors and later by royal families, this rustic dish has transcended time to become a symbol of Rajasthani hospitality and heritage.

Preparing Dal Baati may appear daunting due to its rich flavors and multi-step process, but with the right cookware, this royal meal can be recreated in any kitchen with ease and precision. Enter the Meyer Presta Tri-Ply Pressure Cooker — a perfect blend of craftsmanship, performance, and durability. This tri-ply marvel takes the guesswork out of pressure cooking and ensures consistent, delicious results every time.

Why Choose Meyer Presta Tri-Ply Pressure Cooker?

The Meyer Presta Pressure Cooker is not just a cooking tool — it’s a performance-driven solution designed for the modern Indian kitchen. Crafted with tri-ply technology (a thick aluminum core between two layers of stainless steel), it offers:

• Even heat distribution across the base and sides

• Faster and more uniform cooking with no hot spots

• Long-lasting durability and robust construction

• A non-reactive cooking surface that preserves the natural taste and nutrients of your food

The tri-ply build makes it ideal for Indian staples like dal, where slow, uniform cooking is key to unlocking deep, earthy flavors.

MEYER Presta Tri-ply with Outer Lid Pressure Cooker 3L

Ingredients for a Traditional Dal Baati Thali (Serves 4)

For Panchmel Dal

• ½ cup toor dal

• ¼ cup chana dal

• ¼ cup moong dal

• 1 medium tomato, chopped

• 2 green chilies, slit

• 1 tsp ginger-garlic paste

• ½ tsp turmeric powder

• 1 tsp red chili powder

• ½ tsp cumin seeds

• ½ tsp mustard seeds

• A pinch of hing (asafoetida)

• 1 tsp garam masala

• Salt, to taste

• 2 tbsp ghee (for tempering)

• Fresh coriander, chopped for garnish

For Baati

• 2 cups whole wheat flour

• ½ cup semolina (optional, for crisp texture)

• ¼ cup melted ghee

• 1 tsp ajwain (carom seeds)

• Salt, to taste

• Water, as needed for kneading

Step-by-Step Recipe Using Meyer Presta Tri-Ply Pressure Cooker

Step 1: Cook the Dal in Meyer Presta

1. Wash and soak all the dals together for 20–30 minutes.

2. In the Meyer Presta Tri-Ply Pressure Cooker, add the soaked dals, chopped tomato, green chilies, turmeric powder, ginger-garlic paste, and salt.

3. Add 4 cups of water. Secure the lid and cook on medium heat for 3–4 whistles.

4. Allow the pressure to release naturally. Open the lid and gently mash the dal for a smooth, creamy consistency.

Cooking Insight: The tri-ply base and sides ensure even cooking from all angles. Unlike ordinary cookers, there are no scorched bottoms or unevenly cooked dals.

Step 2: Add the Tadka (Tempering)

1. In a small pan, heat ghee.

2. Add mustard seeds, cumin seeds, and hing. Let them crackle and release their aroma.

3. Stir in red chili powder and garam masala. Pour this hot tempering over the cooked dal and stir.

Tip: Use a Meyer stainless steel frypan for your tempering. It provides an excellent sear to spices without burning, enhancing the final flavor profile.

Step 3: Prepare and Shape the Baati Dough

1. In a mixing bowl, combine whole wheat flour, semolina, ajwain, and salt.

2. Add melted ghee and rub it into the flour until it resembles coarse crumbs.

3. Gradually add water to knead into a firm, stiff dough.

4. Let the dough rest for 20 minutes. Divide into equal portions and shape into smooth, round balls with a slight flattening in the center.

Step 4: Cook the Baatis

Oven Method:

1. Preheat your oven to 180°C.

2. Arrange the baatis on a baking tray and bake for 25–30 minutes, turning once halfway, until they are crisp and golden.

Stovetop Method:

1. Use a heavy-bottomed Meyer tawa or pan.

2. Roast the baatis on low heat, turning them regularly for even browning.

3. Alternatively, you can slow roast them using the base of the Presta cooker (without the lid) with a wire stand or trivet.

Before serving, dip hot baatis into melted ghee for the traditional richness and authentic finish.

Meyer Presta: Designed for Heritage, Built for Today

Recreating a timeless dish like Dal Baati doesn’t have to mean hours in the kitchen or unevenly cooked lentils. With the Meyer Presta Tri-Ply Pressure Cooker, you get the confidence of traditional results with the ease of modern engineering. The triple-layered body ensures that every grain of dal is cooked to creamy perfection, while the robust build and sleek design fit beautifully into any contemporary kitchen.

Whether you’re cooking everyday meals or planning a royal weekend thali, Meyer Presta helps you celebrate Indian flavors with unmatched convenience and reliability.